Estate Willamette Valley Pinot Noir

Standard/classic Oregon Pinot. Its good, easy to drink, and the price point is correct for the quality. Its not a nerdy wine though, definitely one you’d use for a taste test as a basic example of its region. Strawberry, cranberry and cherry aromas mixed with baking spices. Medium-bodied with low tannins, but bright acidity. Medium finish.

Cherry, cranberry, rhubarb, currant, flint and oak. Light-bodied and soft tannins.

Love this wine. Great color, bouquet, light but not thin. Great ruby fruit flavors. Good opening red to start the night. Did well with charcuterie and transferred to a light red sauce spaghetti dinner well.

Fruity, easy to drink.

A deluge of rain just prior to harvest made for a challenging vintage in 2013, a "winemaker's vintage" in the Willamette Valley, but there are bright spots, wines with nuance and freshness. Willamette Valley Vineyards is one such wine, worthy of consideration, with classic raspberry and Rainier cherry notes, trail dust, and mahogany wood. On the palate, tart cranberries and pomander ball lead into a finish of moderate length, inlaid with minerality and tinged with spice. 13.4% ABV | Sample

IDK just not the wine for me, acidic

Not a Pinot Noir I would buy again. Bright vibrant color. Low concentration. Cranberry on the nose and palate. A bit of an earthy and punchy finish. Not what I personally look for in a Pinot.

Very similar to Vancouver Island Pinot noir. Lots of minerals and black cherry, with some pepper and a dry finish.

Paired amazingly with Spicy Indian food. Tandoori Cauliflower. Nose: cherry, blackberry. Something savory like butter/greasy chips, cake batter, pepper.
Color: slightly dense for Pinot noir, med/ light body, brown rim.
Palate: dark berries, good acid, nice alcohol ending, leather,subtle spice but still has fruit.
$34 in UT

A nice Pinot. A nice fruit start and finish. Very smooth and easy to drink. Had this with beef tacos and other Mexican dishes. Went very well