Last night wasn’t fancy. Just a quiet evening at home, a seared pork tenderloin, and a Pinot Noir I grabbed because the words “Old Vine” and “Single Vineyard” still get me every time—even after decades in this industry.
The first swirl hit me with that classic Willamette Valley vibe: cranberry, cherry, and something outdoorsy, like walking a trail after the leaves have just started to fall. Turns out that wasn’t just me being poetic—the description literally calls it a “nature hike,” and honestly, that’s not wrong.
On the palate, it surprised me. Some Oregon Pinots at this price get thin, a little sharp, like they’re still figuring out who they want to be. Not this one. This has weight, fruit, and length—jammy red berries, strawberry, dried cherry, and just enough bramble to remind you it’s from a real place, not a tank farm. Those tannins? Silky and precise. Not floppy, not gritty. Just right.
And that finish… clean, minerally, a touch savory. It hangs on long enough to make you nod in approval.
The kicker? Nineteen bucks.
This drinks like something in the $28–$35 tier, no question.
Hyland Estates has been doing this since 1971 up in McMinnville AVA—a region I’ve always loved because it delivers character without trying too hard. Old vines tend to speak with confidence, and you can taste that maturity here. No teenage drama. Just honest, balanced Pinot.
What I paired it with
Pork tenderloin with rosemary and garlic. Simple. The wine lifted the dish, and the dish gave the wine enough savory support to shine. I’d also put this with:
- Mushroom risotto
- Roasted chicken
- A mellow charcuterie board
And if you’re just opening it on the couch with a blanket, that works too.
Would I buy it again?
Absolutely. This is one of those “stock a couple extra bottles” wines—great for guests, Wednesday nights, or when you just want something dependable and delicious.
If you love soft, fruit-forward Pinots with enough structure to stay interesting, this is your move.
