Boedecker Williamette Pinot Noir 2017

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Tasting Notes


Husband-and-wife team Stewart and Athena Boedecker spent two years in Europe making wine, then returned home to their native Oregon. They spent five years at Carlton Winemakers’ Studio, honing their winemaking skills, and created Boedecker Cellars in 2003. The winery is located in the heart of industrial northwest Portland, a stone’s throw from downtown and 40 minutes from the (largely organic) vineyards that provide their fruit. While they consider themselves Pinot Noir specialists, with several bottlings, they also work with Pinot Gris, Pinot Blanc, and Chardonnay. Every part of the winemaking process is done manually—harvesting, sorting, punching down, and racking. The winemaking takes a minimal intervention approach, fermenting with the natural yeasts native to each plot to let the unique terroir shine. The Pinot Noirs age for a year and a half in barrel and six months to a year in bottle.

2016 was the best in a string of very good vintages, and one for the record books. It was the earliest harvest in the last 40 years, with immaculate fruit and close to normal yields. Spring was very warm, leading to a budbreak that was one to four weeks early. The heat spell at bloom condensed the flowering period, resulting in smaller fruit set for most vineyards. Summer was moderate, with no serious heat spikes and cooler periods to slow ripening. Fruit was fully ripe but not overripe, with good acidity and concentration.


Aromas are full, dominated by black berry and cherry fruit with just a touch of mulberry and chocolate. The palate offers beautiful acidity, with both red and black fruits. Tannins are delightful and slightly firm, accompanied by balanced acidity. There’s a touch of minerality, but no rose or earthy notes. Medium bodied with a longer finish. This wine can age for a decade.


A classic partner for salmon, wild or farmed, grilled, broiled, or pan-roasted. Tuna and swordfish are also good candidates. Chicken and duck would be good partners, too. Mushrooms and mushroom-based sauces work well. Camembert, Brie, aged goat cheese, and Gruyère are good cheese choices. If you’re feeling adventurous, consider adding cumin, coriander, cinnamon, and/or ginger to your dish.


Food Pairing Suggestions

Charcuterie, Duck, Fish-full flavored (salmon/tuna), Ham, Lamb, Mushrooms, Roasted Root Vegetables

Washington , Willamette Valley
Grape Varietal:
Pinot Noir
$24.00 each