Willamette valley is one of the most exciting spots for pinot noir in the US right now. The cool climate and unique terroir gives vibrantly fruited and deeply complex results. Pinot is known as being the supreme expressor of place, too, so if you’re looking to US wine because you want to explore new flavours, this is your best bet. It’s got everything you want in a pinot, but speaks with a completely different accent. It’s a slick package through and through, making for stylish, thoughtful gifts. It’s guaranteed to set you apart from the crowd at the dinner table too, and looks bloody good next to the endless bottles of Aussie shiraz that everyone else bought.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
The 2017 Avni Pinot Noir reflects the greater impact of our own Lingua Franca Estate fruit in the wine. The resulting aromas are beautiful expressions of rose petal, wet stone, black plum, red cherry, and savory elements. It has a remarkably delicate tannin structure, but is also layered with seductive fruit. It is vibrant and fresh.
The majority of the fruit for this vintage comes from Lingua Franca Estate, from various blocks of Dijon Clones and Pommard. The remainder is comprised of fruit from selected vineyards in the Eola-Amity Hills near to us that have similar terroirs and flavors.
This year the Avni Pinot Noir is fermented with around 25% whole cluster fruit. The grapes are fed bin by bin, not pumped, into small format stainless steel fermenting tanks of between 2 to 5 tons capacity. Fermentation begins with gentle pump overs and may include one or two punch downs toward the end of the cuvasion. Pigeage is done traditionally by foot. After fermentation, the wines age in a combination of 22% new and 80% old French oak barriques for 12 months and four in tank prior to bottling.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.