What does Pinot Noir taste like?

Oregon's Willamette Valley is famed for producing complex, balanced, and terroir-driven pinot noirs. The Willamette Valley is in a relatively cool zone in the northwest corner of the state of Oregon at approximately the same latitude as Burgundy in France with similar weather. Here, the rolling hills are covered in vines that produce iconic pinot noirs with beautifully concentrated red fruit flavors and earthy undertones. The Willamette Valley is home to 74% of Oregon’s vineyards and 88% of Pinot Noir plantings in the state.

The lasagna like layers of soil from various geologic past events have shaped the hilly landscape; volcanic eruptions, the Missoula floods, tectonic plate uplift have all left behind a rich geologic legacy that the expressiveness of Pinot Noir provides AVA specific flavor profiles nuances based on which sub-appellations the pinot noir was grown in. The delicate cranberry and red currant pinot noirs of the Willamette Valley are expressive, yet more austere than richer versions from California. Yet they tend to be softer and more fruit driven than traditional Burgundy pinots.

Chehalem Mountains AVA - produces pinot with cherry, black tea and cinnamon aromas.

Ribbon Ridge AVA - produces pinot with intense cranberry flavors and rustic earthy notes.

Eola/Amity AVA - produces more delicate pinot noirs with lots of plum and spice character and incredible ageing potential.

Dundee Hills AVA - produces pinot with raspberry and black tea aromas.

Yamhill Carlton AVA - produces pinot with fruit-forward black cherry and vanilla flavors.

McMinnville AVA -- produces slightly darker, bolder pinots that are full of rich plum, black cherry and red currant with a complex pine earthiness in the nose.

How do you pronounce Pinot Noir?

The correct way to pronounce "Pinot" is "Pee-no," with equal emphasis on both short syllables. Many Oregonians put a little extra emphasis on the first syllable, making it sound more like "PEE-no." At our tasting room we hear more variations of "Noir." "N'war" is standard, although some like to say it with a little more flair, turning it into "Na-whar" or "No-aaaaaaaargh."

Is Pinot Noir Sweet?

Pinot is known for having a fruity aroma, which provide its sweetness yet still has a lightly dry finish. As Pinot ages, the wine aroma develops the earthiness that you expect of a fine wine.

Is Pinot Noir Dry?

Typically, Pinot Noir is made as a dry, light- to medium-bodied wine, with bright acidity, silky tannins and alcohol that ranges between 12–15%. The best Pinot Noir taste has complex flavors that include cherry, raspberry, mushroom and forest floor, plus vanilla and baking spice when aged in French oak.

Pinot Noir Calories

Pinot Noir is perhaps the best low-calorie red wine as it contains about 123 calories for a 5 ounce glass. A 750ml bottle contains roughly 650 calories. It’s interesting to note that not all wines are detrimental to weight loss. In fact, a study done by Washington State University found that some red wines (when consumed in moderation) can actually aid weight loss due to an element called resveratrol.

Should Pinot Noir be Chilled?

Yes, pinot noir should be refrigerated and served slightly below room temperature. It's recommended to be served at "cellar temperature" which is around 55-60°F. In the absence of a cellar, Pinot can be chilled in a wine refrigerator. Because Pinot is more delicate, acidic and lower-tannin than most other red wines, it is best showcased slightly chilled.

Pinot Noir vs Cabernet Sauvignon or Merlot

The flavor of Pinot Noir is stronger than Merlot but less powerful than a Cabernet. Pinot Noir is like liquid silk. It has a lush, velvety texture and alluring berry notes with a hint of mushrooms and tea leaves. You'll notice a medium to high acidity, smooth tannins, and a long, lingering finish.