About This Wine
Cloudline Cellars represents a first for the Dreyfus Ashby company: its own wine.
“Given our long history developing Domaine Drouhin and other fine wines, it’s probably not surprising that we would choose Oregon’s Willamette Valley as the home for this exciting project,” a company spokesperson says. “Our goal is very specific: to create the best, most delicious and consistent value in Oregon Pinot Noir today.”
The company has access to top sources, growers and vintners who understand and support the mission. Dreyfus Ashby also enlisted the expertise of Veronique Drouhin-Boss, who graciously agreed to be the “reference palate” for the Cloudline brand. In practical terms, she makes sure the quality never wavers.
In 2009, accumulated heat and a late September heat spike made for wines with a slightly more forward character, but still in great balance — all in all, a very successful year for Oregon Pinot Noir in general, and Cloudline Pinot in particular.
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:Select Oregon Vineyards
- Aromas & Flavors:Bright Strawberry, Earth, Assorted Black Fruits, Raspberry and Spice
- Aging Vessels:Assorted Oak Barrels
- When to Drink:Now Through 2015
- Food Pairing Suggestionham, lamb, or pork dishes.
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 RecipePork 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
Smoked 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