2012 Sineann, Pinot Noir, Yates Conwill Vineyard, $45
Winery info: Founded in 1994 in Newberg, Oregon, by Peter Rosback and David O’Reilly (who has since moved on to make wines under his Owen Roe label).
Winemaker: Peter Rosback
Grapes: 100% Pinot Noir
Vineyard sources: Yates Conwill vineyard, in the Yamhill-Carlton AVA. It is situated next to the renowned Resonance Vineyard, a longtime source for Sineann but no longer available as it was recently sold to Burgundy’s Louis Jadot. Yates Conwill shares the same soils, micro-climate, and vineyard management team as Resonance—perfect for growing cool climate grapes like Pinot Noir.
Flavor profile: 2010 was an excellent vintage for Oregon Pinots, in general producing lush, ripe, wines that are full of flavor. This one is immediately pleasurable, with warm, smooth flavors and plenty of depth.
Production/Availability: Around 700 cases and still in decent supply
Drinkability: Now, or over the next 10 years
Food Pairing: Try this one with filet mignon
2013 Walter Scott, Cuvée Ruth, Willamette Valley Pinot Noir, $39
Winery info: Founded in 2008 by Ken Pahlow and Erica Landon, and now based in the Eola-Amity Hills with additional partners Sue and Andy Steinman. The winery is named for Walter, Ken’s grandfather, who was a living example for Ken to follow his dreams; and Scott, Ken’s nephew, whose all-too-short life taught Ken to act on his ambitions while he can. Cuvée Ruth is dedicated to the memory of Ruth and Irv Kantor, Sue Steinman’s parents.
Winemaker: Ken Pahlow
Grapes: 100% Pinot Noir. A blend of Pommard, Wadenswill, and Dijon clones, it is a reserve barrel selection blended each year to best represent the character of the growing season.
Vineyard sources: Includes fruit from Seven Springs, Temperance Hill, Freedom Hill, and Eola Springs.
Flavor profile: This wonderfully structured wine gets its elegance and complex fruit notes from Seven Springs and Temperance Hill vineyards. Fruit from Freedom Hill adds power and depth. Like Ruth, they say, “this wine has strength, grace, and brilliance.” It seems to evolve forever and is even lovely the next day, though once you’ve opened it, it will probably not last that long!
Production/Availability: 350 cases. In somewhat limited supply
Drinkability: Ready to enjoy now, though it should age beautifully for five years or more.
Food Pairing: Anything from grilled salmon (of course) to a roasted goose or duck.