Willamette Valley summer temperatures range from warm to moderately hot, with unpredictable rain patterns around harvest time making growing grapes here not for the faint of heart. The valley’s varied topography and six micro-climates provide endless possibilities for producing world-class Pinot Noir. And for endless travel possibilities, check out Oregon’s extensive list of ghost towns. Oregon boasts more ghost towns than any other state, which might help explain why we decided to make our supernaturally delicious Pinot Noir in the Willamette Valley.
Pinot Noir is at its best when served between 55 and 60 degrees Fahrenheit. Pinot Noir’s delicate aromatics, minimal tannins and moderate acidity do best with a slight wine-cellar-chill. This also means that unlike more robust reds. Pinot Noir is a smart wine to serve even when summer temperatures soar.
Red wine with fish? If it’s Pinot Noir – yes Tomato-based pasta sauces pair well with Pinot’s restrained tannins. Pork tenderloin - try it with a maple-mustard sauce or garlic and herb preparation. Even pizza with a variety of toppings will go beautifully with our Pinot Noir
Who wouldn’t want to have a drink with a fungi? Unleash your inner mushroom hunter and seek out a variety of nature’s hidden treasures. They’ll unlock the earthy goodness of Willamette Valley Pinot Noir. Ever had an Oregon morel? They can be used in a variety of ways and probably have more Facebook likes than you do!