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Great Oregon Wine Co. Rascal Pinot Noir 2015

Pinot Noir from Willamette Valley, Oregon
    15% ABV
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    Currently Unavailable $12.99
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    4.2 16 Ratings
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    4.2 16 Ratings
    15% ABV

    Winemaker Notes

    This fruit driven Pinot Noir shows beautiful dark cherry and on the nose. The medium body reveals flavors of juicy red fruit against a backdrop of oak. This food friendly wine is enjoyable now or can be aged for the next few years.

    Critical Acclaim

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    Great Oregon Wine Co.

    Great Oregon Wine Company

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    Great Oregon Wine Company, Willamette Valley, Oregon
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    Having grown up in and around the wine culture of the Pacific Northwest, The Great Oregon Wine Company was started out of love for fine wine, and an innate appreciation for the culture and flavors of the region. With every bottle of Pinot Noir, the winemaking team honors what it means to be authentically Oregonian and delivers its own belief that wines need not be pretentious to be delicious. They set out to make great-quality wines while leaving the snobbish attitude for other wineries.

    The winery’s commitment to integrity shows in every bottle, handmade in small, 1.5-ton batches. Compared to the massive production that characterizes many of their competitors, the winery makes less wine every year than some of them spill in a day. Keeping things small allows them to put more care and attention into each batch, so even though their wines are reasonably priced, their quality allows them to hold their own among much more expensive wines.

    Willamette Valley

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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

    The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    NDF183260_2015 Item# 166545