FROM THE WIRES...
When it comes to Pinot Noir, the destination is equally as important as the journey. That is because this variety offers a distinct expression of place. On National Pinot Noir Day, we encourage you to invite your readers to celebrate this seminal grape by taking a taste-driven trip with a sampling of Siduri’s collection of Pinot Noirs, crafted from some of the most iconic, cool climate, Pinot Noir-producing regions along the West Coast.
Willamette Valley: The most widely planted variety in the state, Pinot Noir has long been considered one of Oregon's premier grapes. The cool climate, variety of soils, and dynamic landscape of Oregon, particularly in the Willamette Valley, seem tailormade for Pinot Noir, especially Siduri’s 2019 Willamette Valley Pinot Noir ($35). Sourced from six vineyards in three distinctive appellations within the Willamette Valley, the 2019 Willamette Valley Pinot Noir is flavorful, rich, and zippy. The wine opens with cranberry and persimmons and offers savory notes of bay leaf and black pepper. The palate offers boysenberry, black cherry, and baking spices mixed with firm tannins, creating a long finish with juicy acidity.
Anderson Valley: Siduri’s first ever wine produced back in 1994 was from a vineyard in Anderson Valley. Over two decades later, Siduri continues to source beautiful Pinot Noir from this cool-climate region. The 2020 Anderson Valley Pinot Noir ($40) comes from three of Siduri winemaker Matt Revelette’s favorite vineyards in Anderson Valley. The dark, concentrated fruit was cold soaked for four days and aged for 15 months in 35% new French oak. This wine has aromas of warm oak spices such as nutmeg and cinnamon, followed by pomegranate, black plum, fresh boysenberry, Portobello mushroom, chestnut, sage, chamomile and forest floor.
Santa Barbara: The proximity of vineyards in Santa Barbara to the Pacific Ocean produces wines with crisp acidity and beautiful aromatics. Siduri’s 2018 Santa Barbara County Pinot Noir ($30) comes primarily from vineyards in the Sta. Rita Hills. Using a mix of whole cluster and destemmed grapes from these vineyards, they were blended in barrel until just the right mix was created. The result is upfront aromas of dried cranberry, Black Mission Fig, Chinese Five Spice and black plum, along with eucalyptus, white pepper, cumin and nutmeg. The flavors include fresh raspberry, black plum and blueberry followed by a smooth, broad texture with medium acidity.