Skagit Food Co-op blog:

CV, the wine guy

Sustainable Oregon Wines Rooted in Excellence

For nearly 25 years, Montinore Estate has been making great wine, and making it well. Located in northern Willamette Valley, they farm 210 acres of vineyards, growing seven varieties of grape: Pinot Noir, Pinot Gris, Gewürztraminer, Riesling, Müller-Thurgau, Teroldego, and Lagrein. Their process is rooted in excellence and a strong commitment to stewardship; the family-run winery is both Demeter Certified Biodynamic and Stellar Certified Organic.

What is Biodynamic agriculture?

Biodynamic agriculture is one of the most sustainable forms of agriculture on earth as it creates healthier food for healthier people and a healthier planet. The Biodynamic philosophy and methodology defines the farm as a self-sustaining ecosystem that relies solely on its own resources to achieve health and growth. There are no external or unnatural additions to the ecosystem.

Montinore Estate has been Biodynamic Certified since 2008.

2014 Pinot Noir
Producer: Montinore Estate
Varietal: 100% Pinot Noir
Region: Willamette Valley, Oregon
Price: $16.99

Aged in Hungarian oak barrels, this Pinor Noir is proclaimed as varietally correct. It swirls with complex aromas of cherry, blackberry, and strawberry along with dried fruit and flowers, cedar, and lilac. The palate is bold, with strawberry and cherry notes and the rich flavors of pomegranate and black plums. The hints of bittersweet chocolate and pie spice find balance with its bright acidity and well-structured tannins.

Its robust flavor pairs well with richer foods and cheeses. Think: lamb shanks and savory mushroom flavors or a smoked cheese like gouda.

2015 Pinot Gris
Producer: Montinore Estate
Varietal: 100% Pinot Gris
Region: Willamette Valley
Price: $11.99

This is another lovely wine from a great growing season in the Willamette Valley, making for a crisp, lively white. It tastes of stone and citrus fruits, while tropical notes linger on the palate to finish. This Pinot Gris was made for food as it compliments a plethora of dishes from light salads to blackened chicken breasts.

By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.