One thing that fascinates me about the Pinot Noir grape is its versatility: it can be made into a beautiful red wine, or the base of sparkling wine, a crushable Rosé, or even an elegant white wine. Yes, that’s right- a white wine from a red grape! White Pinot Noir, Pinot Noir Blanc, Blanc de Noir are just some of the names for this wine that’s gaining traction in the wine industry, with many emerging from the Willamette Valley in Oregon as well as our very own Anderson Valley.
For my version of White Pinot Noir, I use multiple yeasts to inoculate for primary fermentation- adding to the complex mix of aromas and flavors within each lot. I also send the juice to all neutral (old) French oak barrels right after it’s pressed, where it goes through both primary and malolactic fermentation. The Maggy Hawk White Pinot Noir spends about 9 months in barrel, is sent to bottle, and then will sit another 9 months before it’s released to the world.
Whether you’re looking to try something new this Holiday season or have a refreshing white wine after a long day of Zoom calls, go for some White Pinot Noir from these fine producers:
Left Coast Cellars
Willamette Valley Vineyards