Pinot Noir Clonal Tasting with Jim Bernau from Willamette Valley Vineyards

Wine is a sensual pleasure. Its real value is when it splashes into the glass. It is not in the category of a Degas painting. The point is not for people to go to their cellar and stroke their bottles.

SERENA SUTCLIFFE

You are not seeing double here, your eyes are reading this correctly, we have two events the same evening!!  I don't know how it happened but it did and we have reservations for both events so we are going to do both- but you have to pick just one because they are at the same time in different locations.

Cafe Maxx was one of the first restaurants in the state of Florida to carry Krupp Brothers wines and we have hosted several dinners through the years with the Krupp boys so it is only appropriate that we host this event at Cafe Maxx the details about this dinner are listed on this e-mail after the info about The Willamette Valley Vineyards event here at the Wine Watch- also on Thursday April 26th. 

The Willamette Valley Vineyards Pinot Noir Clonal tasting will be one of the most educational tastings that we will be doing this year on the Pinot Noir varietal. Join us as we study the differences that clones make in the world of Oregon Pinot Noir with one of Oregon's industry leaders, Jim Bernau founder of Willamette Valley Vineyards. Jim will present the wines below and of course we have Wine Watch Catering's Toni Lampasone preparing a few small courses to accompany the wines below, this is a sit down event and is limited to 15 tasters.  The price for this tasting is $45 + Tax for reservations call 954-523-9463.

Pinot Noir Clonal Tasting with Jim Bernau from Willamette Valley Vineyards
Thursday, April 26, 2012
7:00 PM

Clones of Willamette Valley Vineyards to be tasted:

2008 Pinot Noir Pommard Clone

Dick Erath and Charles Coury brought the Pommard clone UCD to Oregon by. It has a flavor profile that is complimentary to the Wädenswil clone and they are often blended together for this reason.

The Cuttings that Coury sold from his nursery that were supposedly Pommard eventually became known as the Coury clone as they were later found to be different from the Pommard clone.   They probably represent one or more suitcase selections brought into the US by Coury from Alsace, but are not a true Pommard clone.

2008 Pinot Noir Clone 667

2008 Pinot Noir Clone 777

In the 1980s one of the developers of clones in Burgundy and regional director of the Office National Interprofessional des Vins (ONIVINS), Dr. Raymond Bernard, in Dijon, France, became sympathetic to Oregon’s cause.

Dr. Bernard spent time with David Lett in 1964 and in 1984, he sent Pinot Noir clones 113, 114, 115, and in 1988, 667 and 777.  The lab techs at Oregon State University nicknamed the imported cuttings “Dijon clones” after the return address on the shipping box.  The name has become part of viticulture lingo and widely accepted.  These clones, today known as the “Dijon” clones, are descended from individual plants that grow in vineyards belonging to Jean-Marie Ponsot of Morey-St.-Denis.

2008 Pinot Noir Wadenswil Clone

The Wadenswil is most widely planted Pinot Noir clone in Oregon.  David Lett brought a carload of the Wädenswil clone (UCD 1A ) cuttings from University California Davis to Oregon in 1965. With time, this clone has proven its metal in Oregon. Lett’s 1975 Eyrie Vineyards South Block Reserve Pinot Noir was vinified solely from UCD 1A and won international acclaim.

2008 Willamette Valley Vineyards Pinot Noir South Block

Opening earthy aromas of smoke and mushroom are complemented by lighter notes of fresh melon, almond, citrus and red cherry. The sip has a sweet entry of raspberry and blackberry leading into flavors of tangy cherry and dark plum, with hints of spice and molasses. The medium bodied mouthfeel is smooth and lively with nicely balanced acidity and light, round tannins. The finish is complex with flavors of honeydew and black currant layered over silky tannins and a lingering sweetness.

Menu

Asian “Banh Mi” Pork & Shrimp Sliders/ Kimchee Slaw/Chili Mayo

Pepper Seared Wild Alaskan Salmon Cake /Violet Herb Mustard

Wild mushroom & Mascarpone Flat Bread/Fresh Basil Garnish

The price for this tasting is $45 + Tax for reservations call 954-523-9463.

