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Andrew Rich Wines – Pinot Noir ‘Marine Sediment’

United States
Oregon
Wine
Red

The Facts

Origins United States > Oregon

Appellation Willamette Valley

Varietal Pinot Noir

Cepage 100% Pinot Noir

Winemaking Native fermentation, 25% whole cluster

Aging French oak, 25% new

Serendipity Markets Texas

The Character

Tasting Notes Vivid red. Spice-accented aromas of raspberry, cola and pungent flowers carry an energizing mineral topnote. Sappy and focused in the mouth, offering appealingly sweet red berry, cherry and spice-cake flavors that show impressive depth and a bracing undercurrent of smoky minerality. Conveys a suave blend of power and vivacity and finishes very long and silky, with repeating florality and discreet, slow-building tannins.

Mouthfeel Full & Lush

Aromas Red cherry syrup, roasted chanterelles, framboise

Pairings Cider braised pork shoulder with roasted garlic polenta.

Awards 93 Vinous (2017)

Videos

Brand Story

Andrew’s passion for wine was nurtured not in the soils of Willamette, but in the urban sprawl of NYC, where he once edited the wine column for a national magazine. When the pull of wine outgrew than that of publishing, he headed to Burgundy to study winemaking & viticulture, a move that lead the small but influential Bonny Doon Vineyard, in California. Skills honed, Andrew headed to Oregon in 1994 with the quixotic vision of making Rhône-style wines in the Willamette Valley from Columbia Valley grapes. He was a little ahead of the curve: it wasn't until 2000 that he was finally able to realize that vision. Meanwhile, he discovered his love of Pinot Noir, which became the more dominant prong of his focus. The intent is always to make wines of balance, grace, and sheer deliciousness.

Brand Story

Andrew’s passion for wine was nurtured not in the soils of Willamette, but in the urban sprawl of NYC, where he once edited the wine column for a national magazine. When the pull of wine outgrew than that of publishing, he headed to Burgundy to study winemaking & viticulture, a move that lead the small but influential Bonny Doon Vineyard, in California. Skills honed, Andrew headed to Oregon in 1994 with the quixotic vision of making Rhône-style wines in the Willamette Valley from Columbia Valley grapes. He was a little ahead of the curve: it wasn't until 2000 that he was finally able to realize that vision. Meanwhile, he discovered his love of Pinot Noir, which became the more dominant prong of his focus. The intent is always to make wines of balance, grace, and sheer deliciousness.

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