About This Wine
Steve and Carol Girard shared a passion for Pinot Noir.
So much so that they not only wanted to drink it — they wanted to produce it. But where? The native Californians gave their home state strong consideration, but ultimately decided to look northward, where the cooler climate offered an opportunity to craft Pinot that was beautifully balanced and well structured.
They settled on Oregon’s Willamette Valley, and began their search anew. The valley is home to innumerable microclimates, and Pinot Noir is notoriously “challenging” to grow. The Girards knew that picking the right site ultimately would be their most important decision.
They found what they were looking for in the southern part of the valley, near the village of Monroe. They founded Benton-Lane Winery in 1988, produced their first vintage in 1992, and have been crafting world-class Pinot Noir ever since, the 2009 vintage being another in a long line of delicious success stories.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Estate Vineyard in Willamette Valley of Oregon
- Aromas & Flavors:Bing Cherry, Graham Cracker Pie Crust, Mushroom and Assorted Berries
- Aging Vessels:French Oak Barrels for 9 Months
- When to Drink:Now Through 2015
- Food Pairing SuggestionNorthwest salmon, or a mushroom-topped steak.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe