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Erath Prince Hill Vineyard Pinot Noir 2015

Pinot Noir from Dundee Hills, Willamette Valley, Oregon
  • RP93
  • JS93
  • WS91
750ML / 13.5% ABV
Other Vintages
  • JS92
  • WS91
  • WS93
  • WS93
  • RP92
  • WS91
  • W&S93
  • WS91
  • WE90
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750ML / 13.5% ABV

Winemaker Notes

Aromas of violets, cherry-cola, anise with faint coconut lead the way to a strong yet sweet attack on the palate. This satiny mouthful explodes with broad and dense flavors of boysenberry, orange blossom and blueberry leaving the taster dazzled and lusting for more.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2015 Pinot Noir Prince Hill Vineyard is pale to medium ruby-purple in color with a soft, delicate nose of potpourri and dried rose petals over cranberry sauce, raspberry jam and charcuterie. Medium-bodied, it offers beautiful strawberry and raspberry jam notes in the mouth with wonderful savory/meaty touches, a great frame of fine-grained tannins and juicy, mouthwatering acidity, finishing long and packed with sweet fruit.
JS 93
James Suckling
This displays lovely herbs, orange rind, cranberries, strawberries, savory elements and Chinese spices. Medium to full body, velvety tannins, lovely tangy fruit and a long finish. Drink or hold.
WS 91
Wine Spectator
Lithe and focused, featuring expressive cherry and raspberry aromas and pretty, precise flavors, with savory cinnamon and stony mineral accents that finish with crisp, refined tannins. Drink now through 2023.
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Erath

Erath Vineyards

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Erath Vineyards, Oregon
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As one of Oregon's wine pioneers, Erath winery's founder, Dick Erath, was driven by the belief that the future of Pinot Noir was in Oregon. Today, Erath's wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hill of Oregon. Winemaker, Gary Horner, who shares Dick Erath's background in science and a reverence for Oregon's unique terroir, strives to reveal classic Oregon Pinot: light, delicate and fruit-forward. Horner takes pride in making a range of Pinot Noir styles, from the hugely-popular Oregon blend to the highly-acclaimed, limited-edition, single-vineyard selections. His goal is to make the best Pinot Noir the region has to offer - it is time-honored, authentic and uniquely Oregon.

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Dundee Hills

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Home of the first Pinot noir vineyard of the Willamette Valley, planted by David Lett of Eyrie Vineyard in 1966, today the Dundee Hills AVA remains the most densely planted AVA in the valley (and state). To its north sits the Chehalem Valley and to its south, runs the Willamette River. Within the region’s 12,500 acres, about 1,700 are planted to vine on predominantly basalt-based, volcanic, Jory soil.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

PIN923310_2015 Item# 519897