Eugene, OR 97405
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We have a very special block of vines here at Sweet Cheeks Winery & Vineyard that is unlike any other block of vines in the vineyard. It’s wild. It’s untamable. It’s unruly. Its leaves are slightly different and it is the epicenter of the first signs of autumn in the vineyard – where the leaves begin their annual transformation from green to red to yellow to brown.
Planted in 1994, during the third phase of carefully planting the vineyard, it was the only Pinot Noir put into the ground that year as the primary focus was on planting Pinot Gris. In 2012 (a growing season that went down as one of Oregon’s most epic on record), our winemaker Leo took more notice than usual to the flavor profile of the fruit from the Wild Child block. This was a block that Leo felt deserved a spotlight in this particular vintage, so he produced Wild Child as a single block wine for the first time (without blending the fruit with other blocks of Pinot Noir), and the result was incredible – becoming a house and wine club highly sought after and favorite wine.
In spite of its wild side, the fruit from this block consistently results in a wine of elegance and grace – enamoring us by its nuances and expressions. Leo reserves the production of Wild Child Pinot Noir to growing seasons with noted excellence, and 2018 just happened to be a season where the fruit’s balance, brightness, and depth were noticeably exceptional. Aromas of cherries, cranberries, and violets are followed by savory notes of herbs, fall spices, mushrooms, and earth. Lush and juicy with a silky mouthfeel, waves of fruit and spice are met with streamlined acidity and fine tannins, ending with a blissful balance.
An earthy, savory, and fruity Pinot Noir like the Wild Child makes for an excellent food-pairing wine. Some suggestions include Cedar Plank Grilled Salmon, Grilled Herb Crusted Rack of Lamb, Smoky Glazed Ham, and Charcuterie. The best cheese pairings include Cave Aged Gruyere, Taleggio, Rogue River Blue, and Brie.
For a super simple quick-bite pairing that’s absolutely delicious with the Wild Child, cut a baguette into slices that are about an inch and a half thick, top each slice with some brie, and toast the baguette slices for about five minutes in a 425 degree oven. Spread a dab of Strawberry Pinot Noir Jam (by Oregon Growers) onto the melted brie and top the brie with one piece of arugula. It’s so easy to make, is so incredibly delicious, and the earthy notes of the arugula pair perfectly with the earthy notes in the wine.
Another pairing we love with this Pinot Noir is charcuterie meats and aged cheeses. Create a stunning looking charcuterie and cheese board by following these steps:
To gain access to our incredible 2018 Wild Child Pinot Noir, you need to be a member of our Barrel Select Club – an upper tier club with access to limited production red wines made using fruit from exceptional vintages, single vineyards, and even single blocks. This membership has limited capacity and we are currently getting close to its limit. Please call us at 541-349-9463 or email firstname.lastname@example.org
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