2014 Goodfellow Family Cellars, Durant Vineyard Pinot Noir, $45
Winery info: This small family winery was founded in McMinnville in 2012 by Marcus Goodfellow and Gairoon Poole. They seek to produce wines with Old World intensity and character that are expressive of their terroir. To that end, they focus on sustainably-farmed, non-irrigated, old vine fruit.
Winemaker: Marcus Goodfellow
Grapes: Handpicked Pommard clones, planted in 1973 and Dijon 114, planted in 1993.
Vineyard source: Durant, one of the original vineyards in the Dundee Hills AVA, with iron rich, volcanic soil that imparts intense flavor and silkiness to the fruit.
Flavor profile: The 2014 Durant Pinot Noir expresses the terroir of the vineyard site, with plush texture and rich layers of dark fruit flavors, balanced by perfectly focused acidity.
Production/Availability: 175 cases
Drinkability: Drink anytime between 2016 and 2028. The wine will cellar beautifully for up to two decades.
Food Pairing: This versatile wine would work well with wild mushrooms, pork, chicken, or game.
2014 J. K. Carriere, Vespidae Pinot Noir, $39.75
Winery info: Founded by Jim Prosser who worked with eight classic Pinot Noir producers in Burgundy, New Zealand, Australia, and Oregon, before starting his own winery in 1999. In 2007 he purchased 40 acres on the southeast slope of Parrett Mountain just east of Newberg, in the Chehalem Mountain AVA, where his winery is located today.
Winemaker: Jim Prosser
Grapes: 100% Pinot Noir
Vineyard sources: Jim’s estate vineyard, St. Dolores (6 year-old fruit) which adds juicy cherry and structure; Temperance Hill (35 year-old-fruit) which adds old-vine complexity; Shea Vineyard (16 year-old-fruit) contributing ripe dark fruit flavors; and Gemini Vineyard (23 year-old fruit) adding fresh acidity.
Flavor profile: Their flagship wine, the 2014 Vespidae is plush and vibrant, with wonderful complexity and lean, focused tannins.
Production/Availability: 1364 cases
Drinkability: Jim recommends decanting this one if you drink it over the first three years and says it should easily gain in complexity for ten years or more.
Food Pairing: Try it with roast glazed pork, or coq au vin.