{"id":8425,"date":"2021-06-20T12:43:25","date_gmt":"2021-06-20T17:43:25","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=8425"},"modified":"2021-06-20T21:38:50","modified_gmt":"2021-06-21T02:38:50","slug":"willamette-valley-sparkling-wine","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2021\/06\/willamette-valley-sparkling-wine\/","title":{"rendered":"Move Over Pinot Noir, Its Time for Willamette Valley Sparkling Wine to Shine"},"content":{"rendered":"\n

As a lover of all the bubbles, I\u2019ve been keeping an eye on the bubbly game in Willamette Valley. If I recall correctly (and stuff does get lost in there from time to time) I think my first experience with Willamette Valley sparkling wine was from Argyle Winery. I\u2019ve had it on a number of occasions and have always enjoyed. As one of the O.G.\u2019s in this space, Argyle began crafting Oregon sparkling wine in 1987 and makes some of the most highly regarded sparkling wines around. But even as I enjoyed their wines, in the back of mind mind, I always wondered why I didn\u2019t see more Willamette Valley sparkling wine. Particularly since Willamette Valley is a cool climate region that makes epic Pinot Noir and fantastic Chardonnay (which has recently caught my attention<\/span><\/strong><\/a>) – both of which are classic grapes for sparkling wine. Yet, despite having the foundation, only a handful of Willamette Valley producers have dared dip their toe in the world of sparkling wine. But that\u2019s changing.<\/p>\n\n\n\n\n\n\n\n

Bill Blosser of Sokol Blosser Winery (which recently celebrated its 50th anniversary<\/span><\/strong><\/a>) says he always wanted to make sparkling wine, but \u201cI didn\u2019t have the nerve.\u201d That is until son Alex came along. \u201cWe made two promises. That we would continue to raise the quality of the wine and that we would make sparkling wine,\u201d shares Alex Sokol Blosser of the promises he and sister Alison made when taking over the winery from their parents. And job well done as their Sparkling Ros\u00e9 of Pinot Noir has recently become a perennial favorite at our house. I think beach views makes it even better.<\/p>\n\n\n\n

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Sokol Blosser Sparkling Ros\u00e9 of Pinot Noir<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

Over at Left Coast Estate, it was a case of a not so great vintage that made them take the plunge in 2011. \u201cIt was an exceptionally cold and wet vintage which really slowed ripening and maintained a high level of acidity in the vineyards. Not so great for Pinot Noir, but perfect chemistry for sparkling wine,\u201d shares Taylor Pfaff, CEO of Left Coast Estate<\/a>. \u201cWe’d always dreamed of making M\u00e9thode Traditionelle sparkling wines and the climatic conditions of the 2011 vintage accelerated our timeline.\u201d<\/p>\n\n\n\n

And more seem to be taking the leap. The last several years have seen many winemakers adding sparkling wines to their portfolios. Mobile sparkling outfits like Radiant Wine Company have made a difference as they have helped producers to overcome some of the obstacles facing small-production sparkling wine producers, specifically by providing specialized equipment and technical know how. There are even emerging sparkling wine specialists like Johan, DePonte and more.<\/p>\n\n\n\n

While it may seem odd that many are only recently making sparkling wine, a look at the region\u2019s history may make it seem less strange. \u201cOn one hand, sparkling wine offerings from Oregon wineries have rapidly expanded in the last 4-5 years so it’s a relatively new trend in Oregon. But on the other hand, Oregon wine is barely 50 years old so I think that our evolution of wine styles and varietals is evolving quite rapidly,\u201d says Pfaff. Left Coast has been making sparkling wine for about a decade now and has several different sparkling wines in its portfolio. Their Blanc de Noir ($55) sparkling wine is a testament to how seriously they take their craft. Crafted of 100% Pinot Noir and made in the traditional method, it is hand riddled and spends four years on the lees. Lean and linear with emerging biscuit flavors along with tart pear, kiwi, and apple, it would appeal to fans of classic champagne. As it happens, my first real experience with Left Coast was a few years ago when they blew my mind with their White Pinot Noir. Get some!<\/p>\n\n\n\n

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