One thing that fascinates me about the Pinot Noir grape is its versatility: it can be made into a beautiful red wine, or the base of sparkling wine, a crushable Rosé, or even an elegant white wine. Yes, that’s right- a white wine from a red grape! White Pinot Noir, Pinot Noir Blanc, Blanc de Noir are just some of the names for this wine that’s gaining traction in the wine industry, with many emerging from the Willamette Valley in Oregon as well as our very own Anderson Valley.
Maggy Hawk White Pinot Noir
Nestled in the far north west corner of Anderson Valley (also referred to as the Deep End), Maggy Hawk vineyard is an ideal location for growing cool-climate Pinot Noir. This climate is ideal because it allows the berries to develop at a nice, even pace and helps preserve the grape’s natural acidity.
I’ve been making White Pinot Noir since 2018 for Maggy Hawk and have chosen a few blocks of 115 clone that are specifically farmed and harvested to make this special wine. I love the mix of fruity and floral aromatics that 115 gives, with plenty of bright acidity that adds length to the palate.
For my version of White Pinot Noir, I use multiple yeasts to inoculate for primary fermentation- adding to the complex mix of aromas and flavors within each lot. I also send the juice to all neutral (old) French oak barrels right after it’s pressed, where it goes through both primary and malolactic fermentation. The Maggy Hawk White Pinot Noir spends about 9 months in barrel, is sent to bottle, and then will sit another 9 months before it’s released to the world.
Whether you’re looking to try something new this Holiday season or have a refreshing white wine after a long day of Zoom calls, go for some White Pinot Noir from these fine producers:
Left Coast Cellars
Willamette Valley Vineyards