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Soter Vineyards Mineral Springs Ranch Pinot Noir 2008

Pinot Noir from Willamette Valley, Oregon
  • RP95
13.8% ABV
  • JS98
  • V95
  • JS98
  • RP93
  • JS93
  • WS95
  • JS95
  • RP93
  • WS92
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2.0 1 Ratings
13.8% ABV

Winemaker Notes

The wine known as Soter, Mineral Springs Ranch, Pinot Noir (MSR for short) is sourced entirely from the winery property in the Willamette Valley. The 2008 vintage was picked on the 19th of October after an extended growing season allowed complete ripening and physiological fruit development despite a delayed bloom and fruit set. The wine has a lovely deep, garnet hue and presents an uncommonly complex aroma for such a young wine. Suggestions of plum, raspberry and black cherry are intermingled with hints of sandalwood, herbs de provence and more exotic Asian spices. In the mouth, the wine is very silky and lush with the density and depth characteristic of this much anticipated vintage. The vibrant flavors are consistent with the aromas supported by seamless tannins and punctuated by juicy acidity.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2008 Pinot Noir Mineral Springs is even better, coming as it does from one of the Willamette Valley’s greatest vintages. Toasty oak notes, darker fruits, more density and richness, and several years of aging potential are the hallmarks of this brilliantly rendered Pinot. Give it a minimum of 3-4 years of cellaring for it to fully blossom.
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Soter Vineyards

Soter Vineyards

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Soter Vineyards, Willamette Valley, Oregon
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Soter Vineyards is the culmination of Tony Soter's life-long study in viticulture and winegrowing. Settled at Mineral Springs Ranch in the Yamhill-Carlton District of the Willamette Valley, Tony and his family invite you to experience this place they regard as a haven for raising exceptional Oregon Pinot Noir and sparkling wines.

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 temperate 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 even 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. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

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.

STCOE077X2008_2008 Item# 108347