When we taste Pinot Noir fresh out of the fermenter or from the press, it’s loud and intense. But once the wine is pressed off its skins and settled into oak, the slow part of winemaking begins. A barrel isn’t just somewhere to hold wine while it waits — it’s part of how the wine…
Pinot Noir pours a lighter shade than most red wines, and it feels lighter on the palate too. That comes down to three things: the grape itself, the cool climate it ripens in, and the choices made in the cellar. Here’s how each one works, from the vine to the barrel. Why Pinot Noir is…
Pinot Blanc, Pinot Gris, and Pinot Noir Blanc get mixed up constantly—and it’s easy to see why. Discover how a single grape variety expresses itself through two natural vineyard mutations and one creative decision in the cellar.
Oregon Pinot Noir flatters food rather than fighting it. Discover 9 classic and unexpected pairings from Kramer Vineyards, from Northwest salmon to char siu pork.