Issue link: https://digital.copcomm.com/i/16170
An interactive blending seminar at Rex Hill Winery near Newberg. Overall, the balance of these wines makes them not only very showy right away, but also food-friendly and extremely ageworthy. There is no doubt that this is what Oregon wineries can do with a great vintage.” Other Willamette Valley winemakers attributed the success of the vintage to improvements in the vineyard, including the increased planting of selected Pommard, Wadenswil and Dijon clones to add diversity; innovative sustainable, organic and biodynamic farming practices; meticulous canopy management; crop thinning; and better control of harvest times. On a larger-scale, Harry Peterson-Nedry of Newberg-based Chehalem Winery said the newer understanding of the unique characteristics of Willamette Valley sub-appellations has helped the cause as well. “The 2008 vintage really represents this strive for perfection from the soil up,” he said. During the first two days of IPNC, winemakers, members of the trade and consumers learned more about these new farming improvements while participat- ing in educational vineyard tours, blending seminars and special lunches held at mystery sites throughout Willamette Valley. While speaking with guests visiting the Chehalem Mountain appellation, wine- maker Michael Davies of Rex Hill Vineyards noted the elegant character of the 2008 and 2009 vintages made at the winery. “We’re aiming for crafting drop-dead sexy wines with plenty of fruit, bright acidity, freshness and finesse,” said Davies. “There is no doubt that great farming practices and more knowledge of the earth has been critical to get us to the world-class level.” Back at Linfield College, this year’s Grand Seminar was focused on “Wine is Food: The Art of Pairing Pinot.” The first session led by Master of Ceremonies Ray Isle, Wine Editor of Food & Wine, explored the complexity and nuances of new releases made by Dan Goldfield of Sonoma County’s Dutton-Goldfield, Lynette Hudson of New Zealand’s Pegasus Bay, Oliver Leriche of Burgundy’s Domaine de l‘Arlot and Mark Vlossak of Willamette Valley’s St. Innocent Winery. The second session was led by Master Sommelier and Daring Pairings author Evan Goldstein and featured four Northwest chefs—Renée Erickson of Seattle’s Boat Street Café, Kevin Gibson of Portland’s EVoE, Jason Stoller Smith of The Dundee Bistro and the nearby Timberline Lodge and Kathy Whims of Portland’s Nostrana—pairing delectable preparations of classic American lamb with each Pinot Noir. Other highlights included the casual “Pink Pinot for All” tasting, the highly competitive Pétanque & Pale Ale Championship, the scrumptious Northwest Salmon Bake and the Sparkling Brunch Finale. “IPNC is so important on every level,” said Goldstein. “There are great opportu- nities to understand what’s going on in Oregon and so many other global refer- ence points. A true celebration and learning experience for everyone involved.” Next year, the weekend activities will be highlighted by the 25th Anniversary Celebration. According to Whitney Gauger, IPNC’s Executive Director, the event will feature reunions of winemakers, chefs, Pinot Noir lovers and plenty of good old-fashioned revelry! For more information, visit www.ipnc.org. Charyl Wakerhauser of Pix Patisserie makes dessert at The Grand Dinner. Alexandrine Roy of Burgundy-based producer Domaine Marc Roy. september 2010 / the tasting panel / 89