Full Review

Carlton Cellars

Carlton Cellars
2015 Seven Devils, Pinot Noir, Willamette Valley

Pair this wine with:
Beef Cheese Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 14.1% RS: <1%
Sustainable Farming
90 Points
Gold Medal
Exceptional
$25

Carlton Cellars
2015 Seven Devils, Pinot Noir, Willamette Valley

Pair this wine with:
Beef Cheese Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 14.1% RS: <1%
Light garnet color. Fresh, fruity aromas and flavors of fresh juicy blueberries, artisan root beer, herbal tea, and french silk pie with a satiny, vibrant, fruity light-to-medium body and a smooth, appealing, medium-length finish with suggestions of mango and green peppercorn with silky tannins and a suggestion of oak flavor. A lovely terroir-driven pinot from Willamette.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity & Juicy & Smooth
Aroma Aroma: fresh juicy blueberries, artisan root beer, herbal tea, and French silk pie
Taste Flavor: Same as aromas with suggestions of mango and green peppercorn
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Tea Smoked Duck, Meat Loaf, Lasagna
Bottom Line Bottom Line: A lovely terroir-driven pinot from Willamette.

The Producer

Carlton Cellars

The Producer
PO Box 974
Carlton, OR 97111
USA
1 503-852-7888

Pinot Noir

Wine Glass Burgundy.jpg
Serve in a Burgundy Wine Glass
Pinot Noir is one of the world’s most fascinating red varieties. While many red grapes produces wines of power and youthful intensity, a wine made from Pinot Noir is often more refined with higher acidity and lower levels of tannins. The spiritual home for Pinot Noir is Burgundy, where it is produced in many styles, from very light to examples that can age for two to three decades.

Pinot Noirs tend to have aromas and flavors red cherry fruit, while some offer notes of wild strawberry, plum or even floral notes such as carnation and red roses. As tannins in Pinot Noir are not as pronounced as in a grape such as Cabernet Sauvignon or Nebbiolo, most Pinot Noirs can be enjoyed upon release, which is usually two to three years after the vintage.

Burgundy works extremely well for Pinot Noir, as it is a cool climate; a warm or hot climate would not bring out the perfumes of the variety. Thus growers in several countries have planted Pinot Noir in their coolest regions, looking to emulate Burgundy. These include the Willamette Valley in Oregon; Russian River Valley, Santa Lucia Highlands and Sta. Rita Hills in California (among others); Central Otago in New Zealand; Casablanca and San Antonio Valleys in Chile and the Rheinhessen, Pfalz and Baden in Germany (where the grape is known as Spatburgunder). The concept of terroir – a wine is the producet of its specific environment – is most often associated with Pinot Noir.

Pinot Noirs tend to pair well with poultry (duck a l’orange is a classic match), game birds and even certain types of seafoods (as tannins are low), such as salmon, tuna and halibut.