Oregon Wine Club – February 2021

2014 Boedecker Cellars, Shea Vineyard Pinot Noir, $53

Winery Info: Boedecker Cellars is a collaboration of the husband and wife team of Stewart Boedecker and Athena Pappas who began crafting wine together in 2003. In 2008 they moved into their own urban winery in northwest Portland. Their goal has always been to create wines that reflect the diversity of Willamette Valley fruit and to that end they work with carefully selected vineyards throughout the region.

Winemakers: Stewart Boedecker and Athena Pappas

Grapes: 100% Pinot Noir, Wädenswil clone

Vineyard: The highly acclaimed Shea Vineyard, in the Yamhill-Carlton AVA. With sedimentary soil over fractured sandstone.

Flavor profile: This Pinot is medium- to full-bodied, with aromas and flavors of blueberry and dark cherry, subtle undertones of vanilla, and soft, round tannins. With great structure and texture.

Production: The distributor still has a bit of this vintage left.

Drinkability: Enjoy now or over the next two or three years.

Food Pairing: This is a Pinot that would stand up to red meat dishes, roast chicken with mushrooms, or boeuf Bourguignon.

2015 Six Peaks Winery, Chehalem Mountain Blanc de Noir, $29.75

Winery Info: Six Peaks, formally J. Albin Winery, is a small, family-owned and operated winery in Hillsboro, Oregon, with some of the oldest vineyards in the state. It is still run by the Albin family, who planted their first vineyard in 1981 and have decades of viticulture and winemaking experience in the Pacific Northwest. Their Laurel Vineyard is situated on top of Bald Peak in the Chehalem Mountains (with a stunning view of five other peaks in the Cascades, hence the new name) in what is now the Laurelwood District, one of the newest AVAs in Oregon.

Winemaker: John Albin

Grapes: 100% old vine Pinot Noir, from Coury and Pommard clones originally planted in 1981, fermented in French oak and stainless steel. The secondary fermentation is carried out in the bottle, in the Champagne method, and it is aged in the bottle four and a half years prior to disgorgement. The dosage (liqueur added at disgorgement) is eight grams per liter.

Vineyard: Their estate Laurel Vineyard, situated at 1000 feet elevation, with windblown loess Laurelwood soil. The fruit ripens slowly here, developing excellent natural acidity that produces sparkling wines with great finesse.

Flavor profile: This is a rich and elegant sparkling wine with aromas of fresh baked brioche, strawberries, and cherries. It is wonderfully complex, with pronounced Pinot Noir character, vibrant acidity, and a long, mouthwatering finish.

Production: This wine is still in fairly good supply.

Drinkability: It is ready to enjoy now or over the next year or two.

Food Pairing: The winery suggests pairing it with oysters with mignonette sauce or ahi poke. You could also enjoy it with fried chicken.