# Bow & Arrow Willamette Valley Pinot Noir (2022)

- **Producer:** Bow & Arrow
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Oregon, United States
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** cherry, raspberry, plum, redcurrant, cedar, smoke, mushroom, forest floor, tobacco

## About this wine

Founded in 2010 by Scott Frank in Portland, Oregon, Bow & Arrow is an urban winery crafting wines inspired by the Loire Valley rather than traditional Burgundian models. Frank trained under John Paul at the esteemed Cameron Winery before launching his own project focused on low-intervention winemaking and working-class agricultural spirit. Sourcing fruit from sustainably, organically, and biodynamically farmed vineyards across the Willamette Valley, Bow & Arrow emphasizes refreshing, food-friendly wines that capture the cooler maritime climate of Oregon.

## Interesting facts

- Scott Frank modeled this Oregon Pinot Noir after light Sancerre Rouge rather than Grand Cru Burgundy.
- The wine is vinified inside a subterranean urban winery located in Northeast Portland.
- Fruit is sourced from organic and biodynamic sites including the wind-swept Van Duzer Corridor.

## Food pairing

The bright acidity and supple tannins of this light-to-medium-bodied Pinot Noir make it extraordinarily food-flexible. It cuts through rich fat in oily fish like salmon or poultry like duck without overpowering subtle flavors, while its subtle earthy undertones harmonize effortlessly with wild mushrooms and cured meats.

## Wine making process

The 2022 Willamette Valley Pinot Noir was hand-harvested from several biodynamic and organic vineyards, including Arbre Vert, Johan Vineyard, and Hughes Hollow. Vinification took place in small 1.5 to 3-ton fermenters featuring approximately 15% whole-cluster inclusion and partial carbonic maceration to enhance vibrant fruit aromatics. Following fermentation, the wine aged for 12 months in French oak barriques and 500L puncheons before being bottled with minimal fining and filtration.