The Grape State of Oregon, PT. 2

The more I discover the wines from Oregon, the more impressed I become with the entire wine-growing region. Many of the wineries use sustainable, natural, organic and biodynamic methods for growing and making their wines. There is an emphasis on enriching the soil, protecting the land and wildlife (including salmon), using minimal intervention when making the wines, and a feeling of community among the wineries. Most wineries are still family-owned and operated, and many owners are also the winemakers. Obviously, they are doing something right because in the end there are so many great wines to try from Oregon.

We featured some of the noteworthy Oregon wineries in last month’s issue, and here are some more wineries and wines you should know about.

SOTER VINEYARDS was founded by Tony and Michelle Soter in 1997 at Mineral Springs Ranch. Tony was known for founding the Etude Winery in California, as well as serving as a consultant to such prestigious wineries as Araujo, Shafer, Spottswoode and Dalle Valle. Michelle had spent 20 years in marketing and advertising. Together they started Soter Vineyards, a winery committed to biodynamic farming. In 2013, they reached their goal of converting their 240-acre farm into a certified biodynamic winery.

2017 Soter Vineyards Pinot Noir: A beautiful Pinot Noir with aromas of cinnamon and rose petal, and flavors of raspberry, strawberry and rhubarb. This is a medium-bodied wine with a silky texture and a bright, fresh and long finish.

2018 North Valley Pinot Noir: This is a great value for really good Oregon Pinot Noir. Blueberry and purple fruit fill the palate. The fresh flavors are bounced up with well-matched acid and lightly earthy tannins. Always a winner!

DAY WINES: Brianna Day traveled for eight years exploring the many wine regions around the world. She worked in wineries in Australia, New Zealand, Argentina, and Burgundy. While visiting these wineries, she became interested in making natural wines. In 2012, she purchased a 15-acre vineyard in Willamette Valley and started making her own wines. She has received lots of recognition in a short period of time, including being named a semifinalist for the James Beard Foundation Award of Excellence. Brianna makes classic wines like Chardonnay and Pinot Noir, but she also gets creative with lesser-known varietals such as Muller-Thurgau, Muscat, and Tannat.

Day Wines Deep Blue: This is the first wine I’ve tried from Day Wines. I thoroughly enjoyed it and can’t wait to try some others. Deep Blue is a blend of Pinot Noir from two biodynamic vineyards, as well as two different vintages, 2019 and 2020, it shows lots of dark fruit along with spice and black tea, along with floral and developed fruit notes. Delicious! A portion of the proceeds from the sale of Deep Blue will be donated to the restoration of our oceans.

ROSEROCK DROUHIN OREGON: The Drouhin family started making wines in Burgundy in 1880, spanning five generations of winemaking. In 1975, a French wine competition had an Oregon Pinot Noir score in the top 10 wines of the show. This famous Pinot Noir was from Eyrie Vineyards. This piqued Robert Drouhin’s interest in Oregon wines. He later visited Oregon and, in 1987, Domain Drouhin Oregon was established. Robert sent his son Philippe to manage the vineyards and his daughter Veronique to make the wines. The winery has been making excellent wines. In 2013, the Roserock Vineyard was purchased and is now also making wines of great quality.

2018 Roserock Drouhin Chardonnay: This wine has aromas of bright fresh apple flavors with deep notes of honeycomb, almonds, and spice. The medium-bodied palate is super silky and bursts with mineral-laced fruit, expanding into a long juicy and gently honied finish.

2018 Roserock Drouhin Oregon Pinot Noir: This medium-bodied wine opens to delicate but layered spice, raspberry and rhubarb with uplifted citrus and floral notes. The palate offers a ripe, seamlessly fresh frame with fine fresh fruit layered spice and a long finish. Perfect with well-seasoned grilled lamb.

WILLAMETTE VALLEY VINEYARDS: Native Oregonian Jim Berau purchased this site in 1983 and planted Pinot Noir, Chardonnay, and Pinot Gris. In 1989, he built his winery. Berau emphasizes pure varietal fruit characters with attention to depth, richness, mouthfeel and balance.

2019 Willamette Valley Vineyards Whole Cluster Pinot Noir: This young, bright and delicious wine consistently hits a home run. It’s a perfect light red for picnics or garden parties, featuring effusive plum and cherry fruit lightly touched with milk chocolate. Food pairings: Very versatile, it pairs with sweet and tangy barbecue dishes, sushi, spicy Asian and Indian dishes, wood-fire flatbread, gourmet burgers and salmon. Try slightly chilled.

2019 Willamette Valley Vineyards Pinot Blanc: This is a light-to-medium-bodied wine with a zesty citrus nose, and flavors of green apple, pear and camomile. It has a balanced acidity and energetic finish.

Food pairings: Seafood, pan-seared halibut clams with linguine, salmon, and poultry dishes.

2019 Willamette Valley Vineyards Chardonnay: Aromas of fresh apple with deeper notes of honeycombed almonds and spice. On the palate, this wine is super silky and bursts with mineral-laced fruit. Serve with steamed mussels, shrimp and grits, grilled halibut, salmon cakes, lobster bisque and soft cheeses.

2019 Willamette Valley Vineyards Riesling: This semisweet wine opens with juicy aromas of peach, orange, pineapple, and honeysuckle. It has bright acidity and flavors of green apple, honeydew melon, lychee and nectar. It has a wonderfully persistent finish with balanced sweetness and refreshing crispness. Food pairings: Aperitif, or as an ideal pairing to spicy Asian dishes, seafood, and rich cheeses.

All of these Oregon wines make for great summer drinking. They pair well with a wide variety of foods.

You can serve the reds slightly chilled. Chill in the fridge and remove one hour before serving for a refreshing temperature.

Enjoy!

Please drink responsibly!