Pinot Noir Lovers, Rejoice!
Elouan Pinot Noir is a beautifully crafted Oregon wine with bright cherry, soft spice, and a silky finish. If you adore Pinot Noir but dread the price tag, I’ve got a treat for you. Elouan Pinot Noir from Oregon delivers all the bright cherry, spice, and silky texture Pinot fans love — without the usual premium price. It’s approachable, flavorful, and perfect for anyone who wants quality without the splurge.
Why are so many Pinots expensive? Because Pinot Noir grapes are famously finicky. They need the right climate, the right soil, and a lot of care to shine. But this Oregon beauty proves you can enjoy a high‑quality Pinot Noir 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 Noir is a true feast for the senses. On the nose, it opens with bright cherry, ripe plum, soft cocoa, and gentle hints of baking spice. The first sip delivers rich, balanced flavors of raspberry and candied cranberry, with a subtle touch of pepper that keeps each taste layered and intriguing.
Elouan Pinot Noir offers impressive depth, wrapped in velvety tannins that glide effortlessly into a smooth, medium finish. It’s the kind of wine that feels luxurious without trying too hard — elegant, expressive, and beautifully crafted.
This Pinot Noir isn’t just made — it’s crafted with intention, precision, and a whole lot of Oregon soul. Each grape cluster is fully destemmed, with a few select lots gently reunited with stems to build structure and complexity. The process begins with an extended cold soak, lasting anywhere from five days to two full weeks, drawing out deep color, expressive aromatics, and layered flavor.
During fermentation, a thoughtful mix of punch‑downs and pump‑overs helps every lot reach its full potential. Each vineyard block is monitored and treated individually, allowing the unique character of Oregon’s coastal terroir to shine through. After fermentation, the wine rests for ten months in a blend of new and seasoned French oak, then is racked post‑malolactic fermentation to refine texture and balance.
The result is a Pinot Noir that’s rich, polished, and beautifully expressive — 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.
Grilled Pork Tenderloin
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