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Ken Wright Cellars Freedom Hill Vineyard Pinot Noir 2015

Pinot Noir from Eola-Amity Hills, Willamette Valley, Oregon
  • WS92
0% ABV
  • WS94
  • WS91
  • WE93
  • WS91
  • WS91
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Winemaker Notes

The wines from the Freedom Hill Vineyard site are the firmest and most structured that Ken Wright Cellars works with. This Pinot is expected to have great longevity, vintage after vintage.

Critical Acclaim

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WS 92
Wine Spectator
Sleek and well-structured, with floral raspberry and spiced cinnamon aromas and refined cherry and savory tea flavors that glide on a long finish. Drink now through 2024.
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Ken Wright Cellars

Ken Wright Cellars

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Ken Wright Cellars, Eola-Amity Hills, Willamette Valley, Oregon
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Located in rural Carlton, Oregon, Ken Wright Cellars is devoted to showcasing the inherent quality of selected vineyard sites. With a clarity and breadth that is unequaled by other varieties, we believe Pinot noir best expresses the character of these sites. Rather than stamping wine with a varietal trademark, Pinot noir is the ultimate vehicle for conveying the aroma, flavor and texture of the location in which it is grown.

We also have a place in our hearts for the limited production of two white wines, Chardonnay from Celilo Vineyard near White Salmon, Washington, and Pinot Blanc from Freedom Hill Vineyard and Meredith Mitchell Vineyard.

Eola-Amity Hills

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Running north to south, adjacent to the Willamette River, the Eola-Amity Hills AVA has shallow and well-drained soils created from ancient lava flows (called Jory), marine sediments, rocks and alluvial deposits. These soils force vine roots to dig deep, producing small grapes with great concentration. Like in the McMinnville sub-AVA, cold Pacific air streams in via the VanDuzer corridor and assists the maintenance of higher acidities in its grapes. This great concentration, combined with marked acidity, give the Eola-Amity Hills wines—namely Pinot noir—their distinct character. While the region covers 40,000 acres, no more than 1,400 acres are covered in vine.

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.

SKRCKW352_2015 Item# 174880