Background: Winemaker Mark Vlossak developed his appreciation for wine and food from an early age: his father was a wine educator and importer and his mother trained under a master chef and prepared meals to pair with the wines they were serving.          

Mark founded St. Innocent in 1988 and soon gained recognition as one of the top winemakers in the state. He is still at the helm today, overseeing both the production of the wines and the vineyard work. His winemaking goal has always been to create wines that display their provenance: the site’s terroir, the character of the vintage, and the personality of the winemaker. He is passionate about crafting his wines to be enjoyed with meals.

Wine details: 100% Pinot Noir, from Freedom Hill Vineyard in the Mount Pisgah AVA, in the foothills of the Coast Range with old sedimentary soil. Sourced from two different blocks, one planted in 2004 (Pommard and Wädenswil clones) and one in 2008 (777 clone). The sites get cooling ocean breezes at night, helping the fruit retain acidity as it ripens. Aged 16 months in French oak barrels, 24% new. 1,117 cases made.

Flavor Profile: Full and smooth, with dark red fruit flavors, spice notes, and a touch of earth, balanced by good acidity and nice ripe tannins.

Recommendation: With its great structure, Mark notes it “is built for richly flavored dishes, like grilled or roasted red meats.” He also suggests pairing it with richly flavored entrees such as New York steak, leg of lamb, chops, or roasted vegetables. Enjoy anytime up to around 2028.

Background: Domaine Divio is one of a number of Oregon wineries with roots in Burgundy. It was founded by fourth generation Burgundian producer Bruno Corneaux, originally from the village of Meloisey in the Hautes Côtes de Beaune. His decision to relocate to Oregon grew from his realization, “If I had stayed in Burgundy to make wine, I would be boarding a train that was already in motion. Here in Oregon’s Willamette Valley, I’m helping lay down the tracks.” Drawn to the spirit of Oregon innovation paired with French tradition, he relocated to the Willamette Valley and sought out the ideal site for his winery, which he found in the Ribbon Ridge AVA, where he planted his first Pinot Noir and Chardonnay in 2014. Since 2017, some of his wines have been sourced from that fruit. In the meantime, thanks to his close relationships with growers throughout the region, he continues to make wines sourced from top vineyards in the Willamette Valley.

Wine details: 100% Pinot Noir, sourced from Dundee and Yamhill fruit. Aged ten months in 25% new oak. 300 cases made.

Flavor Profile: The aim with the Willamette Valley Pinot is to highlight the unique characteristics of the fruit sources, with an emphasis on elegance and complexity. This one has wonderful earthiness and depth, with classic red fruit flavors from the Dundee fruit, perfectly balanced with an inviting mushroomy character from the sedimentary soil of Yamhill.

Recommendation: Enjoy over the next three to five years. It would pair wonderfully with mushroom-based dishes.