Medium ruby color; cherry, blueberry, plum, strawberry, leather, violets, forest floor, pepper, spice on the nose and palate.
Dry; round but significant tannins for a pinot noir, swirl or decant. Appropriate acidity. Medium body. Wine is 100% pinot noir from estate vineyards—20% Tarren Vineyard, Eola-Amity Hills, certified organic; 50% Ribbon Ridge Estate Vineyard, certified organic; 30% Mineral Springs Vineyard, Yamill-Carlton, certified biodynamic, Demeter, organic. Fermented in 30% new oak, 20% whole cluster. Aged 10 months in barrel. 13.6% ABV
The 2021 vintage was unusual. June normally is wet and fickle, but this vintage there was an atypical heat dome that pushed extreme temperatures even before there were grapes on the vine. Weather did not cool until October, allowing grapes to develop complex, mature tannins. The vintage produced darkly colored, concentrated flavors and a more robust presentation of pinot noir than you expect from Willamette Valley. Complex and deftly structured.
Tony and Michelle Soter founded Soter Vineyards in 1997. Tony Soter founded Etude Wines and was consultant to Araujo, Shafer, Spottswoode, and Dalla Valle. Michelle Soter had more than two decades of advertising and marketing experience, but she also brought a fierce conviction to environmentalism, organics, biodynamics, nutrition, and holistic living.
The website notes: “After years of diligence, they accomplished one of their ultimate goals in 2013, converting their 240-acre property into a certified biodynamic farm and haven for growing world-class wines. Certification was achieved in 2016. In addition to being mindful stewards of the land, they provide an unrivaled workplace, sustaining a compassionate team that makes Soter Vineyards what it is today.”
Michelle passed away in 2019 after a long battle with cancer. The website notes: “Her work lives on… Tony continues to model their business on natural systems, be it farming, winemaking, business development, or human experience.”
Soter Vineyards Estates Pinot Noir, Willamette Valley, Oregon 2021 delivers juicy, concentrated flavors. Plush, complex, elegant, impressive structure and length. A warm vintage was well played by Soter, producing a more assertive pinot noir that you anticipate from the Willamette, but certainly both a drink now wine that also has aging potential. Further evidence that Oregon and Willamette Valley are in the conversation for world-class pinot noir, especially at this price point. Pair with poultry—duck is classic, also with roasted turkey and chicken. Pork—roasted pork loin; with the tannins, baby back ribs, barbecue. Lamb—rack of lamb; herb-roasted lamb. Wild game—venison, wild board, wild turkey. Seafood—grilled salmon, grilled tuna. Cheese—goat cheese, manchego, gruyère, comté, taleggio, muenster, brie, camembert. $55-63
