2017 Paul O'Brien - Pinot Noir Umpqua Valley

While Oregon's Willamette Valley gets the lion's share of Pinot press, the Umpqua Valley in Southern Oregon is producing some of the state's most compelling, texturally complex gems. Founded by winemakers Dyson Paul DeMara and Scott O’Brien Kelley, Paul O'Brien specializes in old-world soul met with new-world precision. For this 2017 vintage, they utilized partial whole-cluster fermentation in open-top concrete vats before aging in classic French oak. The result is a beautifully complex Pinot Noir that has aged gracefully and is sitting right in its sweet spot.

Tasting Profile

• Aroma: Expressive and wonderfully complex. A beautiful core of dried strawberry, bright rhubarb, and sour cherry mixes with an inviting herbal and savory character—think black tea, wild thyme, and a hint of forest floor—courtesy of the 28% whole-cluster fermentation. A subtle touch of dark chocolate and warming spice notes linger in the background.

• Palate: Medium-bodied, crunchy, and energetic. Unlike its cooler northern cousins, this Southern Oregon Pinot offers a broader, fleshier weight on the mid-palate, showing off generous flavors of tart cranberry and juicy red plum. A striking streak of natural, citrusy acidity keeps the entire profile incredibly vibrant and fresh.

• Finish: Deft and persistent. The tannins have softened into a fine-grained, velvety texture that coats the mouth, fading out cleanly with a pleasant herbal lift, a dash of white pepper, and lingering red fruit.

Wine Specifications

Serving Tip: No decanter required for this elegant red, but it does benefit from being served at a proper cellar temperature (around 55–60°F). If it's room temperature, pop it in the fridge for 15 minutes before opening to let the bright red fruit and spice notes really shine.

Best Food Pairings

This Pinot’s energetic acidity and savory, herbal undertones make it a phenomenal food partner, easily bridging the gap between fish, poultry, and lighter meats:

• Cedar-planked or pan-seared wild salmon.

• Garlic and herb-roasted chicken or turkey breast.

• Wild mushroom pasta or an earthy mushroom risotto.

• Roasted duck breast with a tart cherry reduction.