About This Wine
There are worse places for an Air Force deployment than Germany’s Mosel Valley.
That’s where Earl and Pam VanVolkinburg found themselves in the early 1970s. When not on duty, they explored the local vineyards and befriended several of the proprietors, falling in love not only with the wines, but the entire winemaking process.
When they returned to the States, they talked about what it would be like, and what it would take, to grow their own vines. Curiosity led to inspiration, and inspiration led to the couple taking a risk — and that risk became Vitae Springs Vineyard in Oregon’s beautiful Willamette Valley.
“We focus on producing limited amounts of intriguing Riesling and elegant Pinot Noir,” Pam VanVolkinburg tells us — wines very much like those they enjoyed in the Mosel. “Our wines are meant to be paired with good food, friends and family.” The 2010 Vitae Springs Pinot Noir delivers on that vision deliciously.
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:Oregon’s Willamette Valley Growing Region
- Aromas & Flavors:Red Cherry, Blueberry, Savory, Violets, Vanilla, Coconut, Toast and Meat
- When to Drink:Now Through 2015
- Food Pairing Suggestiona steak topped with mushrooms.
14 recipes match for this wine.
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 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
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