Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 323,116 strong:

Register Today!

Willamette Valley Vineyards Pinot Noir 2014 Wine Review

Willamette Valley Vineyards Pinot Noir 2014

Willamette Valley Vineyards Pinot Noir 2014

Willamette Valley, Oregon, United States

Community Score:91/100

Community Reviews: 2

  Add My Review

Price: $28.00

Drink: 2014-2019

Bottle size: 750 ml

Alcohol: 12.8%

Sweetness: Dry

Wine Type: Red Wine

Winery: Willamette Valley Vineyards

Natalie's Score: 91/100

A racy, exciting Oregonian Pinot Noir with vibrant acidity on the palate for a variety of dishes. Aromas of fresh, ripe cherry and spicy woodland berries. Medium-bodied, silky texture and long finish. The grapes were fermented from whole cluster (uncrushed) grapes for maximum freshness and flavour. Love it! Pair this with grilled fish, suishi and spicy dishes.

Pinot Noir food pairings: rich, bold flavors such as sautéed mushrooms and caramelized onions. Also good with bold cheeses..

This Willamette Valley Vineyards Pinot Noir 2014 was reviewed on October 30, 2015 by Natalie MacLean

  Add New Vintage

Reviews and Ratings

The stylistic vision of this wine is pure
Pinot Noir fruit with a soft juicy mouthfeel,
balanced oak and soft, sweet, ripe tannins.
The methodology includes attention to
detail from vineyard to bottle: picked at
peak ripeness, the fruit is gently destemmed
with approximately 70% of the grape
berries remaining intact for intra-berry
fermentation (which adds fruitiness). Prior to fermentation, the must undergoes a four day cold soak extraction to improve fruitiness and mouthfeel. After 3-5 days the must is inoculated with yeast and allowed to warm up to peak fermentation temperature of
88 degrees F. Fermentation takes place for
approximately 10 days in small lot ¾ ton, 11/2 ton and 10 ton vessels. Three times daily, we gently mix the cap back into the juice for greater flavor and color extraction. This is done by hand punch down in the smaller fermenters. In the 10 ton fermenters, the cap is mixed back into the fermenting juice through a process call pneumatage where blasts of air are introduced at the bottom of the fermenter causing the skins to be drawn back down the inside wall of the fermenter. A light pressing takes place at under 1% sweetness before the juice is allowed to settle in stainless over night. The following day the new wine is barreled with light fluffy lees where it finishes primary fermentation and undergoes malolactic fermentation.

If you liked the Willamette Valley Vineyards Pinot Noir 2014, you might also like these wines:




Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Monte Zovo Red Wine
Amarone Della Valpolicella 2017,
Veneto D.O.C.G. ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 323,116 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award