Summer temperatures were so cool in Oregon in 2008 that Pinot Noir producers worried that they would never get their grapes ripe. But when the calendar turned to October, the sun came out and kept shining until all the grapes were in. Temperatures stayed warm but not hot. In cellar after cellar on a visit this past September, editor at large Harvey Steiman tasted barrels, tanks and just-bottled wines of light texture and refinement, with glowing flavors, silky tannins, long finishes and that elusive element every Pinot Noir producer seeks-finesse.
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