This widely available Oregon Pinot Noir has lovely aromas of berry, cherry and rose petals. Ripe but not sweet, its tart, juicy fruit is wrapped in plenty of acid and punctuated with fresh herb, resin and peppery spice. Nicely blended and balanced, it's a quintessential food wine.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.