Pinot Noir Lovers, Rejoice!
If you adore Pinot Noir but dread the price tag, I’ve got a treat for you! Oregon has gifted us a delightful, approachable Pinot that hits all the right notes without breaking the bank.
Why the usual high prices? Pinot Noir grapes are finicky little divas, requiring just the right climate, soil, and care to shine. But this Oregon beauty proves you can enjoy high-quality Pinot without compromise.
Oregon: A Rising Star in the Wine World
Oregon might be young on the wine scene, but it’s making waves! Ranking fourth in the U.S. behind California, New York, and Washington, this state is quickly earning an international reputation—especially for Pinot Noir.
The secret? The Willamette Valley enjoys a temperate maritime climate thanks to the Pacific Ocean, with cool temperatures, long growing seasons, and diverse soils—perfect for crafting elegant, flavorful wines.
And if you want a fun crash course on Pinot Noir, grab some popcorn and watch Sideways—Miles will walk you through why this grape is a true star of the vineyard!
This gorgeous garnet-hued Pinot is a feast for the senses. On the nose, it delights with cherry, plum, cocoa, and whispers of baking spices. On the palate, enjoy rich, balanced flavors of raspberry and candied cranberry, with just a hint of pepper to keep things intriguing.
Elouan Pinot Noir delivers incredible depth, with velvety tannins that glide into a smooth, medium finish—making every sip a luxurious experience.
This Pinot Noir isn’t just made—it’s crafted with precision and passion. Each grape cluster is 100% destemmed, with a select few lots gently reunited with stems to enhance flavor and structure.
The magic begins with an extended cold soak, anywhere from five days to two weeks, coaxing out beautiful aromas and depth. During fermentation, a careful mix of punch-downs and pump-overs ensures every lot reaches its full potential. Each vineyard lot is monitored and treated individually, a tailored approach that lets the unique terroir shine through.
After fermentation, the wine rests ten months in a mix of new and seasoned French oak, then is racked post-malolactic fermentation to create a Pinot Noir that’s rich, balanced, and a true reflection of Oregon’s prime coastal vineyards.
Elouan is the result of California winemaker, Joseph Wagner, heading North to Oregon, one of the world’s renowned Pinot Noir regions and producing Pinot Noir with depth of flavor, vibrancy and suppleness.
A perfect pairing
Elouan Pinot Noir is a versatile wine that pairs well with chicken and roast turkey, as its acidity helps balance the richness of the meat. It also complements grilled meats, with the smoky flavors enhancing the wine’s earthy undertones. Additionally, tomato-based dishes work well with the wine’s acidity. Some other favorites are Risotto with mushrooms, sausage, BBQ and my favorite, Jambalaya.
Honey-Orange Soy Glaze Pork Tenderloin
- 3/4 cup orange juice
- 1/2 cup soy sauce
- 1 tablespoon Dijon Mustard
- 2 tablespoon honey
- 1 tablespoon minced garlic
- 1/2 cup olive oil
- 1 tablespoon chopped rosemary
- 1/2 tablespoon minced thyme
- 2 pork tenderloins
- salt & pepper to taste
Combine all ingredients in a resealable plastic bag, Add the tenderloin and turn several times to coat the pork tenderloin. Marinate the tenderloin in the refrigerator for at least 2 hour or overnight. Save a 1/4 cup to glaze pork on grill or dipping.
When you’re ready to cook, preheat the oven to 425 degrees Fahrenheit or prepare a hot grill. If grilling, brush the cooking grate with oil to prevent the pork from sticking. Trim any fat and silver skin from the pork, then rub 1 tablespoon of olive oil over it, followed by salt and pepper.
Place the pork in a roasting dish or on the grill and cook for 15 to 25 minutes. If grilling, turn the pork occasionally to ensure each side is browned and, if desired, glaze it while cooking. The internal temperature should reach 160 degrees Fahrenheit when checked with an instant-read thermometer.
Once the pork is done, transfer it to a platter, cover it with aluminum foil, and let it rest for 10 minutes before serving. Next, pour a glass of Elouna, Pinot Noir and enjoy with your Pork Loin.
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