At a glance

Producer

Penner-Ash Wine Cellars

Region

Willamette Valley, Oregon, USA

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$35-$50 USD

Tasting profile

Red cherry, raspberry, subtle spice, floral top notes, gentle oak integration, hint of earthiness.

Evolution: With age, expect increased aromatic complexity: dried rose petal, forest floor, mushroom, more savory undertones.

At peak: Peak will show harmonious balance between fruit, acid, and tertiary notes, with a softened texture.

Structure

Acidity

Moderate to high acidity, providing freshness and age-worthiness.

Tannins

Silky, fine-grained tannins typical of premium Oregon Pinot Noir.

Alcohol

Typically around 13.5%-14.2% ABV (vintage variation applies).

Aging potential

5-8 years; can develop tertiary complexity with proper cellaring.

Drinking window

Peak drinking

2026 to 2029

Optimal window

2024 to 2030

Current status

This wine is approachable in youth but will improve with short-term cellaring.

Current condition

Fresh, vibrant primary fruit, with balanced tannin and acidity.

Willamette Valley Pinot Noir typically shows best 4-7 years after vintage thanks to balance and acidity, which preserves freshness while tertiary notes develop.

Food pairing

Wild mushroom risotto, roasted poultry, duck breast with cherry sauce, grilled salmon, earthy vegetarian dishes.

Serving

Decant

Not required

Sustainability

Sustainability score: 8/10

Estate and contracted vineyards use cover cropping, biodiversity encouragement, integrated pest management; energy-efficient lighting and water management systems; eco-friendly packaging including lightweight bottles sourced closer to facility.

Penner-Ash is a leader in sustainable viticulture in Oregon, with strong commitments to LIVE and Salmon-Safe certification—both regionally respected benchmarks. Farming practices emphasize soil health, reduced chemical inputs, and water conservation. In the winery, there is a consistent adoption of energy- and water-saving measures and the use of regionally produced lightweight bottles. Overall, strong sustainability credentials for the American wine industry, though not certified organic or biodynamic.