6 bottle level         $30 (member price $27) 
100% Pinot Noir   13.8% ABV

A blend of Pommard and Dijon clones of Pinot Noir from Burgundy were sourced from the Willamette and Umpqua Valleys. The grapes were fermented in open top containers. Umpqua Valley is south of Willamette Valley and north of Rogue Valley.  In 1961, Oregon’s first Pinot Noir vines were planted in nearby Hillcrest Vineyard.  It has a warmer climate than that of Willamette Valley.  25% underwent whole-cluster fermentation to provide a little more structure and impart some mellow, spicy notes. The juice was then aged 10 months in 25% new French oak barrels.  Red raspberry, red cherry, vanilla, nutmeg, damp leaves, warm earth

Food Pairing Suggestions:
This richer style, yet graceful, pinot noir is the perfect complement to Moroccan‐spiced grilled lamb chops, chargrilled octopus with oregano, Colorado elk carpaccio topped with capers and garlic vinaigrette, porterhouse with maitre d’ butter and classic French onion soup, Texas-style smoked brisket, grilled sea bass with grilled kale salad topped with Ricotta, grilled chicken and wild mushroom risotto drizzled with truffle oil, flank steak topped with sautéed morels over garlicky smashed potatoes, blacked sea scallops tossed with linguine, olive oil and herbs, and crispy wild boar belly and poached egg flatbread. For an after dinner treat, try a glass of this ripe pinot with Point Reyes Blue, San Andreas or Humboldt Fog.