2021 | Soter Vineyards | Planet Oregon Pinot Noir

Classic Oregon Pinot Noir with flavors of ripe dark cherries and Oregon bramble berries. While lithe and versatile, this wine shows a deep core of fruit and has an ample body with substantial richness for a young wine. Firm tannins and notes of spice add to the lingering finish.

Reviews:

• Jeb Dunnuck: The 2021 Pinot Noir Planet Oregon is ripe with sweet aromatics of raspberry liqueur, moss-covered earth, and sweet herbs. The palate is generous and fresh with purple flowers, boysenberry, and cedar.

• James Suckling: A fresh, juicy wine with dark strawberry and lemon rind, as well as stone. Medium-bodied with firm, integrated tannins and fresh acidity. Nicely balanced. $1 goes to the Oregon environmental council.

Producer Information

Soter Vineyards is an Oregon-based wine producer known for making still and sparkling wines from Pinot Noir and Chardonnay. The wines are made at Mineral Springs Ranch, located just southwest of Portland in Yamhill-Carlton District, a subregion of the Willamette Valley. Mineral Springs Ranch spans 97 hectares (240 acres) of land, planted to 13 hectares (32 acres) of vines. Most of this vineyard land is dedicated to Pinot Noir, with just a single hectare (2.5 acres) of Chardonnay. The ranch is a biodynamic farm and the vineyards (and resulting wines) are certified biodynamic and organic. These vines produce Soter's sparkling Brut Rosé and Blanc de Blancs, as well as the Mineral Springs Ranch Pinot Noir. Soter's second label, the Origin Series (previously known as North Valley), includes Pinot Noir and Chardonnay wines sourced from the regional Willamette Valley AVA and sub-appellations including Ribbon Ridge, Eola-Amity Hills and Yamhill-Carlton District. A third label – Planet Oregon – covers a sparkling rosé and a still Oregon Pinot Noir. The wines are produced from Willamette Valley-sourced Pinot Noir. For red wine vinification, grapes are destemmed and cold-soaked for a few days, fermenting for 7-10 days in vats. The estate Pinot Noir undergoes malolactic fermentation in barrel and spends up to 15 months in French oak barrels, up to half of which can be new. Production of the estate Pinot Noir is around 3000 cases annually.

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