A great and interesting wine region to visit is the
Willamette Valley, Oregon. The focus is the farming. It’s less glamourous than
Napa. Just as good though…In a way it really echoes Burgundy, France. Great
Terroir! I have had the opportunity to tour the area in some detail.
Here are some of my insights…
The Willamette Valley was Oregon’s first official American
Viticultural Area (AVA). It was created in 1984. Unofficially, it is cut into north
and south halves along the 45th parallel (Burgundy, France and Piedmont, Italy
are in range of that parallel) and covers from Portland up north all the way down
to Eugene in the south.
The Willamette Valley has grown to 15 AVAs in Oregon and 6
sub-AVAs in the Willamette Valley. The latest AVA is Chehalem Mountains. These
sub-AVA designations have started to show up on the wine labels. They
Willamette Valley to give more specifics on the wine.
The soils in Willamette is what’s getting everybody motivated.
There are two main types: (1) red volcanic basalt soils known as ’Jory’ from 13 million year-old lava flows, and (2)
brown marine sedimentary soils known as “Willakenzie’
laid down under the ocean 20 million years ago. The hillsides with
vineyards are situated in places from 200-1000
ft. in elevation.
The valley floor is exciting too. It’s composed of rich,
alluvial soils which are appropriate for crops such as grain, grass seed, and
fruit trees. This is just a big plus for local foods and restaurants as well.
Along with the area seafood and the cheeses. Wow!
Anyways, all this soil action makes for some nuances wines!
I am going to give a synopses
about flavor and style of Pinot Noir that can be made for the appellations
based on the differences in soil type.
The AVAs with Jory soils like Dundee Hills, Eola-Amity Hills
and parts of Chehalem Mountains and McMinnville tend to produce Pinot Noirs
with bright red fruits including cherry and raspberry, and are softly textured.
The Pinot Noirs from AVAs with Willakenzie soils like
Yamhill-Carlton, Ribbon Ridge, and some parts of Chehalem Mountains and
McMinnville seem to offer much more darker fruit, spice (cola, five spice, anise),
and forrest floor, musty flavors and have bigger tannins and structure. (this is where you can find similar to California...but not so much... ;-) )
The best way to get a feel for the Willamette Valley terrain
is to visit.
All of the
appellations are can be easily explored by car over the course of a few days,
and only a 45 to 90 minute drive from Portland!
Vintages in Oregon are, like Burgundy, at the mercy of
climatic conditions during the growing season. Then there was a run of good
vintages from 1998 until 2002.
In 2003 the weather was the hottest and driest year on
record in the Willamette Valley. The Pinot Noirs had elevated sugar levels,
high extraction, high alcohol, and raisiny flavors. The 2004 and the 2005 are
of great quality.
I have barrel tasted the 2006. It’s boundless. I really
liked them. Which may sounds frivolous; but they hit the spot for me. Beautiful
nose and palate. I have tasted Archery Summit, Domaine Drouhin, Domaine Serene,
Rex Hill, Chehalem , Sokkel Blosser Elk Cove, Ponzi, Benton Lane, and Argyle
and several more.
…According to the the Oregon Wine Press the 2006 Vintage is
superb
…According to winegeeks.com, the following vintages were
“great”: 1998, 2000, 2001, and 2003, and the remaining ones “outstanding”:
1999, 2002, and 2004.
