WINE INFORMATION:

Laurent Montalieu and Danielle Andrus Montalieu, both veterans of the Oregon wine industry, bought an 80-acre estate to commemorate their marriage in 2000. They launched Soléna by bottling their first vintage of Domaine Danielle Laurent Pinot Noir in 2002. They explored winemaking with varieties in neighboring AVAs while their young vineyard in the Yamhill-Carlton AVA matured. In 2007 they added another vineyard to their estate holdings, the now famous Hyland Vineyard in the McMinnville AVA. The estate’s name combines French soleil with Spanish luna, the sun and the moon, and is the name of their daughter. Their focus is on Chardonnay and Pinot Noir, though they also make Pinot Gris, Merlot, Zinfandel, Cabernet, Syrah, and Late Harvest Riesling.

2019 vintage marks the return of a cool vintage for the Willamette Valley. A relatively mild winter at the end of 2018 was followed by a cold and wet start to 2019. After the cool winter rains relaxed, there was an early spring with warmer than average temperatures and several long days of sunshine. For the majority of the growing season, there were near-perfect conditions. Long and warm, but not hot, early summer days gave way to cool evenings that allowed the vines to relax. However, the vintage will be remembered for the early rains in September and rapid cool down into October which challenged harvesting decisions.

TASTING NOTES

Aromas of white pear, honey, and green apples are evident in the glass. This white is medium-plus bodied, unctuous and creamy with flavors of stone fruits (peach and apricots) as well as notes of tropical fruits (passion fruit and lychee) mixed with vanilla and citrus peel.

FOOD PAIRING

Try this with a coconut-milk-based curry. A classic Oregon pairing with plank-smoked salmon works well, as does a simple sautéed rainbow trout. Simple pastas, fowl, crab, and shellfish accompanied by mildly rich sauces, reductions of pan juices, or light doses of fresh herbs are good partners. This wine will also pair well with the range of flavors at your Thanksgiving table, especially with potato gratin, mashed potatoes, and rich casseroles.

Cheese, Cream Sauce Pasta, Dessert (fruit), East Asian (Chinese/Japanese/Korean), Fish (white), Fondue, Hors d'oeuvres, Indian Food, Just for Cocktailing, Lobster & Crab, Perfect Aperitif , Spicy Food, Sushi, Thai or Vietnamese