I also visited Oregon Pinot Camp when they were pouring this vintage, so I was able to get a real spectrum of how the wines were showing. Check out my pictures of camp here!
This wine is a relatively large production (only in terms of Willamette though) at around 37,000 cases. It was made with a variety of Pinot Clones such as Dijon 113, 114, 115, 667, 777, Pommard, and Wadenswil.
I would first like to note the color of the wine which is quite light but also very typical of the vintage. When comparing it to the 2006 Pinot's from Willamette it's quite easy to differentiate the vintage simply from the color.
On the nose I get classic Pinot Noir aromas of wild raspberries, red cherry, cola, cocoa, and rhubarb. There is a very pronounced mineral/soil component that reminds me of crushed rocks and chalk. This wine becomes twice as aromatic if it is exposed to the proper amount of oxygen, so get out you Vinturi aerator or a decanter if you have one.
On the palate I get sweet and very tart cherry notes that combine with lots of crushed rock, mineral, rhubarb, white pepper, spice, and hints of toast. The wine is dry and tart and the fruit very delicate. There's just the slightest touch of alcohol on the finish which is not anything too intrusive.
This is a food friendly wine because of it's sharp acidity and delicate fruit flavors. I can see roasted salmon or a very tender and slightly undercooked piece of beef being the perfect pairing for this wine. Or perhaps a cranberry glazed pork tenderloin! 89 Points