Willamette Valley, 2013
An earthy Oregon Pinot with cranberry, cherry, red apple, and firm tannins.
Pairs perfectly with:
Many meats or dry, firm cheeses, such as Asiago, Dry Jack, or Manchego.
Mark West's First
Willamette Valley Region
- Named for the grand river flowing through the valley, from Portland to Eugene
- It’s Oregon’s largest AVA with over 300 wineries (150 miles long and 60 miles wide)*
- Willamette Valley is synonymous with Pinot Noir, because of its ideal growing conditions
* Willamette Valley Winegrowers Association, 2014
What This Territory Brings
More delicate Pinot Noirs, that are lighter in color and showcase bright red berry fruit. Wet winters followed by dry summers result in a large diurnal temperature range, encouraging grapes to develop complex aromas while retaining their acidity.