2014 Willamette Valley Riesling
Using Chehalem Mountain fruit sourced from the Nicholas vineyard, this Riesling is off-dry, with only 1.4% residual sugar. Sweet, subtle floral aromas suggest something between honeysuckle and honey, with undertones of apricot and white peach. The palate is balanced with good acidity and just enough sugar to bring the fruit forward: look for lemon and Granny Smith or Pippin apple and firm, tart peach.
We’d pair this with a roast pork tenderloin stuffed with caramelized apples, a brined pork chop topped with grilled nectarine, vegetable curry with a touch of spicy peach chutney, or choucroute à l’Alsacienne with fresh sauerkraut.
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Robert Brittan left Stags’ Leap Winery in Napa after 16 years as Winemaker and Estate Manager to fulfill his dream of making Pinot Noir and Syrah from unique sites in cooler climates. His winemaking career began in his dorm room at Oregon State University, where he was a physics and philosophy major.
Being both geeky and broke, he soon realized that alcohol was an attractant to co-eds, so he began his career in fermentation sciences in order to get a date. He ultimately completed his education at UC Davis and moved to Napa Valley, where he made wines for Far Niente, Saint Andrews and Stags’ Leap Winery.
With over 40 years of experience growing grapes and making wine, he brings a significant amount of viticultural and winemaking knowledge to Brittan Vineyards. He has always had a passion for Pinot Noir, and hopes that with the fruit from the Brittan estate vineyard in the foothills of the Coastal Range, he can bring a new voice to the McMinnville AVA, and help form the style and definition of Pinot Noir from this recently designated winegrowing region.