Lori and I recently spent a week going from Seattle to McMinnville (Oregon’s Willamette Valley) to Corvalis (wineries, breweries, and a California v Oregon State football game that did not end in the Cal Bears favor). Torii Mor was the first winery we visited. A great way to start.
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- Entrance to the tasting room at Torii Mor.
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- Panoramic vineyard view from Torii Mor.
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- One of the garden areas at Torii Mor.
The architecture of the winery and tasting room, and even the landscape architecture, has a slightly Asian feel. This might be the place to discover the zen of Pinot Noir. It’s a very calm place, but that belies the intensity of the effort going into the wines. There’s a lot going on beneath the surface.
We started with their whites, Pinot Gris and Pinot Blanc. The Pinot Gris had really nice nose, more substantial body than we’re used to seeing in a Pinot Gris, and nicely balanced flavors. It reminded us a bit of a good Sauvignon Blanc, with enough acids to work well with a range of foods. Pinot Blanc is a mutation of Pinot Noir, except now a green grape (white wine). This really didn’t do anything for me, but in fairness to Torii Mor, we didn’t taste even one Pinot Blanc in Oregon that we were at all interested in taking home.
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- Torii Mor vineyards bordering on the forest.
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- Deck at Torii Mor Winery
On to the Pinot Noirs. I’ve had Oregon Willamette Valley Pinot Noirs in the past, and enjoyed them, but with living in California I’ve been drinking Pinots from the Russian River Valley, Carneros region, Santa Lucia Highlands (Monterey) and Santa Ynez Valley (Santa Barbara) for the last 20 or more years, with hardly a bottle of any other Pinot (Burgandy, Oregon, New Zealand) thrown in. This was my first visit to the area, and my first time ever really focusing on Oregon Pinot Noir. The climate there, a bit cooler than in California, leads to Pinot Noir grapes with less sugar at full ripeness and therefore less alcohol. Lighter body seems also a regular characteristic, as does less bold fruit flavors. Yet these characteristics do not diminish from the quality of the wine, it just makes them different, and interesting. And when they’re well made, very enjoyable.
With Torii Mor, we found a range of Pinot Noirs, depending on which vineyards from which AVAs they were sourcing the grapes. One of our favorites was the 2014 Yamhill Carlton Select Pinot Noir, which surprised us with the complexity of the wine with such a light body. We brought a bottle of that home with us, and opened it our first night back, tasting it against an Armida 2014 Gap’s Crown Vineyard (Sonoma Coast) Pinot Noir. They were both easily identifiable as Pinot Noir from the flavors, but completely different wines, both excellent.
By the way, Torii Mor has a couple of winery cats that hang out around the tasting room. And if Eddie is behind the tasting room bar, you’ll get a nice description of the wines and vineyards, without him telling you what you’re going to taste in advance.
I don’t know when we’ll get back to the Willamette Valley, but I’m already looking forward to the next trip.
L’Chaim,
Larry
