Freddy R. Troya

9.6

Winderlea – Pinot Noir – 2021
Dundee Hills AVA – Willamette Valley, Oregon 🇺🇸

Overview
An elegant, terroir-driven Pinot Noir from Dundee Hills, sourced from vineyards planted in the 1970s on the region’s hallmark volcanic Jory soils. Known for finesse and purity, Winderlea delivers a beautifully balanced expression of Pinot that showcases the red-fruited, spice-laced personality that defines classic Dundee Hills.

Aromas & Flavors
Bright red cherry, wild raspberry, and cranberry purity, supported by notes of rose petal, subtle baking spice, and a whisper of forest floor. Nothing jammy, everything is lifted, clean, and precise.

Mouthfeel
Ultra-silky tannins with a soft, seamless texture. High, clean acidity keeps the wine energetic, refreshing, and food-loving. The finish is long, elegant, and gently spiced.

Food Pairings
The ultimate fondue Pinot: the wine’s acidity cuts through melted cheese, while its soft tannins and red-fruit delicacy elevate Gruyère, Emmental, raclette, or alpine-style cheeses. Also wonderful with mushroom dishes, roasted poultry, charcuterie boards, or herbed salmon.

Verdict
A benchmark Dundee Hills Pinot, refined, understated, and deeply expressive. Its purity of fruit, silky frame, and signature volcanic spice make it one of the most fondue-friendly reds in the game. A true pleasure to drink.

Did You Know?
Dundee Hills’ iconic red Jory soils, ancient volcanic ash, are famous for imprinting Pinot with subtle cinnamon-clove spice and a natural roundness. Many of Oregon’s pioneering vineyards were planted here in the 1970s specifically for these qualities.

🍷 Personal Pick Highlight: My go-to Pinot Noir for fondue night, nothing pairs better with alpine cheese than Dundee Hills elegance. — 24 days ago

John Roselli

9.0

Pale orange; earthy, orange peel, vanilla; sour orange, white flower, vanilla bean; long tart finish — 9 months ago

Paul K

9.3

In our happy place and loving this while playing cribbage. — 2 years ago

K. Syrah

9.2

2016: Solid Brunello as usual, with the distinct focus and structure of 2016 eventually opening up to more accessible cherry fruit, leather and bit o’ tar after 4 hours of air. Loving the 2016 Brunellos so far. $50. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

My two-day Pork Chop marinade. I have found the Long Shadows Poet Leap to be the perfect pairing.

Here is the recipe. Try it sometime.

4-6 thick cut bone-in pork chops

- 1 cup hoisin sauce
- 1 1/2 tablespoons of sugar
- 1 1/2 tablespoons of Tamari soy sauce
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons of rice vinegar
- 2 scallions chopped
- 1 teaspoon Tabasco Sauce
- 1 1/2 teaspoons of Lee Kim Kee brand chili sauce
-1 1/2 teaspoons of ginger finely chopped (I triple this)
- 1 1/2 teaspoons of garlic finely chopped (again.
I double this)
- 3/4 cup of cilantro finely chopped (no stems)
- 1 tablespoon of sesame oil
— 4 months ago

Ron R

8.9

I can’t remember the last time I tasted this brand, and while it’s very approachable, it’s a total construction site. Vanilla and over-sweet brown sugar with resolved tannins. Not my cup-of-tea, but will be enjoyed by others. — 8 months ago

with Andrew and Rick

Lyndsey Wegner

9.8

Big red fruit, currants, stewed strawberries, so ripe but not overripe, like you put it in a pie, but still has the acid to hold up, cherry, like a chocolate cherry that's articificial but you just love the nostalgia and flavor. A little bit of leather on it but so beautiful. Really loving this wine, it's perfect with a steak and just keeps opening and getting more beautiful with each sip! — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I always have two wines to pair with an entree. Like variety. This has a beautiful herbal quality in it that pairs nicely as a follow up wine to my pork chop.

Here is the recipe. Try it sometime.

4-6 thick cut bone-in pork chops

- 1 cup hoisin sauce
- 1 1/2 tablespoons of sugar
- 1 1/2 tablespoons of Tamari soy sauce
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons of rice vinegar
- 2 scallions chopped
- 1 teaspoon Tabasco Sauce
- 1 1/2 teaspoons of Lee Kim Kee brand chili sauce
-1 1/2 teaspoons of ginger (I triple this)
- 1 1/2 teaspoons of garlic (again.
I double this)
- 3/4 cup of cilantro (no stems)
- 1 tablespoon of sesame oil — 4 months ago

Ron R

9.4

Yeah, from a plastic cup. This is absolutely singing and showing zero signs of aging. Textured, layered and tannic. Nice espresso notes give way to black cherries and pure cassis. From magnum. — 5 months ago

with Anne-marie

Norman

9.5

I’m loving this and I was skeptical it would be very good (no idea why). Love the typical Cab flavored, finish and full mouth punch. — 10 months ago