Oregon Wine Club – April 2017

2014 Lachini Vineyards, Estate Pinot Noir $55

Winery info: Ron and Marianne Lachini planted their first vines in 1997 and released their first vintage in 2001. Located in the Chehalem Mouuntains AVA of Oregon’s north Willamette Valley, their goal is “the patient pursuit to craft world-class Pinot Noir.”

Winemaker: Ron Lachini and Matthieu Gille, originally from Burgundy’s Nuits St. Georges, where his family has been making wine since the 16th century.

Grapes: 100% Pinot clones including Pommard, Dijon, and Wadenswil.

Vineyard source: Their biodynamically farmed estate vineyard in the Chehalem Mountains AVA. From the east, middle, and west blocks.

Flavor profile: 2014 was a warm, easy vintage in the Willamette Valley. They say they crafted this wine in “a classical/balanced style for complexity and ageworthiness.” It is medium-bodied and enticing, with complex flavors of red fruits, underlying herb and spice notes, and a long, lingering finish.

Production/Availability: 1650 cases

Drinkability: While it is delicious now, they suggest aging it for at least a year (up to ten or twelve) to let the wine develop increased nuances.

Food Pairing: Anything from plank roast salmon to glazed pork or coq au vin.

2013 Andrew Rich, Verbatim Pinot Noir, $32

Winery info: Founded by Andrew Rich, after time spent studying viticulture and winemaking in Burgundy followed by a six-year stint at Bonny Doon Vineyard in California. He has now produced over 20 vintages in Oregon, with a dual focus—on both Pinot Noir and Rhône-styled wines.

Winemaker: Andrew Rich

Grapes: 100% Pinot Noir

Vineyard sources: Cherry Grove and Croft (in the coastal foothills), with sedimentary and volcanic soils; Dubay (Eola-Amity Hills AVA), with volcanic soils; Hyland (McMinnville AVA) with volcanic Jory and Nekia soils; La Colina (Dundee Hills AVA) with volcanic Jory soils; and Ribbon Ridge (Ribbon Ridge AVA) with WillaKenzie soils.

Flavor profile: Andrew says his Verbatim is the blend that best captures the vintage, the place, and his winemaking sensibilities. His 2013 is rich and savory with bright fruit notes, good acidity and soft tannins.

Production/Availability: 833 cases. It is sold out at the winery, and probably won’t be available from the distributor for much longer.

Drinkability: Ready to drink now or over the next five years.

Food Pairing: Roast chicken, salmon, or game birds.