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Pinot Talk with Rudy Marchesi

A 1978 Beaune Premier Cru changed winemaker Rudy Marchesi’s perspective on wine. Funny, then, that he would become one of the top producers of Oregon Pinot Noir today, at Montinore Estate. He made his first wine 40 years ago, a student of wine since youth thanks to a winemaker grandfather. He remains a student, though, constanting looking for new and innovative techniques, biodynamic practices, and different grape varieties to grow in the Willamette Valley climate. His fascination with native northern Italian grapes led to his white wine blend, Borealis. His love of food has him producing cheese, cured meats such as prosciutto and salami, and verjus, a pressed juice of unripe grapes that falls somewhere between wine and vinegar. Oh, and did we mention he’s a jazz pianist?

What sets your wines apart from other Oregon Pinot Noir producers?
“We try to find that balance between elegance and concentration of flavor. We are more interested in our wines being seductive than big. And, consequently, I think that our wines are more European in style as opposed to new world.”

What is your favorite dish to pair with one of your wines.
“It’s difficult to answer that question with just one dish because Pinot Noir by nature is so versatile. For example, I recently had a fluke ceviche at ABC Kitchen with our Red Cap Pinot Noir, and it was one of the most interesting and pleasurable pairings I have had in awhile. Likewise, the Red Cap was spectacular with a pork roast I recently had. But I think one of my favorite pairings, as the weather gets warmer, is our Almost Dry Riesling with any kind of grilled seafood.”  

What is the most memorable bottle you have had?
“It was a 1978 Beaune Premier Cru. It was the first time I experienced Pinot Noir at that level of quality. And it completely changed my perspective on wine.”

More on Rudy Marchesi, and his Montinore bottlings here.

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