Hello friends. The Pinots of Oregon have become a powerful force in the world of Full Pull. Over the past few years, Pinots – when listed at the right price and made by the right winery – have begun to beat out list member favorites, like Cab and Syrah, in popularity. With that in mind, now more than ever, we search for samplings from our neighbors to the South in hopes of finding Oregon bottles that do the grape justice and make our wallets happy. Here is a pair of recent highlights:
2015 Chehalem Three Vineyards Pinot Noir
Chehalem is the definition of old-school Oregon. They began planting Ridgecrest, their first estate vineyard, in 1980, and have served as industry leaders ever since. It’s the kind of winery with the reputation and prestige to offer wines at a substantial price point—and they do. The single vineyard Pinot Noirs from Chehalem start at $50 per bottle.
The 2015 Three Vineyards Pinot is a little different. It’s not sourced from one vineyard. it’s sourced from three (hence the name). These three vineyards are Chehalem’s estate sites: Ridgecrest, Corral Creek, and Stoller. The same trio used in their single vineyard bottlings. Even at its $30 release price, this wine offers tremendous value. Today, we’re able to offer it at $19.99, which feels like a steal for estate vineyard Pinot from one of Oregon’s leading wineries.
Vinous (Josh Raynolds): [Text Withheld]
2014 Belle Pente Pinot Noir Belle Pente Vineyard
Belle Pente is a hidden gem of Oregon. It’s a winery that doesn’t receive a level of attention commensurate to the quality of wines it crafts. Probably because Brian O’Donnell, winemaker/owner, is as nice and unassuming as a winemaker gets, and just quietly goes about his business, making vintage after vintage of haunting, ethereal Pinot Noir.
This is the winery’s flagship bottling, completely sourced from the Belle Pente Estate Vineyard. It does a proper job of showing off O’Donnell’s house style: fresh yet complex, elegantly focused, and expertly balanced. This particular cuvée is made up of six different selections from the vineyard, a mixture of Pommard, Wadensvil, and Dijon clones. This combination, according to O’Donnell, “yields beguiling aromatic complexity and textural completeness.” I tend to agree. The nose opens with red and black berry fruit, wild roses, violets, and floral herbs. It’s lifted—aromatic without proving showy, powerful in its restraint. The palate is equally vibrant with acidity, moving through concentrated fruit, floral, and spice notes on its way to a long finish full of silky tannins. It’s a standout wine from a standout winery.
Vinous (Josh Raynolds): [Text Withheld]
Both of these Pinots would be perfect pairings for the dinner table, with brilliant acid structure to complement all types of food. They would also be just fine on their own, opened in celebration or after a long day.