J. Wright’s Willamette Valley Pinot noir is a mix of Dijon 777 and Pommard clones, fermented in open top vessels and aged in French oak, 30 percent new, for 14 months. The wine is well beyond its bottling date, but still feels youthful. It’s a red-garnet color with a clear rim, and its aromas mingle the fresh and the dried: hibiscus and red cherry, potpourri and raisin. The palate is red-juicy with a streak of bitter walnut down the center.
Overall it’s a cleansing, forthright wine to pair with young and medium-aged cow’s milk cheeses, poultry, pork, salmon or trout, or savory pastries. Try it with a strudel filled with button mushrooms and Gruyère.
2016 J. Wright Pinot Noir Willamette Valley
13.5% ABV | $30 (sample); 120 cases made