How much is pinot wine

From the most ideal sites, which often boast older vines, the highest tier of grape quality is the common goal, and achieving this goal can be exceedingly more expensive. The cost of fruit also goes up when sustainable practices are employed, especially in a difficult vintage.

Many Oregon growers are committed to some form of sustainable agriculture, and when growers farm organically, they must make considerably more passes through the vineyard to ensure fruit quality and catch potential issues before they become major problems. Those who are focused on sustainable viticulture face pests and disease, which are often more difficult to control without the use of chemicals, and a more watchful eye must be kept on the vineyard.

Another factor in organic farming that reduces crop levels and contributes to inflated bottle prices is the sacrifice of profitable acreage for wildlife corridors. Wildlife corridors are parcels of land set aside, which allow for deer and other large animals to migrate through vineyard land and maintain their habitats. When a vineyard is operating under the L. E Low Input Viticulture and Enology program requirements, these are necessary measures.

The implementation of the corridors is less of a contributor to overall bottle price than the cost of fruit, but it is certainly an intertwined variable. For the vineyard owner, it means giving up purchased sections of land for planting, and in this, viable dollars.

There is the cost of winery labor, corks, glass, labels, boxes, taxes, and then there is the time and labor that goes into marketing and selling the wine.

In the end, if there is a resulting profit, it generally goes into the purchase of winery equipment, vineyard development or marketing materials. Credit: Canned Oregon. A brambly balance of berries and cherries mark this spicy, non-vintage canned Pinot. Cline Cellars Pinot Noir. Credit: Megan Cline. Erath Winery Pinot Noir. Credit: Erath Winery.

Lohr Vineyards Pinot Noir. Credit: J. All rights reserved. Close Sign in. Light to mid weight in style, with a flavorful fruit core of cherry and raspberry with a thread of dry herbs in the background. Nicely balanced, with modest tannins and a short finish. Low yields, own-rooted and nonirrigated mature vines, all free run juice.

Sourced from four vineyards in the Eola-Amity Hills. Aged 12 to 16 months in two-year-old French oak barrels. Bottled unfined and unfiltered. The nose offers primarily stemmy, woody, and vegetal aromas with only a hint of cherry fruit. Light to mid weight flavors of red and purple berries with what can be described only as a grape popsicle taste.

Also earthy and woody. The tannins are tame, the texture is appealing silky and there is some persistence on the finish. I just could not embrace the flavor of this wine. One more wine to consider and recommended. Sourced from several vineyards along with added estate fruit and vinified as a forward drinking, value priced wine. I tasted this wine with winemaker Morgan Broadley while visiting the Willamette Valley in late July Wild yeast fermentation and aged 10 months in neutral French oak barrels.

Giving aromas of dark cherry and rose petal. Light to mid weight cherry and red berry fruit core with seamless oak backup, easy going tannins, and a juicy finish.