Foris Pinot Noir 2017

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Tasting Notes

Sour cherry, bark, rose petals, red plum, and minty aromas. Quite flavorful in the palate, smooth and round, with tart cherry, rhubarb, orange zest, and pepper notes, young tannins, and moderate acidity. It was bottled under screw cap and becomes broader and better integrated with about a half hour of air. It is medium in body and length.


The Illinois Valley is an alpine valley nestled in the Siskiyou Mountains in the far southwest of Oregon, part of the Rogue Valley appellation.  Here Ted Gerber and his wife Meri planted their first Pinot Noir in 1974, making them pioneers in the use of this grape in Oregon.  When Oregon released three Dijon clones from Burgundy, also a cool-climate area, rather than California varieties grown for disease resistance rather than wine quality, they got 25 plants of each. They propagated them in their greenhouse, and turned 225 plants into ten acres of vines the following spring. Their production of quality Pinot Noir and Chardonnay was years ahead of other growers. In 1991 and ’92, they began selling prunings to California grafter, a reversal of the usual direction of innovation. Many of the most famous Pinot vineyards in California and Oregon trace their parentage to Ted’s original flagship Maple Ranch Vineyard.  Ted and Meri had started making wine in 1986; she died in the mid-‘90s later after a lengthy illness, and Ted remarried in 2003.  Today his extended family continues growing grapes and making wines, producing Gewürztraminer, Pinot Gris, Pinot Blanc, Pinot Noir, as well as other wines, both dry and sweet.


The 2017 vintage in this part of Oregon broke a string of four warm years. The winter was the snowiest recorded in the last 25 year; bud break and flowering were several weeks late. Summer was warm, and autumn was mild and cool. Harvest began in late September, ending on Oct. 17. The fruit retained acidity while achieving gentle ripeness; the wine looks to the style of a decade ago. Fruit came from two estate vineyards, hand-harvested at nighttime temperatures. Grapes were destemmed and fermented as whole berries (not crushed) in small (three-quarter ton) open-top bins over 10-14 days with gentle punch downs. The wine was racked to French oak barrels for malolactic fermentation and 10 months’ aging. 6618 cases were bottled.

Food Pairing Suggestions

Brunch Foods, Charcuterie, Cheese, Chicken/Turkey, Duck, Fish-full flavored (salmon/tuna), Ham, Hors d'oeuvres, Perfect Aperitif Wine, Pork, Roasted Root Vegetables, Vegetables

Usa, Oregon , Rogue Valley
Grape Varietal:
Pinot Noir
$19.50 each
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