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Willamette Valley Vineyards Whole Cluster Pinot Noir 2010

Pinot Noir from Willamette Valley, Oregon
  • W&S90
12.5% ABV
  • WE91
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  • W&S90
  • W&S90
  • WS88
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12.5% ABV

Winemaker Notes

As refreshing as liquid fruit salad in a glass, this wine opens with vibrant and explosive aromas of cherry and raspberry that leap from the glass. Flavors mirror aromas of red and dark fruits, hibiscus and melon highlighted by leathery cigar and tobacco overtones. The mouthfeel is soft, juicy and well-rounded with fresh acidity. The velvety tannins focus on a silky mouthwatering finish, inviting the second sip. Meant to drink young. Our Founder, Jim Bernau, calls this wine, "Pinot Noir Candy". Enjoy now through 2014.

This versatile wine is wonderful by itself or with cedar plank salmon, a filet with cherry reduction sauce or salad with dried cranberries and hazelnuts. An excellent addition to your Summer BBQ. For something slightly sweeter, pair with strawberry Crème Brulee.

Critical Acclaim

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W&S 90
Wine & Spirits
As bright and forward as a Beaujolais Villages, this frisky red leads with scents of raspberry, leavened by a spicy whole-cluster note. It's straightforward and pretty, a pleasing aperitif.
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Willamette Valley Vineyards

Willamette Valley Vineyards

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Willamette Valley Vineyards, Willamette Valley, Oregon
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A combination of determination and extraordinary people has brought Willamette Valley Vineyards from a bold idea to one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine.

The “budwood” of Willamette Valley Vineyards began long before its founding in 1983 by vintner Jim Bernau. His Dad was hired by a California winemaker to secure the first winery license in Oregon since Prohibition. Jim’s Dad allowed him small tastes of Richard Sommer’s wine, lighting a path that led Jim from home winemaking to studies at UC Davis and eventually Beaune, France.

In 1983, Jim cleared away an old pioneer plum orchard in the Salem Hills and hand-watered his first plantings using 17 lengths of 75’ garden hose.

Jim's vision of organizing the support of wine enthusiasts to build a winery that would produce world-class wines through shared ownership has resulted in more than 16,000 owners. The winery's Common (WVVI) and Preferred (WVVIP) are traded on the NASDAQ. 

The winery sources all of its barrel-aged Pinot Noir from its estate vineyards and practices environmentally sustainable farming. All of the vineyards have been certified sustainable through LIVE (Low Impact Viticulture and Enology) and Salmon-Safe programs since 1997.


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. 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 Villages or Cru level wines.

BOS30080169_2010 Item# 109331