An Oregon Everyday Pinot Club darling for years due its immediate charm. The 2016 is a brand new release; winemaker Matt Berson allows it to age for 18 months in older barrels so that it's more mature by the time it ends up in your glass without sacrificing an ounce of freshness. Speaking of, yummy and fresh strawberries and cherries greet you and mingle with sweet earth undercurrents.
Matt used to wait tables and drink wine after work. Now he makes wine and drinks during work. In 2003, he was rescued from the restaurant grind by a band of marauding Oregon winemakers. He worked in their cellars and vineyards until it got under my skin. Travel to and winery/vineyard work in New Zealand, Napa, Germany, and Argentina helped to unlock some of the secrets of making great wines. Says Matt, "sure, it’s a glamorous lifestyle (cue needle scratching across vinyl) – but it’s actually incredibly hard work with equal parts barrel heaving, lab tinkering, hand wringing, and business minutiae."
2014 vintage notes
Winemaker Matt Berson stopped by the store yesterday to remind us of how good his Pinot noir is. Supremely honest Pinot, with a measured approach to the the ripe and lusty 2014 vintage. Still beautifully layered with fruit -- black and red cherry, in particular -- with a gorgeous texture and savory lavender sexiness to the bright finish. Sign me up. A customer favorite for the last several vintages, this vintage exemplifies why. - Marcus
Do you have space in your wine fridge, cellar, or cabinet for a case of can't-miss Pinot? You should make room anywhere you can: clear out the snack cupboard (potato chips are bad for you anyway), take those old clothes to Goodwill and dive right in to Love & Squalor 2014! Combining vineyards from up and down the valley, Matt has assembled a Monday through Thursday Pinot that you will still crave on Friday and Saturday. High-toned cherry and raspberry fruit glides, combining with the vibe of leather-bound books being read while smoking a pipe. I love this wine. - Andy
2012 vintage notes
From winemaker Matt Berson: “The Willamette Valley Pinot Noir is a multi-vineyard and multi-appellation blend comprised of these vineyards: Winter’s Hill 26% (Dundee Hills), Temperance Hill 16% (Eola-Amity), Cherry Grove 16% (Gaston), Cuddihy 15% (Yamhill-Carlton), Barnes 15% (Cascade Foothills), and Saikkonen 12% (Ribbon Ridge). The intent of this wine is to capture the essence of the vintage. Like making jam in my kitchen, I see winemaking as a preserving of the harvest. I look for a sweet fruit aroma to pull you into the glass followed by all of the nuances that make us love Pinot Noir. A bright acid profile is key to keeping the palate vibrant, pairing the wine with food and letting the flavors linger long after the swallow. Balance creates a dynamic wine that is exciting to drink and that pairs well with a variety of foods."