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CALIFORNIA Aside from France, the second most notorious region for winemaking goes to Napa Valley. Pinot noir was originally planted in Napa Valley in the 1940s, however it is most commonly found today through- out places such as Sonoma, Santa Barbara and Anderson Valley. These areas contain a coastal influ- ence from the Pacific Ocean which exposes the grapes to factors such as fog and cooling winds, but also an abundant amount of sun which prevents less of a variation between vintages. California pinot noir tends to have a fairly high alcohol content and are bolder and fruitier in taste and darker in color. OREGON In the past 50 years, Ore- gon—more specifically Willa- mette Valley—has become a major wine producer not only in America, but throughout the world. Pinot noir from Or- egon can be closely considered as a cross between what you'll find in Sonoma County and in Burgundy. With temperatures that are cooler than California but warmer than France, and a steady amount of rainfall, Or- egon's pinot noir is fruity with an acidic finish, but still has its own earthy qualities. Grown predominantly in the Willamette Valley, the soil is a mix of volcanic rock and sedi- ment from the Missoula floods which occurred nearly 15,000 years ago. Taking cues from France, Oregon winemakers have been practicing a more holistic approach to viticulture known as biodynamics, a sort of sustainable farming which views vineyards as a whole, imparting a mindfulness of not only the grapes but the soil be- neath them. While this meth- odology doesn't guarantee an overall higher quality, it does result in a wine that is more reflective of the land, which, in terms of pinot noir, is the ulti- mate goal. VUE ON TRAVEL V U E N J . C O M 106

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