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Tyee Wine Pinot Blanc 1996

Pinot Blanc from Willamette Valley, Oregon
  • WE86
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Winemaker Notes

Our Pinot Blanc is light yellow in color and has varietal aromas and flavors of ripe pears and apples with floral, spicy, nutty aromatic notes. The wine is crisp and fruity and has a well balanced, full bodied, mineral-like finish. This wine was partially fermented (30%) in older French oak barrels adding a delicate smoky, toasty character. The delicate flavors and crisp fruitiness of Tyee Pinot blanc make it an excellent food wine particularly with shellfish and seafoods of the Pacific Northwest.

Critical Acclaim

WE 86
Wine Enthusiast

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Tyee Wine

Tyee Wine Cellars

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Tyee Wine Cellars, , Oregon
Tyee Wine
Tyee Wine Cellars was founded in 1985 by two couples, David and Margy Buchanan, and Barny Watson and Nola Moiser. Tyee Wine Cellars is located in the heart of the Willamette Valley near Corvallis, Oregon. Our vineyard and winery are on the Buchanan Family Century farm nestled between the foothills of Oregon's Coast Range and the valley floor, in close proximity to a winding creek. With rich soils and a moderate, cool climate, the Willamette Valley is similar in terroir to the great wine regions of Burgundy, France and Northern Italy.


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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.

LEM2235653 Item# 3221

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