This second vintage of our signature sparkling wine accounts for about half of our total production in this superb year. We sourced fruit from no less than nine vineyards in this harvest, seeking the variety and complexity that can be found in all areas of the Willamette Valley. Wisely, our winemaker uses a predominance of Pinot Noir in the blend and barrel ferments in small lots. This has again resulted in a wine that rivals the finest French Champagnes.

BLEND: Pinot Noir 70%, Chardonnay 30%

PRESSING: This wine is made from the first pressing, processed in individual lots

FERMENTATION: Each Cuvée lot is fermented in small, neutral oak barrels

AGING: After bottling, this Cuvée undergoes a minimum of 5 years on the yeast

DOSAGE: 8.5 gr/L, as fitting the vintage

WINEMAKER’S NOTES: “Prominent Pinot Noir character. This wine possesses a pale golden color, a fine, continuous bubble stream and a persistent crown. Citrus and spice aromas yield to a fresh, invigorating, creamy palate. Defined, yet subtle fruit flavors with hints of some exotic fruit. Wonderful structure and balance. Crisp, elegant finish with good length.”

SERVING SUGGESTIONS: A fine aperitif. The balance and acidity of this wine make it more than suitable to serve through meals with entrees such as delicate fish, crab, oysters or other shellfish. Also pairs with salty dishes like quiche or paté. The strong Pinot Noir content also lends itself to matching with a variety of red meats.

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Julia’s Titillating Tips: When I think sparkling wine, I think lobster. The two go hand in hand, they’re a match made in heaven, two peas in a pod… Following is the one and only way I ever grill lobster. It’s a sure hit every time and will sing a song of melody on your palate when enjoyed with Domaine Meriwether’s Captain Clark Vintage Cuvee Brut.

Ingredients:

1 tbsp. lemon juice

½ cup olive oil

1 tsp. salt

1 tsp. paprika

1/8 tsp. white pepper

1/8 tsp. garlic powder

2 (10oz.) lobster tails

Preheat grill for high heat.

Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in next 4 ingredients.

Split lobster tails lengthwise with a large knife and brush flesh side of tail with marinade.

Lightly oil grill grate. Place tails flesh side down on preheated grill. Cook for 10 to 12 minutes turning once and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Eat, Sip, Enjoy. Cheers.

And our fabulous jewelry pairing form our friends at Skeie’s:

Julia’s Titillating Tips:

When I think Pinot Gris, I think seafood and Depoe Bay. I love the Oregon Coast in October, it’s foggy, slightly chilly, and the wind is usually howling.  To escape the elements, I, without a doubt, head into Gracie’s Sea Hag, grab a seat at the fire-pit table, and order myself a bucket of steamed clams along with an Oregon Pinot Gris. Now, I know we all can’t end up in Depoe Bay every weekend in October, so here’s what you do: Get yourself at least two bottles of the ’09 Territorial Pinot Gris (some wine needs to be used for steaming the clams), stop by the Fisherman’s Market for a bag of 50 small clams in the shell, pick up a fresh crusty baguette from the Hideaway Bakery, and diligently follow these directions for the world’s best steamed clams.

Ingredients:

50 small clams in shell, scrubbed

2 tbsp extra virgin olive oil

6 cloves garlic, minced

1 cup Territorial Pinot Gris

2 tbsp salted butter

½ cup chopped fresh parsley

2 lemons, quartered

Wash clams to remove any dirt or sand.

In a large pot, heat olive oil over medium heat, add garlic and saute for 1 minute or until garlic is tender.

Add wine and boil until wine is reduced to half its original volume.

Add clams, cover, and steam until clams start to open. Add butter, cover, and cook until all the clams are open. Discard any clams that do not open. Transfer clams and juice to a large bowl.  Sprinkle with parsley and add lemon wedges. Serve.

Pour Territorial Pinot Gris into your favorite wine glass. Eat, sip, and enjoy.

High Pass’s 2009 Pinot Noir

An early release of the excellent 2009 vintage.

Photo: Christopher Baker

Julia’s Titillating Tips: One thing I love about Oregon Pinot Noirs is that they demand food and pair perfectly with some of my favorite recipes. With the cherry and berry flavors of this toasty oaked ’09 Willamette Valley Pinot Noir from High Pass Winery, the first food that comes to mind is pork tenderloin. This Bacon Wrapped Pork Tenderloin recipe from Real Simple Magazine’s May, 2006 issue is quick, easy and pairs perfectly with the High Pass Pinot Noir.  

Ingredients:

1 pork tenderloin (about 1 pound)

¾ tsp kosher salt

¾ tsp black pepper

4 sprigs fresh thyme

4 slices bacon (I used apple-wood smoked thick cut bacon)

1 tbsp olive oil

2 fennel bulbs, cut into eighths

8 dried apricots, cut in half

Preparation:

Heat oven to 400 degrees

Pat the pork dry with paper towels. Season with ½ tsp salt, and ½ tsp pepper. Top the pork with thyme and wrap it with the bacon. Heat the oil in a large cast iron skillet over medium high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer the skillet to the oven and roast for 20-25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.

Eat, sip, enjoy. Cheers.