Pinot Noir
Beaux Freres Pinot Noir Ribbon Ridge 2019
Drink now or cellar for up to 15 years. No need to decant before serving.
In 1986 Michael Etzel was on vacation in Oregon when he found a 88-acre pig farm that was for sale on Ribbon Ridge in the Northern Willamette Valley. Along with his “beau-frère” or brother-in-law, the famous wine critic Robert Parker, he decided to buy the property and plant Pinot Noir here. Today it is known as one of Oregon’s leading small producers, making exemplary wines from low-yielding vines that are farmed both organically and biodynamically.
This handsome cuvee is testament to the estate’s switch in recent years from luscious and ripe Pinots to more elegant bottlings with greater polish and finesse. Fruit is sourced from selected vineyards on the estate and vinified using modern winemaking techniques to allow the beauty of the fruit and terroir to take centre stage.
Crushed wild strawberries, red cherries, and hints of tea leaves and baked earth dominate on the nose, while the palate reveals a medium body complemented by smooth tannins and subtle freshness. Intense red fruit flavours linger on the palate, ending in a long finish seasoned with delicate spice and dried herbs. Try pairing with a generous platter of charcuterie, cheeses, or tomato-based pasta dishes.
In 1986 Michael Etzel was on vacation in Oregon when he found a 88-acre pig farm that was for sale on Ribbon Ridge in the Northern Willamette Valley. Along with his “beau-frère” or brother-in-law, the famous wine critic Robert Parker, he decided to buy the property and plant Pinot Noir here. Today it is known as one of Oregon’s leading small producers, making exemplary wines from low-yielding vines that are farmed both organically and biodynamically.
This handsome cuvee is testament to the estate’s switch in recent years from luscious and ripe Pinots to more elegant bottlings with greater polish and finesse. Fruit is sourced from selected vineyards on the estate and vinified using modern winemaking techniques to allow the beauty of the fruit and terroir to take centre stage.
Crushed wild strawberries, red cherries, and hints of tea leaves and baked earth dominate on the nose, while the palate reveals a medium body complemented by smooth tannins and subtle freshness. Intense red fruit flavours linger on the palate, ending in a long finish seasoned with delicate spice and dried herbs. Try pairing with a generous platter of charcuterie, cheeses, or tomato-based pasta dishes.
Description
Drink now or cellar for up to 15 years. No need to decant before serving.
In 1986 Michael Etzel was on vacation in Oregon when he found a 88-acre pig farm that was for sale on Ribbon Ridge in the Northern Willamette Valley. Along with his “beau-frère” or brother-in-law, the famous wine critic Robert Parker, he decided to buy the property and plant Pinot Noir here. Today it is known as one of Oregon’s leading small producers, making exemplary wines from low-yielding vines that are farmed both organically and biodynamically.
This handsome cuvee is testament to the estate’s switch in recent years from luscious and ripe Pinots to more elegant bottlings with greater polish and finesse. Fruit is sourced from selected vineyards on the estate and vinified using modern winemaking techniques to allow the beauty of the fruit and terroir to take centre stage.
Crushed wild strawberries, red cherries, and hints of tea leaves and baked earth dominate on the nose, while the palate reveals a medium body complemented by smooth tannins and subtle freshness. Intense red fruit flavours linger on the palate, ending in a long finish seasoned with delicate spice and dried herbs. Try pairing with a generous platter of charcuterie, cheeses, or tomato-based pasta dishes.
In 1986 Michael Etzel was on vacation in Oregon when he found a 88-acre pig farm that was for sale on Ribbon Ridge in the Northern Willamette Valley. Along with his “beau-frère” or brother-in-law, the famous wine critic Robert Parker, he decided to buy the property and plant Pinot Noir here. Today it is known as one of Oregon’s leading small producers, making exemplary wines from low-yielding vines that are farmed both organically and biodynamically.
This handsome cuvee is testament to the estate’s switch in recent years from luscious and ripe Pinots to more elegant bottlings with greater polish and finesse. Fruit is sourced from selected vineyards on the estate and vinified using modern winemaking techniques to allow the beauty of the fruit and terroir to take centre stage.
Crushed wild strawberries, red cherries, and hints of tea leaves and baked earth dominate on the nose, while the palate reveals a medium body complemented by smooth tannins and subtle freshness. Intense red fruit flavours linger on the palate, ending in a long finish seasoned with delicate spice and dried herbs. Try pairing with a generous platter of charcuterie, cheeses, or tomato-based pasta dishes.
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