Oregon Wine Club – August 2022

2018 David Paige, Chehalem Mountain, Pinot Noir, $65

Winery Info: David Paige was winemaker at Adelsheim Vineyards for nearly two decades before he decided to create his own label.          

He founded David Paige Wines in 2018 along with two partners. Their estate RPG Vineyard (which reflects the last names of the three men, George Rickus, David Paige, and John Gorup), is located in the Eola-Amity Hills.

Winemaker: David Paige

Grapes: 100% Pinot Noir, clones 115, 667, 777, and Pommard.

Vineyard: 92% Wind Ridge Vineyard on Ribbon Ridge (with sandy, marine sediment soil) and 8% Sufi Vineyard (with Laurelwood soil), both in the Chehalem Mountains AVA.

Flavor Profile: A beautifully smooth and rich Pinot, with dense red fruit and inviting notes of dark earth and spice, and savory herbs. The flavors continue to evolve and develop in complexity as the wine opens up, finishing with a touch of cocoa and stony minerality.

Availability: 160 cases produced. There are just a few cases left of this vintage.

Drinking Window: Now or over the next three years or so.

Food Pairing: This Pinot would pair well with grilled lamb or mushroom-based dishes.

2017 Belle Pente Vineyard and Winery, Chardonnay, $25

Winery Info: Belle Pente is a 70-acre hillside vineyard and winery just east of Carlton, Oregon, founded by Brian and Jill O’Donnell in 1994. The name (beautiful slope in French) describes the site and also reflects the inspiration they draw from the wines of Burgundy and Alsace. Brian has a deep understanding of the geology, geography, and soils of the Willamette Valley and farms organically with biodynamic practices.

Winemaker: Brian O’Donnell

Grapes: 100% Chardonnay, Dijon 95, 76, and 96 clones, planted in 1999 and 2000. Aged in mostly older French and Oregon oak.

Vineyard: This vintage is sourced entirely from their estate vineyard in the Yamhill-Carlton AVA, with Willakenzie sedimentary soil over sandstone.

Flavor Profile: Brian says he makes his Chardonnays in a hybrid style, “offering the lush fruit of New World wines combined with the firm acidity of Old World renditions.” This one is fresh and elegant with just a hint of oak. Brian noted that the 2017 vintage leant towards a lighter-bodied, Mâconnais style wine.

Availability: 134 cases produced. There is not a lot left of this vintage.

Drinking Window: As a 2017, this Chard is ready to enjoy now, or relatively soon.

Food Pairing: Perfect for freshwater fish with beurre blanc, escargots with garlic butter sauce, or even charcuterie. Or with cheese gougères or Loire goat cheeses.