2021 Estate Reserve Pinot Noir
Awarded Double Gold and "Best of Pinot Class" at the 2021 Oregon Wine Competition
This wine begins with aromas of red and black cherry, initially subdued, but opens beautifully with air. On the palate, look for baked cherries, with strong but silky tannins on the roof of the mouth and back of the palate. More Willamette Valley than Burgundy, the 2012 displays more fruit and less truffle and forest floor. The alcohol is very well integrated; overall, it shows nice acidity and is deliciously juicy.
Serve with substantial, flavorful food, such as a triple-crème cheese like Delice de Bourgogne, or smoky foods such as mesquite-grilled chicken or grilled lamb chops with rose.
| Varietal | 100% Pinot Noir |
| Varietal Composition | 60% Pommard, 39% Dijon 115, 1% Dijon 777 |
| Appellation | Chehalem Mountains |
| Vineyard | Blakeslee Vineyard |
| Alcohol | 14.10% |
| Volume | 750 ml |
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.
