If you’re a big fan of Pinot Noir but find that a good bottle often exceeds your budget, I have discovered a delightful Pinot from Oregon that you’ll love! High-quality Pinots tend to be somewhat pricey because they are challenging to grow; Pinot Noir grapes have specific needs.
Oregon has gained an international reputation for its wine production, ranking fourth in the United States, behind California and Washington state. The state’s wine history is relatively young compared to many other regions, particularly in the Willamette Valley. This area benefits from a temperate maritime climate influenced by the Pacific Ocean. The region’s cool temperatures, extended growing season, and diverse soil types create ideal conditions for cultivating grapes, especially Pinot Noir.
About Elouan, Pinot Noir
Allow me to introduce you to Elouan Pinot Noir. This wine is garnet in color and opens with enticing aromas of cherry, plum, cocoa, and subtle hints of baking spices. On the palate, it offers rich well-balanced flavors of raspberry and candied cranberry, accompanied by a lingering touch of pepper. Elouan Pinot Noir showcases incredible depth, with rich tannins that lead to a smooth, medium finish.
Elouan Pinot Noir requires a gentle approach in the cellar. The grape clusters are 100% destemmed, with a few select lots having a small number of stems added back to the fermenter for phenolic enhancement. The must undergoes an extended cold soak, lasting anywhere from five days to two weeks. During fermentation, utilize both punch-down and pump-over techniques. They monitor each lot separately and tailor their extraction methods to meet the specific needs of each one. This responsive winemaking style is the best way to bring out the optimal terroir qualities of Pinot Noir, truly reflecting the prime coastal vineyards from which it is sourced. The wine is aged for ten months in a combination of new and seasoned French oak and is racked once malolactic fermentation is complete.
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
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.
Charcuterie board suggestions
Elouna is a perfect Pinot Noir for a Charcutrie board. Mild to soft Brie, aged Goat chesse, Chaumes, Swiss, Gruyere, sliced Salami, Camembert, mild Cheddar, Gruyere and Cured ham, Salami and beef and Dijon mustard.