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2016 Chapter 24 Vineyards Fire and Flood "The Fire" Pinot Noir

Removed from a professional wine storage facility; Purchased at retail

Ends Sunday, 7pm Pacific

RATINGS

94Wine Spectator

Expressive and polished, with a lively and complex core of black raspberry, orange zest and spiced tea flavors that build richness toward refined tannins.

93Vinous / IWC

Powerful, mineral- and spice-accented boysenberry, black raspberry and violet scents show excellent clarity and pick up a hint of cola with aeration. Sappy and penetrating on the palate, offering juicy red and blue fruit flavors that deepen steadily and take on a smoky aspect on the back half. Unfolds slowly on a very long, gently tannic finish that echoes the floral and spice notes.

90Wine Enthusiast

...burst of strawberry and blackberry introduces a flavorful wine with a broad streak of cola. The leesy texture and underlying minerality add interest to the finish, which leaves a touch of lemon skin lingering on the palate.

REGION

United States, Oregon, Willamette Valley

Willamette Valley AVA was established in 1983, and it is the oldest appellation in Oregon. Oregon’s modern wine industry began in the Willamette Valley in the 1960s when artists, vagabond winemakers, and U.C. Davis oenology graduates looking for new territory started their own, small, off-the-grid wineries. The appellation is the state’s largest, and it extends 175 miles from Columbia River on the Washington/Oregon border to just south of Eugene, near central Oregon. The Willamette River runs through the area, helping to give the appellation a mild year-round climate. There are six smaller sub-appellations within this AVA, but altogether the Willamette Valley has the largest concentration of wineries in Oregon, as well as the majority of the state’s most famous producers. Pinot Noir is king here, followed by Chardonnay, Pinot Gris and Riesling. To most admirers of Oregon Pinot Noir, Willamette Valley offers the most distinctive wine choices in the state.

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.