COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Pinot Noir
PRODUCER
Willamette Valley Vineyards
REGION
Oregon
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Founded by Jim Bernau in 1983, Willamette Valley Vineyards has grown to become one of Oregon's leading estates, recognized for its pioneering approach to sustainable viticulture. Located in the heart of the Willamette Valley, the winery is dedicated to producing classic Oregon Pinot Noir. The 'Whole Cluster' bottling represents a playful nod to historical winemaking methods, where whole grape clusters were fermented intact before the advent of modern destemming equipment. This wine is sourced from sustainably farmed vineyards across the valley, featuring diverse volcanic and glacial soils that contribute to its unique character.
ALCOHOL
13.7%
AVG. PRICE
€23
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
Founder Jim Bernau pioneered whole cluster fermentation in Oregon by experimenting with sealed, CO2-filled tanks.
Fact 02
The winery uses raptor rehabilitation, placing owls and hawks in the vineyards, to naturally control pests without chemicals.
Fact 03
It is officially certified vegan by BeVeg, utilizing no animal-derived fining agents during production.
FOOD PAIRING
Read more
WINE MAKING PROCESS
This wine is crafted using a unique split-method fermentation process designed to maximize fresh fruit expression and structural balance. A portion of the hand-picked whole grape clusters undergoes carbonic maceration in sealed, carbon dioxide-filled stainless steel tanks, initiating intracellular fermentation. The remaining portion undergoes a traditional whole cluster fermentation, blending 30% whole clusters with 70% destemmed fruit, including a seven-day cold soak followed by fermentation with twice-daily pump-overs. The wine is fermented and aged entirely in stainless steel tanks with zero oak contact, preserving its vibrant, fruit-forward profile, and undergoes natural malolactic fermentation to soften the palate.
