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Willamette Valley Vineyards

Jim Bernau
April 25, 2017 | Jim Bernau

A New Look for Whole Cluster!

Years ago, I began experimenting with the variety I love - Pinot Noir. Instead of destemming and crushing the berries, I gently dropped the hand-picked clusters in a chilled fermenter, pushed all the oxygen out with CO2 and sealed the vessel tight. What happened next was magical - the black berries on the stem started swelling up and turning pink. When they burst, they released the most aromatic Pinot Noir. 

We were honored when our Whole Cluster Pinot Noir was recognized by Wine Enthusiast Magazine who named our 2015 vintage as Editor's Choice and awarded it with a 90-point rating. 

In 2016, we created a new look for Whole Cluster. To celebrate this, our winery's culinary team has created a decadent recipe - Pork Ribs with Whole Cluster Pinot Noir Blackberry Barbecue Sauce - shown here. I encourage you to try this recipe and enjoy it with a glass of Whole Cluster Pinot Noir. 

Warm Regards,

Jim Bernau


Alicia Imbody's Gravatar
Alicia Imbody
@ May 7, 2017 at 1:12 PM
This recipe is amazing! Great pairing and very seasonal now that it's perfect grilling weather. I really appreciated the video format, and would love to see more of these in the future! Cheers!

Virginia Luther's Gravatar
Virginia Luther
@ May 7, 2017 at 11:17 PM
Really great recipe looking so yummy.Thank you so much for the recipe.Incredible blending and extremely regular now that it's ideal flame broiling climate.Thank you for the recipe also.I am going to make this one because I love foods and cooking.Let me try how going well.

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