KEN WRIGHT CELLARS PINOT NOIR 2018
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It's a surprise that Ken Wright decided to work in the wine industry considering he is from Lexington, Kentucky….the HEART of Bourbon country!! When he was in college Ken waited tables to put himself through school. It was here that he was exposed to the various wines from regions around the world. After Ken left Kentucky he went on to study enology and viticulture at UC-Davis. After he wrapped up his studies at UC he moved onto Monterey County in California's central coast. Ken was the winemaker for Ventana Vineyards, Chalone Vineyards, and Talbott Vineyards for a total of eight years before some friends of his from Willamette got him interested in the region and its possibilities. In 1976 a trip to the Dundee Hills was all he needed to convince him that this was where the finest Pinot noir in North America was being grown. Finally in 1986 Ken packed up his family along with 10 barrels and set off on a move to McMinnville where he started Panther Creek Cellars. Here he developed a concept of vineyard-designate bottling. Ron and Linda Kaplan purchased Panther Creek Cellars in 1993 and are still the current owners. Ken moved on to opening Ken Wright Cellars in the historic downtown Carlton district in 1994. He carried his concept to this site with him and now makes a single vineyard bottling sourcing grapes from his 13 vineyard sites in the Northern Willamette Valley. When the six new AVA's in the Northern Willamette Valley had to be defined it was Ken that was instrumental in organizing in detail the distinct growing areas within the region. He LITERALLY wrote the proposition for the Yamhill-Carlton AVA and once it was approved he served as the association's first President. Ruby red hues are abundant with aromas of ripe red fruits, crushed rose petals, and earthy wood. The palate is vibrant and lively with the red fruits carrying through such as cherries and wild red berries. The finish is long and silky with jammy red fruits, baking spices, and earthy mushrooms. Enjoy on its own or pair with spicy dishes, a charcuterie board with creamy cheeses and spicy salamis, and any veggie fare!!
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