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2015 Andrew Rich Volcanic Pinot Noir

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Latest Sale Price

March 19, 2023 - $26



92+ The Wine Advocate

...opening with aromas of red cherry preserves, blackberries, warm cranberry and earthy nuances of soil and leaves with a background of pretty floral perfume. It’s medium-bodied and silky with great concentration of ripe fruits, spice and earthy accents, mouthwatering acidity and grainy tannins, finishing long and layered. Delicious.

92Vinous / IWC

Lively and sharply delineated on the perfumed nose, displaying ripe red berry, potpourri and five-spice powder qualities plus a touch of smokiness. Juicy and subtly sweet, offering vibrant raspberry and bitter cherry flavors that take a sweeter turn with aeration...elegant style...silky, well-knit tannins...persistent, red-fruit-driven finish.

91Wine Enthusiast

The wine must speak for itself, and it does so quite well, with dense textured seams of black cherry, Kahlua and granite.


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.


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.