![]() Terry Brandborg, winegrower at Brandborg Vineyard & Winery in Elkton and a longtime White Pinot producer, begins with a whole-cluster press, then settles the juice before fermenting it in neutral barrels and puncheons. (Sometimes the wine will have a very pale pink tinge.) From there, it’s treated like a white wine. To make White Pinot, the grapes are very lightly pressed to ensure that little or no color is extracted from the grape skins. Left Coast provides benchmark for White Pinot Noir Left Coast Estate in Rickreall, Ore., received a double gold medal for its 2020 White Pinot Noir at the 2021 Great Northwest Invitational Wine Competition. Like sparkling, it’s great with food, able to pair with lighter fare or cut through a rich meal. White Pinot is essentially a less acidic sparkling base served as a dry table wine. “Often people don’t think about Pinot Noir as a white wine, even though they’ve been drinking sparkling and Champagne for a while,” said Kate Payne-Brown, winemaker at Stoller Family Estate in Dayton. However, the comparison to sparkling wine is an apt one. In the hands of winemaker Joe Wright, White Pinot is now one of Left Coast Estate’s flagship wines at 10,500 cases from the 2020 vintage. Apprehensive about crafting a high volume of something they had no experience with, they decided to put half the grapes to sparkling and half to white wine. During the particularly cold vintage in 2011, the family-owned company looked into making sparkling wine with its grapes. Left Coast Estate in Rickreall, which received a double gold medal for its 2020 White Pinot Noir at the Great Northwest Invitational Wine Competition in October, has been doing that for 10 years. #Folie a deux wine pinot noir 2014 skin#While the skin of Pinot Noir is an inky purple, the pulp has no color, which means it can be used for white wine. And still others produced a wine that has flown under the radar in Oregon for many years: White Pinot Noir. They made sparkling wine for the first time or decided to do a rosé with a miniscule amount of skin contact. Some grappling with that challenge opted for a third path. Should they pick their Pinot Noir and risk making a wine with smoke taint? Or should they abandon the fruit altogether? Those who had ripe grapes during the worst of the fires faced a difficult choice. Many winemakers were able to pick their fruit before smoke came pouring in, or long enough after it dissipated that the grapes were unaffected. The devastating wildfires that hit Oregon’s Willamette Valley in September 2020 made for an unusual vintage. (Photo by Mindy Gimarelli/Stoller Wine Group) Each hand-harvested vineyard brought fruit to our winemakers that demonstrated playful acidity, promising flavors, and tremendous quality.Kate Payne-Brown looks over grapes from the 2020 vintage that were harvested at Stoller Family Estate in Dayton, Ore., prior to the September wildfires Payne-Brown and Stoller produced more than 700 cases of White Pinot Noir from the 2020 harvest. ![]() The Finger Lakes saw spring and summer days with temperatures regularly vacillating from cool to hot with intermittent showers, creating constant shifts and activity in the vineyards as our grapes inched towards maturity. With fewer initial clusters, vines were able to deliver a more focused flow of energy and nutrients to the remaining ripening fruit. ![]() The long and harsh winter - both in terms of temperatures and snowfall - reduced the potential crop yields early in the season. Hand-planted in 1998 about a quarter-mile off of the eastern shore of Seneca Lake on Howard Gravelly Loam, this 5 ½ acre site is perfectly suited to produce lively, old-world style wines.Įver so gently the spring of 2014 tip-toed in, to receive a very enthusiastic welcome, from both grape-growers and from the vines themselves. Structured and harmonious, yet strong and elegant, our Davis Vineyard is a spectacular representation of quality grape-growing in the Finger Lakes. Leather, tobacco, cranberry and pomegranates hit the palate with firm wood tannins, finishing with notes of buttered raw mushrooms, herbs, pink peppercorns and a hint of cola. Pair with Coq au vin, Beef Wellington, game birds like duck or goose, or mushroom casseroles. This completely unfiltered and unfined Pinot Noir is a savory selection in an austere French style, exuding deep earth and beefy bouillon on the nose. We would much rather produce a rich and flavorful wine that might appear a little "dusty" in your glass, than one that looks crystal clear, but tastes a bit thin. *A note on unfined wines: Fining, though giving you a crystal clear, visually perfect product, strips flavor and longevity from your wine. Quantity Add to Cart Gift this item » About This ItemĬooperage: 18 months in older & neutral French oak
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