Food pairings: wild mushroom risotto, gnocchi with brown butter and sage, roasted beets with goat cheese, duck confit or pan seared duck breast, herb roasted chicken, five spice pork tenderloin, cedar plank grilled pacific salmon, charcuterie and hard cheeses

John Paul has been making Pinot Noir in the Dundee Hills since 1984, and this Dundee Hills bottling is the warmer, plusher counterpoint to his Willamette Valley cuvee, drawn from the iron-rich red volcanic (Jory) soils that the Red Hills of Dundee are famous for.

Paul is a founding member of the Deep Roots Coalition and refuses to irrigate, forcing the vines to dig down for water. Everything is fermented with native yeasts, aged close to two years in a mix of new and neutral French oak, and bottled unfiltered. The result is classic, honest Oregon Pinot at a price that rewards the curious, from one of the region's true originals.