The grapes are lower in sugar, and therefore the wine is less alcoholic than other red wines, coming in around 12% alcohol by volume. It's known for its fruity aromas, which provide its sweetness yet still has a lightly dry finish, and as Pinot ages, the wine develops the “barnyard” aroma of a fine wine.

While it may not seem as dry as a Cabernet Sauvignon or Tempranillo at first taste, Pinot Noir is a dry wine by nature. Wine that is considered dry, is a wine style that refers to any wine with less than 3% residual sugar. Wines with 3% – 5% residual sugar would be referred to as “off-dry.”

“Oregon vintners aim to produce Pinot Noir of delicacy and transparency. They don't always succeed; some vintages are too ripe, but that's the general goal. Some California producers aim for the same delicacy as Oregon does, but you're more likely to find Pinots that are richer and denser from the Golden State.

The Willamette Valley AVA is a fertile triangular region spanning more than 100 miles long and up to 60 miles wide. The Valley climate provides an elongated grape-growing season that is said to be ideal for Pinot Noir.