By Brian Mitchell
Ok, Pinot Noir Blanc? "Noir", "Blanc" - That doesn't sound right, does it?
But it is right and tastes great. This small producer from the Willamette Valley in Oregon, makes a small (75 cases) of this interesting and delicious wine. They grow Pinot Noir (red grapes) and then once harvested do a gentle pressing of the juice and keep it separate from the skins so there is no coloration. It then sees a good amount of barrel time (14 months) to add depth and richness. This wine is quite elegant and balanced and has a dry style to it. Flavors of nuts (such as hazel and raw almonds) combine with a lovely floral/fruit component that is complex with some citrus notes and even a bit of tropical.
I had this served yesterday at lunch alongside some rustic pate and a plate of sauteed wild mushroom and pistachios and wilted greens. Was a great pairing as the acids from the wine were enough to cut the pate, and there is enough concentration of flavor to match greens and the mushrooms.
An almost unique wine, it is a real treat if you can find it. About $40 on the winery website.