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Valley of the Moon Pinot Blanc 2001
This perfectly balanced Pinot Blanc pairs well with seafood, shellfish (particularly oysters), fowl, salads, fruits, light pastas and mild cheeses. Its structure and fruity flavors also complement spicy cuisine.
Situated in the Sonoma Valley on land first planted to grapes in 1863, Valley of the Moon Winery is housed in a beautifully restored stone and redwood winery built in 1887. Blessed with rich volcanic soils and a distinctive “banana belt” microclimate, the estate vineyard has been a revered source of grapes for well over a century. A block of “old vine” Zinfandel planted in the 1940s is complemented by more recent plantings of Barbera, Sangiovese and Petite Sirah; all farmed sustainably with natural soil amendments and natural pest controls.
Yet Valley of the Moon Winery is a thoroughly modern - even cutting-edge - producer. The state-of-the-art production facility features a full complement of temperature-controlled stainless steel fermenters, and small French and American oak barrels; ideal for Valley of the Moon’s artisan winemaking. In addition to making superb Sonoma County Chardonnay, Cabernet Sauvignon, Zinfandel and Pinot Noir, Valley of the Moon Winery is a leader among California wineries in the production of several exciting up-and-coming wines: Syrah, Sangiovese, Pinot Blanc, Rosato di Sangiovese and Cuvée de la Luna, a proprietary Bordeaux-inspired blend. Sometimes hard to find, Valley of the Moon wines are definitely worth the search.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.
Lightly aromatic, pleasantly soft, and always approachable, Pinot Blanc is best known in Alsace, where it is considered a workhorse variety that takes a backseat to the more complex Pinot Gris. A white mutation of Pinot Noir, it produces easy-drinking, enjoyable wines here. In Italy, as Pinot Bianco, it gets a little more complex, especially in the mountainous Alto Adige region. It is perhaps most successful as Weissburgunder in Germany and Austria, where the wines are subtle, delicate, surprisingly complex, and age-worthy. There is also some Pinot Blanc performing well in Oregon and cooler pockets of California.
In the Glass
Typically, Pinot Blanc has a relatively full body and expresses simple but pleasing aromas of crisp green apple, pear, citrus, and white flowers. The finest examples possess stony minerality and occasionally ripe stone fruit flavors, and with age can develop intriguing notes of honey, vanilla, and almond.
Delicate Pinot Blanc works well with lighter fare such as salads, seafood, chicken, or turkey, but is truly at its best with Alsatian pairings like Hollandaise dishes, onion tarts, or the region’s notable soft cheeses such as Muenster.
Pinot Blanc’s delicate aromatics, full body, and moderate acidity make it a great alternative to the world’s most popular white wine. Anyone experiencing Chardonnay fatigue and looking to try something new would benefit from giving Pinot Blanc a try.