Ten spoon winemaker, Andy Sponseller,his passion for winemaking in the “God-forsaken wine-grape land” of Montona – a state that’s not known for growing good wine grapes. What Andy does have to work with, however, is some amazing fruits like cherries, raspberries and pears.
His belief that less is more in winemaking really presents itself well across his entire range of wines (I’ve tasted through most of them now) and is clear in this Pinot Noir. He sources grapes from vineyard sites in the famous Williamette Valley in Oregon, has them shipped to Missoula Montana where his magic on them starts to unfold.
Not only does Andy source organic fruit he also never puts additional sulfites (all wines have naturally occuring sulfites) into the wines.
Nose: Bacon, baked beans, blueberry, cranberry, rhubarb pie, capers and a slight dill hint.
Taste: Excellent amounts of green rhubarb combined with blueberries, tart cherries and capers – good acidity helps this wine with a variety of foods; salmon and rare flank steak come to mind. A very rhone-style pinot that I know a lot of old-world Pinot lovers will dig-on. This pinot shows very well and I personally look forward to more of what Ten Spoon can do with this noble grape; even if they do have to go to Oregon to get them!
W.E.P. Rating: 90%
Winery website: www.tenspoon.com