2012 Oregon Pinot Noir
The 2012 Joel Gott Oregon Pinot Noir has aromatics of raspberry, blueberry, tart cherry, and violets with hints of sweet cedar and spice. On the palate, lush fruit flavors lead to soft, velvety tannins on the mid-palate and a well-balanced finish.

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We sourced fruit from Oregon’s Willamette Valley because its ideal growing conditions produce world class Pinot Noirs. The vineyards are flanked by low rolling hills with the Oregon Coast Range to the west and the Cascade Mountains to the east. The cooler climate stresses the vines, creating smaller, more concentrated fruit clusters. Low yields helped to create a more intense, concentrated, complex wine with more flavor, color and tannin. The distinctive minerality in the wine comes from the valley’s volcanic soil and silt. The 2012 growing season experienced low rainfall along with summer heat and above average temperatures allowing the fruit a longer hang time to reach full, optimal maturity.

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Varietal:
100% Pinot Noir
Appellation:
Oregon
Willamette Valley
Barrel:
25% new Burgundy oak
75% 1-3 year old Burgundy oak
Alcohol:
13.9%

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ROAST CHICKEN with BREAD SALAD
Makes 4

1 tablespoon dried currants, soaked in 1 tablespoon warm water and 1 teaspoon apple cider vinegar
2 tablespoons apple cider vinegar, plus more for pickling the shallots
1/2 cup olive oil, plus more for the bread cubes
Half pound bread (levain or other rustic loaf ), crust sliced off and cut into 1″ to 2″ cubes
1 tablespoon toasted, chopped walnuts (note: walnuts take about 5 minutes at 350F to toast)
3 small shallots, thinly sliced & covered in apple cider vinegar
Salt to taste
Pepper to taste
4 cups arugula, little gem and frisee lettuce, washed and chopped or torn into bite size pieces
1 roast chicken, carved

  1. Preheat oven to 450F. Toss bread cubes in just enough olive oil to lightly coat and broil until just browning on the edges. Season with salt and pepper and set aside.
  2. Whisk together 2 tablespoons apple cider vinegar and 1/2 cup olive oil and season with salt and pepper.
  3. Drain the currants and shallots of any excess liquid and toss with bread cubes, walnuts, vinaigrette and lettuce in a large bowl. Season with salt and pepper and place on a platter.
  4. Lay the carved chicken on top of the salad and serve. Reheat in the oven for a few minutes if needed.

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