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Orogeny Vineyards Pinot Noir Green Valley 2008

Pinot Noir from Russian River, Sonoma County, California
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    Winemaker Notes

    The notably cool 2008 vintage gave our Green Valley Pinot Noir layers of crystalline, red-fruit expression. Cranberry, cherry and rose petal notes fill the bright aromas and then echo on the silky flavors. Hints of Chinese five-spice and mocha develop as the wine expands across the palate. Balanced acidity and supple tannins structure the flavors and carry them through the spicy, fruit-imbued finish. Grilled salmon comes to mind as the perfect foil for this marine-influenced Pinot Noir.

    Critical Acclaim

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    Orogeny Vineyards

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    Orogeny Vineyards, , California
    Orogeny Vineyards
    Pinot Noir, more than any other grape, reflects where it is grown. Orogeny pays tribute to the land with their name. Orogeny is a geological term that comes from Greek oro, "mountain," and -geny, "birth." It refers to the process during which the collisions and separations of the earth's crust form mountains. A series of orogenic episodes in Sonoma County near the Pacific Ocean formed the mountains and streams that created Green Valley, the... View More

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character...

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.