2018 Cooper Mountain Vineyards Pinot noir
Empty bottle weight: 22.5 ounces / 640 grams
3900 cases produced
Native yeast, organic, biodynamic
Cooper Mountain Vineyards was started in the late 1970s by Bob and Corinne Gross. Now daughter Barbara, who grew up in the vineyard, also works for the family business. Decades later, the family owns five vineyards in the Willamette Valley, all farmed using biodynamic and organic techniques.
The Pinot noir grapes in this wine were grown in three of the five family vineyards, fruit from vines planted between 1978-1999. The vineyards range in elevation from 300-500 feet, located in different areas of the Willamette Valley, all with different soil types. After harvest, winemaker Gilles de Domingo aged the wine for 10 months in oak before bottling and release.
Savory aromas of mushrooms, black pepper, and fresh rosemary blended pleasantly with fruity notes of black cherries, wild strawberries, and black plums. With some air, I also smelled chocolate mocha and cola! I do believe this wine’s bouquet really did reflect the unique way in which the grapes were farmed as the aromas were quite different than most Pinots from the Willamette Valley.
As I swirled this wine in my mouth, I tasted both red and black fruit flavors, including; wild strawberries, black plums and cherries, as well as black and red raspberries. Prickly tannins teased my tastebuds, giving me “cat tongue” while rosemary and cocoa powder then combined into a long, cinnamon-flavored finish.
Food pairing suggestions:
Thai chicken salad, garlic and herb-roasted pork tenderloin, roasted beet, mushrooms, and spinach sandwiches.
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