2014 Megan Anne Cellars, Nysa Vineyard Pinot Noir, $55
Winery info: Washington winemaker Mark McNeilly (of Mark Ryan Winery) and his wife Megan have long been enamored with the Willamette Valley and its wines. In 2014 they collaborated with former Evening Land winemaker Isabelle Meunier to launch Megan Anne Cellars, producing Willamette Valley Pinots that offer a “softer, more feminine side of the Mark Ryan Winery family.”
Winemaker: Quebec-born and Dijon-trained Isabelle Meunier, one of Oregon’s most acclaimed winemakers.
Grapes: 100% Pinot Noir.
Vineyard source: Nysa Vineyard, in the Dundee Hills AVA. It is one of Dundee’s most established vineyard sites, with some of the oldest rootstock in the valley.
Flavor profile: Incredible aromas and flavors of dark fruit and exotic spice. It is an elegant and complex Pinot, with great body and structure and hints of the volcanic soil from which it is sourced.
Production/Availability: 154 cases. These are fairly limited and probably won’t be around long.
Drinkability: While you could enjoy it now, this one will definitely evolve beautifully with some cellar age.
Food Pairing: This Pinot has the structure to stand up to a hearty boeuf Bourguignon.
2015 Harper Voit, Surlie Pinot Blanc, $22
Winery info: Founded by Drew Voit, formerly associate winemaker at Domain Serene Winery before taking over as winemaker at Shea Wine Cellars. With a 15-year history in the Oregon wine industry, he has long-term relationships with growers at some of the best vineyards in the valley.
Winemaker: Drew Voit
Grapes: 100% Pinot Blanc
Vineyard sources: Three vineyard sites in the Willamette Valley. The wine was barrel fermented in used French oak and aged on its lees.
Flavor profile: The oak and lees aging adds a savory richness and complexity to this bright, focused wine.
Production/Availability: 400 cases. Still in decent supply
Drinkability: This wine is ready to drink anytime over the next five years.
Food Pairing: This is a versatile wine that you could pair with seafood and shellfish, but it would also stand up to more serious fare, such as wild fowl, lamb, sushi, or charcuterie.