The classic machine-made New World Pinot Noir of the established glass collection Vinum is focused on New World Wines. It should be part of the basic equipment of every sophisticated wine lover. The shape of the bowl supports peatiness flavor and the taste of plum of these sensual red wines. These glasses have proved to consumers and restaurateurs that the pleasure of consuming wine starts with the glass. All RIEDEL glasses are dishwasher safe.
This is the ideal glass for Northwest winery Pinot Noirs. Available now through Bang-Knudsen and made by Riedel.
ABCs of Oregon Pinot Noir
Oregon's signature wines are heavily influenced by the clones used to make them, the evolution of vineyard architecture and each AVA's unique terroir
By Harvey Steiman For decades these clones alone made beautiful wines, but because cooler, rainier growing seasons can leave them less ripe, Oregon reached out to Burgundy. In 1984, urged by David Adelsheim, Oregon State University acquired a number of Pinot Noir clones from scientist Raymond Bernard, who was propagating specific Pinot Noir and Chardonnay clones in Beaune. These clones ripened earlier and provided a wider palette of flavors and characteristics. By 1989, vine cuttings of the so-called Dijon clones were released from quarantine. For several years Oregon had a monopoly on them; they are now widely planted throughout the New World. Today, Oregon vineyards grow a mix of Pommard, Wädenswil and Dijon clones, known by such three-digit numbers as 113, 114, 115, 667 and 777. Back labels on wine bottles often proudly specify the clonal mix.The evolution of vineyard architecture has also contributed to what’s in the bottles. Early on, vines were widely spaced, about 450 vines per acre, the leaves spreading out and down from the top of each vine. In the 1980s, growers reshaped their vineyards to look more like Burgundy’s. They narrowed the distance between rows and between vines, doubling, tripling or quadrupling the number of vines per acre, based on the idea that each vine could put all its energy into fewer, more flavorful bunches. Growers also trained shoots vertically, opening up the area around the grape bunches and allowing leaves and fruit to capture more sunlight. Now standard practice in Oregon’s (and California’s) best vineyards, these efforts have resulted in better, more consistent fruit quality.
Behind the scenes, Oregon had one more secret weapon: a formula developed at Oregon State University that could accurately predict vineyard yields early in the growing season. “The No. 1 thing that ever happened to Oregon wine quality was crop estimation,” says Rollin Soles, of Argyle, who credits Steve Price for the formula that allowed growers to know how much crop to drop for the quality they wanted. “Without that formula, we were constantly guessing wrong. Sometimes we left too many bunches, and the grapes wouldn’t ripen well. Other times we took off too much and it cost us in lost revenue.”
It’s the combination of all these factors—the terroir, the science and a lot of unglamorous work—that makes Oregon what it is.
