Full Review

Monte Ferro

Monte Ferro
2014 Dion Vineyard, Pinot Noir, Chehalem Mountains

Pair this wine with:
Beef Cheese Pasta Pork

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.5% RS: <1%
85 Points
Silver Medal
Highly Recommended
$24.99

Monte Ferro
2014 Dion Vineyard, Pinot Noir, Chehalem Mountains

Pair this wine with:
Beef Cheese Pasta Pork

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.5% RS: <1%
Light garnet color. Aromas of hardware store, epoxied cedar, tomato leaf, juniper, anise, and fruitcake with a silky, crisp, dry-yet-fruity light body and an effortless, easy kalamata olive, orange zest, caramel, and pomegranate molasses finish with moderate oak flavor. A distinctive wine that won’t be mistaken.

Tasting Info

Wine Glass Style: Fruity & Oaky
Aroma Aroma: hardware store, epoxied cedar, tomato leaf, juniper, anise, and fruitcake
Taste Flavor: kalamata olive, orange zest, caramel, and pomegranate molasses
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now with food
Recipes Pairing: Roast Pork Tenderloin, Meat Loaf, Lasagna
Bottom Line Bottom Line: A distinctive wine that won't be mistaken.

The Importer or Retailer

Monte Ferro Winery

The Importer or  Retailer
2240 Prestwick Road
Lake Oswego, OR 97034
USA
1 503-803-9180

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.