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Sineann Resonance Vineyard Pinot Noir 2008

Pinot Noir from Willamette Valley, Oregon
  • WS94
  • WE92
0% ABV
  • WS94
  • WE94
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Winemaker Notes

Year after year, our best Pinot Noir is from the Resonance Vineyard. Kevin and Carla Chambers meticulously care for their vineyard using biodynamic techniques. The result is a very healthy vineyard. We hang two tons per acre or less on the vineyard, which accounts somewhat for the big, mouthfilling texture of the wine. It's a quality that all the Pinot Noirs off Resonance deliver, partially due to soil type, partially due to Kevin's progressive soil amendments.

We can't say enough about Kevin's management of his vineyard. All our growers achieve the potential of their vineyards, Kevin exceeds it. 2008 was a dynamite vintage year. The wine is dark, aromatic and lush, coating the palate as few wines do. The finish is long and deep.

Critical Acclaim

All Vintages
WS 94
Wine Spectator
Broad and ripe, a lithe style that delivers rich plum and dried blueberry flavors, along with hints of black pepper and exotic spices as the finish picks up steam against refined tannins. Best from 2011 through 2020.
WE 92
Wine Enthusiast
The 2008 Sineann Pinots are an elegant, refined group of wines, more expressive of Burgundian varietal character than any in memory, and the Resonance, as usual, is among the best. It has a vibrant purity to the fruit that rings true and long through mixed red berries, vivid acids, streaks of iron and earth, and sails on into a detailed and seamless finish.
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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, not Pinot noir. 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 Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

NWWRESONANCE_2008 Item# 107268