In the spirit of full disclosure, I have to preface this post by admitting that I am a big fan of Oregon Pinot Noir.
I love the big fruit flavors, the diversity of microclimates and soils, and the passion these winemakers bring to crafting wines from this challenging grape. So when I opened a bottle of 2001 Cameron Willamette Valley Pinot Noir the other night I did expect that I would like this wine. What I did not expect was how well it had aged.
Close to ten years in the bottle, I did see a clear lip when I poured the wine into a glass along with a slight brick tinge to the bright art glass color I was used to seeing in these pinots. But on the nose there was no hint of a wine in decline. I inhaled raspberry, cherry licorice, clove, sweet tobacco, and new oak.
On the palate I picked up the plum brandy flavor that I associate with some age, followed by bramble and mineral and a refreshing sparkling acid on the tongue.
This pinot finished long with a mild but lingering cherry pastille flavor. Yum, just the ticket for a cold, blustery night.
If you have a bottle of this wine in your cellar, I would recommend you liberate it— perhaps when there’s a turkey roasting or when you need just a little something…for medicinal purposes.
