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Lange Winery Willamette Valley Pinot Noir 2009

Pinot Noir from Willamette Valley, Oregon
  • W&S91
0% ABV
  • WS91
  • WE91
  • WS90
  • W&S89
  • W&S92
  • WS91
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0% ABV

Winemaker Notes

Our Willamette Valley Pinot Noir is an assemblage of all our North Willamette vineyard sites, delivering a true reflection of the finest viticultural practices and dedicated winemaking. In our true "classique" style, this wine is approachable and fruit-forward upon release.

Tantalizing aromas of candied cherry, crushed raspberry, and cola play over a current of black licorice and refined tannins.

Critical Acclaim

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W&S 91
Wine & Spirits
A vineyard blend, this leads with violets and cherry blossoms, gaining richness and fruity depth with air. The flavors are ripe and savory at once, the black cherry flavor adorned by brown spices like sassafras and horehound. For an herbed pork loin.
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Lange Winery

Lange Winery

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Lange Winery, Willamette Valley, Oregon
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In 1987, Don and Wendy Lange left California and followed their hearts to Oregon's North Willamette Valley. Fueled by a passion for Pinot Noir and a love of the land, they founded their winery on 30 acres in the Red Hills above Dundee. Yamhill County, where Lange Winery is located, is home to most of Oregon's vineyards and wineries. It's no coincidence that some of the best examples of Pinot Noir in the world come from this area. The Lange's first vintage consisted of the three varietals they embrace today: Pinot Noir, Pinot Gris, and Chardonnay. Lange Winery is the first among a handful of producers to offer two styles of Pinot Gris, having pioneered a barrel fermented version of the popular varietal with their premier vintage back in 1987.

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.

RGL5009388_2009 Item# 114708