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Ken Wright Cellars Nysa Vineyard Pinot Noir (375ML half-bottle) 2008

Pinot Noir from Willamette Valley, Oregon
  • WS94
  • RP91
  • WE90
0% ABV
  • WS90
  • WS90
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Winemaker Notes

This vintage started out cool and remained cool throughout the year. In fact, we had one of the coldest winters and the latest spring snowfall in Oregons recorded history. The prolonged dry spell gave all of our sites the opportunity to ripen slowly and evenly. 2008 has natural levels of acidity comparable to 1999 and like that vintage should age effortlessly.

Critical Acclaim

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WS 94
Wine Spectator
Supple, round and graceful, this is impressive for its clarity, centering on gorgeous currant and plum fruit, framed with hints of spice and dried cherry. The finish sails on and on. Drink now through 2018. 428 cases made.
RP 91
Robert Parker's Wine Advocate
The 2008 Pinot Noir Nysa Vineyard, a Dundee Hills site planted on its own roots in 1990. Medium ruby red, it exhibits an expressive nose of cedar, spice box, rose petal, cherry, and raspberry. Densely packed with plenty of underlying structure, this intensely flavored, lengthy effort will benefit from 2-3 years of additional bottle age and drink well through 2020.
WE 90
Wine Enthusiast
Tart and speckled with pepper, this shows lean but polished fruit. It’s truly Burgundian in style, with well-defined highlights of leaf and bark, and just a hint of tomato. A chocolaty afterglow sets in long after the last swallow.
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Ken Wright Cellars

Ken Wright Cellars

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Ken Wright Cellars, 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.

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 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.

MARKENWPNV08T_2008 Item# 111637