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Oregon's Pinot Noirs get some of their character from specific clonal selections. For decades these clones alone made beautiful wines, but because cooler, rainier growing seasons can leave them less ripe, Oregon reached out to Burgundy. These clones ripened earlier and provided a wider palette of flavors and characteristics. Also, the evolution of vineyard architecture has also contributed to what's in the bottles. It's the combination of all these factors—the terroir, the science and a lot of unglamorous work—that makes Oregon what it is. Wine Spectator's Harvey Steiman explains.
For the full article, check out the new issue of Wine Spectator, on newsstands November 20, 2012.
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