# Whole Cluster Pinot Noir (2024)

- **Producer:** Willamette Valley Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Oregon, United States
- **Style:** Classic
- **Alcohol:** 13.7%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** cherry, plum, strawberry, raspberry, banana, cream, forest floor, mushroom

## About this wine

Founded by Jim Bernau in 1983, Willamette Valley Vineyards has grown to become one of Oregon's leading estates, recognized for its pioneering approach to sustainable viticulture. Located in the heart of the Willamette Valley, the winery is dedicated to producing classic Oregon Pinot Noir. The 'Whole Cluster' bottling represents a playful nod to historical winemaking methods, where whole grape clusters were fermented intact before the advent of modern destemming equipment. This wine is sourced from sustainably farmed vineyards across the valley, featuring diverse volcanic and glacial soils that contribute to its unique character.

## Interesting facts

- Founder Jim Bernau pioneered whole cluster fermentation in Oregon by experimenting with sealed, CO2-filled tanks.
- The winery uses raptor rehabilitation, placing owls and hawks in the vineyards, to naturally control pests without chemicals.
- It is officially certified vegan by BeVeg, utilizing no animal-derived fining agents during production.

## Food pairing

This wine's high acidity and low tannin profile make it exceptionally versatile. The bright fruit flavors and refreshing acidity cut through the richness of fatty fish like salmon and pork, while the lack of heavy oak prevents it from clashing with spicy Asian dishes or delicate herbal preparations.

## Wine making process

This wine is crafted using a unique split-method fermentation process designed to maximize fresh fruit expression and structural balance. A portion of the hand-picked whole grape clusters undergoes carbonic maceration in sealed, carbon dioxide-filled stainless steel tanks, initiating intracellular fermentation. The remaining portion undergoes a traditional whole cluster fermentation, blending 30% whole clusters with 70% destemmed fruit, including a seven-day cold soak followed by fermentation with twice-daily pump-overs. The wine is fermented and aged entirely in stainless steel tanks with zero oak contact, preserving its vibrant, fruit-forward profile, and undergoes natural malolactic fermentation to soften the palate.