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By Chuck Hill

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Wines of the Week
Originally Published:  June 3, 2008

Copper River Salmon and Pinot Noir
By Chuck Hill

First column of a Pinot Noir series (see part 2)

It was a stormy first opening for the 2008 Copper River salmon fishery two weeks ago with 40 mph winds buffeting the fleet as they vied for the few fish that began this famous salmon run. The second opening a few days later provided plenty of fish for eager fans of this rich, tasty salmon and the feast is on!  Pinot Noir from the fantastic 2006 vintage is just now hitting store shelves, and it is spectacular - a great pairing for your finest Copper River king or sockeye.

Firesteed
2006 Pinot Noir
Oregon
$17.00

Kudos to owner Howard Rossbach and his winemaking/grape-growing team! This outstanding - and affordable - Pinot Noir offers berry, earth and vanilla on the nose and appealing cherry, berry and toast on the palate.  A reasonably low alcohol content (13.4%) makes this a perfect Pinot for salmon.



Duck Pond Cellars
2006 Pinot Noir
St. Jory Vineyard
$30.00

This tempting single-vineyard Pinot Noir was another favorite with our judges.   "A big wine, complex, ripe flavors" were accurate descriptors as the group took in the richness of this beauty. Bold aromas of black cherry, earth and toasty oak lead to a rich and chewy palate finishing with notes of cocoa and vanilla. For this one, grill your salmon over charcoal to give some added complexity to the fish.

Willamette Valley Vineyards
2006 Pinot Noir
Tualatin Estate Vineyard
$35.00

The hits just keep on coming!  Vinted from the Tualatin Estate Vineyard near Forest Grove, the juicy Pinot offers notes of black cherry, cassis and vanilla with hints of spicy oak.  Ample acidity on the palate assures food compatibility, and the finish is soft and velvety.  Great with C.R. sockeye baked with lemon and tarragon.

Erath Winery
2006 Pinot Noir
Oregon
$19.00

Crafted by veteran Oregon winemaker Gary Horner, this enticing Pinot Noir is sourced from several northern Willamette Vineyards including the Erath Estate. Aromas of black cherry, orange and baking spice lead to a palate of ripe cherry, plum and light anise notes. A clean fruity finish has just enough tannin to pair with rich salmon from the grill.

Rex Hill
2006 Pinot Noir
Willamette Valley
$28.00

This wine is a classic Oregon Pinot Noir from an outstanding vintage. Look for aromas of cherry, strawberry and cassis with intriguing hints of bacon, mineral and spicy oak. The palate is rich and flavorful without being heavy, and pairs superbly with rich Copper River salmon.

Chehalem
2006 Pinot Noir
Corral Creek Vineyard
$44.00

Winemaker Harry Peterson-Nedry claims that the fruit from the 2006 vintage is the best he has ever seen from selected vineyards. His single-vineyard wine from Corral Creek is a blockbuster Pinot Noir with an elegant nose of red fruits, orange blossom, cherry cola, spicy oak and a variety of other appealing olfactory impressions. The palate is ripe with earthy/meaty notes over rich red fruit flavors. Grilled salmon over charcoal will bring out the best in this big wine.


Elk Cove
2006 Pinot Noir
Willamette Valley
$29.00

Tucked away in the foothills of Oregon's Coast Range, Elk Cove is one of the state's pioneer wineries and a great place to visit on your next wine tour. Winemaker Adam Campbell (son of the founding family, Joe and Pat Campbell) crafted this Willamette Valley bottling from select vineyard sites planted to Dijon and Pommard clone Pinot. The nose is of strawberry, light cherry and earthy spice with notes of leather and vanilla. The palate is generous in flavor, superb in structure and a great complement to the flavors of Copper River salmon.

Firesteed
2007 Pinot Noir Rosé
Oregon
$14.00

For those of you who aren't up to rich and ripe Pinot Noir with your expensive fish preparations, Firesteed offers you a delightful alternative in their inaugural Pinot Noir Rosé. From the beautiful pink hue, to the nose of strawberries and ripe citrus, to the crisp and flavorful cherry/berry palate, this wine is a winner for both sipping with light hors d'oeuvres or pairing with your full meal of salmon, spring asparagus and roasted garlic mashed potatoes.

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