The Four Graces 2008 Willamette Valley Pinot Noir
Previous Vintages:
2003 |
Tasting Notes
( PDF)
2003 Willamette Valley Pinot Noir
The 2003 Willamette Valley Pinot Noir is soft, silky and readily approachable. The aroma profile exhibits hints of wild strawberry, raspberry and red cherry. The mouth feel is lush and inviting, with ripe red berry and black cherry flavors. Exhibiting bright fruit, great viscosity and finely integrated tannins, this wine is ready to drink or may be cellared for future enjoyment.
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Tasting Notes
( PDF)
2004 Willamette Valley Pinot Noir
Our Pinot Noir marks its voluptuous impression immediately, with a sweetness of nougatine and almond tones, red fruit mixed with rose petals and soft oak, a dominance of vanilla. The tannins are integrated and fine, the finish very long. You can enjoy this wine now, but it will continue to evolve, with its prime in 3-5 years.
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Tasting Notes
( PDF)
2005 Willamette Valley Pinot Noir
This Pinot Noir marks its voluptuous impression immediately, rose petals, almond tones and a red fruit mix finishing with soft oak and vanilla tones. The tannins are fine with a long finish. Enjoy this wine now, but it will continue to evolve, with its prime 3 to 5 years.
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Tasting Notes
(378 KB PDF PDF)
2006 Willamette Valley Pinot Noir
This wine is Oregon Pinot Noir at its best. Enticing, vibrant, dark ruby-purple in color, it presents ripe pomegranate and cranberry on the palate, laced by an earthy spiciness. Ageing for over 10 months in French (30% new) has contributed a softness to the mouthfeel without masking the lovely red to black fruit characteristics of premium Dundee Hills Pinot Noirs. The velvet texture, balanced acidity, vibrant freshness, integrated tannins and long, elegant finish are each signatures of this spectacular estate vineyard.
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Tasting Notes
(1.1 MB PDF PDF)
2007 Willamette Valley Pinot Noir
Earthy and elegant, fruit forward with smooth, expressive tannins, this wine bears all the hallmarks of a great New World Burgundy. Reminiscent of wild mushrooms and blackberries, luscious damson and warm red roses, the 2007 Willamette Valley Pinot Noir is vibrant and delicious in its youth yet has the soft, focused tannins to suggest ageing with grace. Over 10 months in French oak has contributed a velvet softness to the mouthfeel without masking the lovely red to black fruit characteristics. The color is a deep, bright ruby with purple rays and the aromas are quintessential Oregon Pinot Noir.
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Reminiscent of blackberries, plums, and violets, the 2008 Willamette Valley Pinot Noir is vibrant and delicious in its youth yet has the soft, focused tannins to suggest ageing with grace. Earthy and elegant, fruit forward with smooth, expressive tannins, this wine bears all the hallmarks of a great New World Burgundy. Over 10 months in French oak has contributed a velvet softness to the mouthfeel without masking the lovely red to black fruit characteristics.
Tasting Notes
(1.84 MB PDF PDF)
Recipe: Truffled Wild Mushroom Spaghetti
Willamette Valley Pinot Noir – Food Pairings
This wonderful combination of bitter greens, spicy sausage, and sweet roasted butternut squash makes a lovely pairing with Four Graces Willamette Valley Pinot.
Truffled Wild Mushroom Spaghetti
- 1 lb fresh spaghetti pasta
- 1 1b assorted fresh wild mushrooms, cleaned and sliced
- 1 large shallot, finely minced
- 1 tbsp unsalted butter + 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage leaves, minced
- 1 tbsp fresh chives, minced
- 1 cup heavy whipping cream
- Sea salt & cracked black pepper
To finish:
- 1/4 cup Italian parsley, chopped
- Shaved parmesan (for garnish)
- White truffle oil (for drizzling)
Bring a large pot of water to the boil. Add salt until it tastes like the sea – (about 1-2 tbsp)
In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
Garnish servings with drops of truffle oil, shaved parmesan, and Italian parsley. Serve with Four Graces Pinot Noir.