It’s Oregon Wine Month and I’m a bit behind with the restaurant opening. We were going at a slow pace and then we were 3 weeks until opening day and there was a lot of shit to be done. I had to put my pen down for a few weeks, but I’m back.
A good friend of mine Sharon came down to help me with some of the last-minute details,like picture hanging and stenciling. Since Covid, it’s been a long time since we saw each other and got to get in trouble together. We did it with Other People’s Pinot and Pinot Gris and a 9-course dinner at the Jardin Restaurant at the Hugh.
This is my first time being introduced to Maison Noir’s wines created by Sommelier Andre Hueston Mack. He calls these wines distinctive garage wines. By that term he means his focus is on specific terroirs in Oregon, sourcing his fruit to produce wines that reflect the terroir of their sites.
Andre got bitten by the wine bug while working for Citicorp. He left his day job to pursue his passion for wine. He was the Head Sommelier at Thomas Keller’s French Laundry and went on to head up Per Se in New York city. Then he made his dream come true in Oregon as winemaker/owner of Maison Noir Wines.
Andre sources grapes from some of the Willamette Valley’s well-known vineyards. Roserock and Zena Crown in Eola-Amity Hills, Hyland in McMinnville, Elvenglade and Guadalupe in Yamhill-Carlton AVA and Thistle in the Dundee Hills.
The OPP Pinot Noir and Pinot Gris paired so well with our 9 course meal.
2019 O.P.P Pinot Noir, Willamette Valley – Fermented in stainless steel and aged in French oak which 30% was new for 10 months. Tart cherry, raspberry, hint of earth and smoke with white pepper on the finish.
2020 O.P.P Pinot Gris, Willamette Valley – Soft flavors of apples, pear, peaches with nice minerality. Soft white pepper briny finish. Paired really well with the seaweed butter.