Troon: A vineyard reimagined

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The expression, “What goes together, grows together,” is often used by chefs and winemakers to describe successful food and wine pairings. But in the case of Troon Vineyard, the expression also applies to their whole vineyard philosophy.

Troon is a place where vines have been replanted using the biodynamic model, additional crops have been added, animals have been introduced and staff are educated, all to create an improved biome that leads to better wines.

Founded by Dick Troon in 1972, the vineyard has changed hands several times and has undergone a complete transformation since its early days. Dr. Bryan and Denise White purchased the property in 2017, fully invested in a model of change, which was initiated by winegrower Craig Camp.

Camp fell in love with and saw the potential of the land in 2016. He envisioned a healthier estate but knew a long-term vision would have to start with a whole lot of science, data and experience. After a complete analysis of the property, soil and microbiology, they started…

Read the complete story here on Wine Press NW.

Merry Meunier: Fruity Red an Unexpected, Offbeat Holiday Delight

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As households gather at the dinner table for what promises to be an unusual pandemic holiday, the meal demands a surprise, something different.

Pinot Meunier is one of the three varieties in the traditional Champagne trifecta — with Pinot Noir and Chardonnay — adding bright fruit and verve to the balance of flavors. Although it remains the backbone to some of the world’s most coveted and notable sparklers, it’s also a wine we hear very little about. On its own, Pinot Meunier is mostly uncommon in the Old World, but in Oregon, it’s proving a cult favorite.

Meunier means “miller” in French, referring to the flour-like dustiness often found on the leaves. It’s generally a high-acid, cool-climate grape, both light and fruity. These features are part of the reason it’s such a great addition to Champagne blends, but it’s also what it makes it so delicious as a single-varietal wine. Though somewhat maligned in France, perhaps because…

Read the complete story here on Oregon Wine Press

Old world city slickers at Division Wine Co.

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As is often the case, the start of a winery began with a sip. Thomas Monroe, co-owner of Portland’s Division Winemaking Co., says he and partner Kate Norris were initially inspired to create a winery in Oregon in the mid-2000s after tasting the dynamic yet restrained New-World-meets-old-winemaking-style of the Willamette Valley Pinot Noirs. The two were living in California at the time and about to head to the Midwest for business school.

Business school ultimately led to winemaking school in France during the great recession, but all the while, Oregon and the amazing wines of producers such as Belle Pente, Evesham Wood, Domaine Drouhin and others really stuck with them. They also had a chance to visit the area and connecting with the Portland community and family wineries really made an impression on them. Monroe says,

“The climate of this state — not only in terms of weather, but also in terms of the spirit of those that live here — inspired us to make the move to Oregon and start thinking about growing a winery after our studies were complete,” Monroe said.

While working and studying in France, they were exposed to a wide variety of wines, many of which were made with less well-known varieties in the U.S., such as Gamay and Chenin Blanc. They also discovered what winemaking and growing techniques resonated with them and realized… Read to complete story here on WinePress NW.