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Tendril Extrovert Pinot Noir 2013

Pinot Noir from Willamette Valley, Oregon
  • WS92
0% ABV
  • WE91
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Winemaker Notes

Critical Acclaim

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WS 92
Wine Spectator
Fresh and inviting, open-textured and inviting, with blackberry, cherry, coffee and floral flavors, playing against polished tannins on the long and expressive finish. Has presence and persistence. Drink now through 2021. 314 cases made.
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Tendril

Tendril

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Tendril, Willamette Valley, Oregon
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Tony Rynders squeezes a full bladder press of cellar cred into his wholly owned new brand, Tendril Wine Cellars. Tony's professional wine experience began in 1989 in the lab at Mirassou. He then went on to graduate from UC Davis in 1993 with a Masters Degree in Viticulture and Enology. Next, off on a world tour of practical experience in Carneros, Friuli, Tuscany and South Australia. Then, assistant winemaker at Argyle in Oregon and red winemaker at Hogue in Washington. All of this finally prepares him for ten years as head winemaker at Domaine Serene where he collected more 90+ scores from Wine Spectator than any other winemaker over the same ten years. In the same period The Wine Advocate named Domaine Serene one of Oregon's two "Outstanding" producers while Wine & Spirits awarded Winery of the Year for five consecutive years. Amazingly, during this time Tony oversaw the growing of Domaine Serene from a 2500 to a 25,000 case super-premium winery.

At Tendril, Tony has taken a deep breath and scaled way back. While quality is at the uncompromising high level one would expect, quantity is limited to around 500 cases per year and to Pinot Noir only. Similar to Mike Januik's story in Washington State, there's hardly a great grower in Oregon who would not be happy to provide Tony with whatever fruit he desires, and the best possible fruit attainable he does indeed get. Though he managed a large cellar staff at Domaine Serene, Tony and assistant winemaker Samantha Poehlman, also a Domaine Serene alum, perform every task at Tendril themselves. The results have been breathtakingly beautiful.

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.

NWWTD13E_2013 Item# 209492