Willamette Valley Vineyards Wines Available:

Willamette Valley Vineyards Gris 2009
Price: $19.25       Sale $16.94          Case $197

Willamette Valley Vineyards Pinot Gris 2009 (375ml)
Price: $10.25       Sale $9.02                            Case $105

This wine opens with bright, clean aromas of pear and green apple. The sip is round and creamy, with a good acid balance that highlights flavors of key lime and lemongrass, with tart notes of kumquat balanced by just a hint of sweetness. The bright, strong finish invites another sip. The small addition of Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to this classic Oregon style. The barrel fermented portions of the Pinot Gris add a kiss of toast and richness. Drink now - 2012.

Willamette Valley Vineyards Riesling 2008
Price: $15.75       Sale $13.86          Case $161

This wine opens with vanilla custard on the nose, accented by notes of peach and honeysuckle with just a hint of tropical fruits. Lemon and lime lead on the palate, complemented by a surprising thai basil flavor and underlying tropical notes. The well developed structure has a steely acidity with a slight sweetness that rounds out to a soft finish.

Willamette Valley Vineyards Pinot Noir Whole Cluster 2010
Price: $23.75       Sale $20.90          Case $243

The 2010 Whole Cluster Pinot Noir is a refreshing as liquid fruit salad in a glass. This wine opens with lively red fruit aromas complimented by hints of anise, violets and a slight earthiness. Flavors mirror aromas, leading with a backbone of cherry, followed by sweet-tart strawberry and cranberry flavors with notes of vanilla and spice. Plush, fruity tannins and lively, balanced acidity lead to a crisp, lip-smacking finish. Meant to drink young. Enjoy now through 2013.

Willamette Valley Vineyards Pinot Noir 2009 (375ml)    
Price: $15.75       Sale $13.86          Case $161

Willamette Valley Vineyards Pinot Noir 2009  2010
Price: $33.75       Sale $29.70          Case $345

The nose opens with bright aromas of cherry and raspberry backed by a hint of leather. Floral notes are complimented by tones of dried orange peel. The entry opens with rich flavors of brown sugar and sweet fruit cake with a touch of spice and clove. The medium bodied mouthfeel features chewy tannins and nicely balanced acidity, leading to elements of juicy red fruits on the finish.

Willamette Valley Vineyards Pinot Noir Estate 2008
Price: $47.25       Sale $41.58          Case $482

Winemaker Don Crank says: ""We selected from our best lots of our sustainably grown vineyard blocks to arrive at a wine with exceptional physiological ripeness and excellent fruit and acid balance. Overall the best Estate we've made in a decade."

Aromas of cherry, pie spice, grapefruit, nuts and plum, with just a hint of brown sugar sweetness. A sweet entry with flavors of tart red cherry, black pepper, orange peel, raspberry, oak and dark chocolate. A lively, spicy sip with mouth filling body, lively acid and balanced, round tannins. The finish is long, juicy, and just a little spicy.

Tualatin Muscat Sparkling 2010
Price: $21.50       Sale $18.92          Case $220

This wine's refreshingly tangy acidity is balanced with sweet, explosive aromas of ripe peach, citrus, a hint of nutmeg and flavors of rich peach cobbler. This near perfect balance of fruit and fresh acidity with a slight effervescence balances the sweetness and cleanses the palate. The semi-sparkling bubbles also contribute to a stimulating mouth feel. The finish is lively, clean and fresh, inviting another sip. Drink now through 2012.

A bit about Willamette Valley Vineyards:

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand watered the vines with thousands of feet of hose.

Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream--a world class winery in the Willamette Valley—and make cool-climate varietals, especially Pinot Noir, in sufficient quantities to be served and sold in the best restaurants and bottle shops in the world.

A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine.

Our approach is to grow, by hand, the highest quality fruit using careful canopy management, and to achieve wines that are truly expressive of the varietal and the place where they are grown. Since we ferment and barrel each vineyard lot separately (sometimes as small as two barrels) we can save the best barrels for single vineyard bottlings and Signature Cuvée.

Our stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and winemaking staff.

The winery and underground cellar are carved into the top of an ancient volcanic flow, the soil red from its oxidized iron content and well-drained. This unique terroir is similar to the red clay soil found in the Grand Cru Pinot Noir vineyards of Romaneé-st-Vivant in Burgundy, where the "soil gives France's most perfumed, satiny, expensive wine" (Hugh Johnson, World Atlas of Wine).