Oregon produces earthy wines, and the most prolific are those made from Pinot noir grapes in the Willamette Valley. Often when referring to those wines, tasters use terms like, “decomposing fauna of the forest floor” as a less off-putting description than saying, “it tastes like dirt.”
In general, any grapes grown in Oregon have flavorful freshness that exceeds grapes grown in most other regions, because the earth they were grown in has several centuries less depletion of nutrients than other viticultural areas around the world.
That being said, I first must point out that this is actually a MSG (Mourvedre, Syrah, and Grenache) but having that acronym on a wine label would probably confound those folks at the TTB. This wine is full bodied, but not heavy, and starts with a yin-yang of fruit aromas that balance ripe sweet against fresh tart with added nuances of spice and a heavy dose of fresh tilled soil. On the palate, red currant jam frolics with ripe fig fruit. There is a nuance of black olive and smoke joining the flavor profile as the wine glides through the pleasurable finish.
Very Good | $50 | 14.3% ABV