Ken Wright Cellars 2022 Pinot Noir, Yamhill-Carlton AVA

The Wine

Ken Wright has built his portfolio around the idea that WHERE a vine grows plays a big part in HOW the wine smells and tastes. This is true due to a number of factors, but the soil variation plays a big part.

Take this wine for example. It's from the Yamhill-Carlton AVA that is part of Oregon's famous Willamette Valley. The primary soil of this area is called 'Willakenzie' a word formed by combining the names for the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock - that's a lot of geology geek-speak, but what it means is the soil is very well drained. And grape vines planted in sandy soils produce aromatic wines showcasing complex and enticing red and blue fruits, cocoa, leather, anise, clove and fresh-turned earth.

Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.

Tasting Notes: Tart red cherry and bramble fruits mingle with spice notes of cinnamon, clove, and cola. Elegant and focused on the palate with a blanced strucutre on the finish. 

Jeb Dunnick: 95 points
Owen Bargreen: 93 points
James Suckling: 92 points

The Winery

Ken Wright started making wine in CA, but moved to OR in 1986 and founded Panther Creek Cellars. A quick decade later, he founded Ken Wright Cellars in 1996. Their early success with Pinot Noir and Chardonnay allowed them to buy the old Carlton Train Station from the 1920s and convert it into their tasting room in 2003. In 2012 they enjoyed the acclaim of having one of their Pinots named the #1 wine in the world by Wine Enthusiast.

The philosophy behind the winery is commendable - long known for their community involvement and support of many local charities. Their farming philosophy is equally notable, as it is nutritionally based, a field of soil science called Nutrition Sensitive Agriculture (NSA). This approach to farming focuses on “feeding” the microbial life that exists deep into the soil. Vibrant populations of microorganisms provide the vine with needed minerals and parent material for healthy performance. They've found this approach yields great returns in the expression of aroma and flavors in their fruit and their wine.