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Harper Voit Strandline Pinot Noir 2015

Pinot Noir from Willamette Valley, Oregon
  • WS91
0% ABV
  • WS94
  • WE93
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Winemaker Notes

The diversity of soil types, microclimates, and clonal selections in the Willamette Valley continues to drive our vineyard and winery work. This wine is an expression of that diversity, a synthesis of vineyards from which we craft single-vineyard wines.

The 2015 Strandline Pinot Noir is immediately expressive with a fruit profile reflective of the warmer vintage. The integrated grape and oak tannins create a supple, tintilating texture on the palate, while the finish is focused by refreshing acidity.

Critical Acclaim

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WS 91
Wine Spectator
Polished and vibrant, combining red and black fruit with accents of sandalwood and underbrush that linger toward refined tannins.
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Harper Voit

Harper Voit

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Harper Voit, Willamette Valley, Oregon
Drew Voit spent the formative years of his winemaking career at Domaine Serene and Shea Wine Cellars where he worked with some of the best vineyard sites in the Willamette Valley. Harper Voit is the logical progression of that work: seeking out great vineyard sites, beautifully farmed fruit, and long-term relationships with growers. Drew also consults for a number of wineries in the Willamette Valley and operates a custom winemaking operation for small ultra-pemium brands.

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 Mediterranean 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 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. Silty, loess soils are found in the Chehalem Mountains.

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. 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 Villages or Cru level wines.

NWWHV15S_2015 Item# 234144