Still crazy good after all these years: Oregon's Cristom Pinot Noirs
- How does a winemaker, basically trained in California, adjust to Oregon grapes, and much cooler Oregon terroirs?
- What would be the effect of Doerner’s previous methodolgy (i.e. natural yeasts, whole cluster, minimal handling and zero filtration) on Oregon grown pinot noir, or would he be forced to make changes?
Marjorie, straight up, just above tree break