Panther Creek, located in McMinnville Oregon, is passionate about its wine and that passion leads them to source fruit from some of that state’s top vineyard spots who are operated by folks who have a similar passion. Its Pinot Noir has garnered a large number of accolades over the years and has been some of my personal favorite since first tasting them a couple of years ago.

2007 Freedom Hills Pinot Noir – W.E.P. Rating: 100%

Technical Data:

Appellation: Willamette Valley

Alcohol: 14.10%

Composition: Pinot Noir: 100% Freedom Hill Vineyard

$40.00 bottle

Nose: Sharpie pen, burnt tire, cranberries, sour cherry, wet cedar and currant.

Taste: Black sour cherries and cranberries hit the front palate with authority. Next up, on the mid-palalte is the flavors of some leather, tobacco, cedar, dark chocolate and the sharpie pen. Good finish that hangs out for awhile and finishes with all kinds of stellar, tart red fruits.

2007 Verde Vineyards Pinot Noir – W.E.P. Rating: 75%

Technical Data:

Appellation: Willamette Valley

Alcohol: 12.90%

Composition: Pinot Noir: 40% Momtazi Vineyard, 30% Temperance Hill Vineyard, and 30% Elton Vineyard

$35.00 bottle

Nose: Dried cherries, lavender, shoe polish, cranberries, cinnamon and a touch of cedar.

Taste: Good red fruit on the attack of cherry and cranberries and some nice hints of vanilla and Christmas spices as well. Good mid palate tranisition with both acidity and tannins holding together, however, the finish is actually a bit short for me. Overall, this isn’t a bad pinot for $35 but there are others I’d seek out in its price range.

On the web: www.panthercreekcellars.com

Based in McMinnville Oregon, Panther Creek Cellars has been at it since 1986 with a model of picking top-shelf vineyards in its surrounding areas. Their goal? Simple. Produce best-of-class wines that reflect the terroir of each vineyard and ultimately showcase what Oregon is capable of.

I fell in love with their wines last year so it’s great to see how things are progressing – this time with a pair of their whites. I realize that not many people outside the state of Oregon thinks “chardonnay” when thinking of Oregon, but I’ve had some really nice ones from there. To me, they’re typically a lot more acidic then what you’ll find in hotter regions, however, I find them very appealing.

Of course Pinot Gris has become a staple in Oregon winemaking and really should be more widely accepted on a national and international scale for how well it can be made in Oregon. I know too many people who have a limited “Pinot Gris Palate” – and they should really try to branch out and try Pinot Gris from other areas.

2008 Chardonnay – W.E.P. Rating: 100%

Technical Data:

• Bottling Date: April 15, 2009
• Release Date: July 1, 2009
• Alcohol: 14.1%
• Cooperage: 7 month, stainless steel
• Fermentation process: No malolactic, dry
• Production: 300 cases
• Vineyard: Volcanic Nekia and Jory soil
• Price: $20

Nose: Green apples, jolly ranchers, grapefruit, kiwi and pears.

Taste: Reminds me of eating a freshly picked apple from the tree – add in some hints of grapefruit juice and the flavor of an apple jolly rancher candy. Stellar apple flavors that pick up quite heavily across the mid palate and that is where the nice acids start kicking into gear as well. Good, clean finish on the end make this one of the more desirable chardonnay’s I’ve had in awhile.

2008 Pinot Gris – W.E.P. Rating: 120%

Technical Data:

• Bottling Date: April 2, 2009
• Release Date: May 1, 2009
• Alcohol: 13.2%
• Cooperage: 6 month, stainless steel
• Fermentation process: No malolactic, dry
• Production: 300 cases
• AVAs: Approximately 70% Willamette Valley and 30% Rogue Valley
• Price: $14

Nose: Grass-laden grapefruit, lemons, rose petals and a very nice petrol action.

Taste: Superbly bright tropical fruits cascade across the front-end of the palate and have a nice supporting cast of acids which help keep it all together. This is an exceptional pinot gris that is a stark reminder of why Oregon kicks ass with it. Nice long finish has enough acidity and left-over fruit to tear right through heavy cream-sauced pasta or with pesto. An exceptional effort that should be highly sought after.