Here at Farmstead,  we often talk about the glories of Oregon Pinot Noir - wines that, when well made, show grace, structure, fruit, elegance, power and length.   This month, we have three great Oregon Pinots to choose from:  Anam Cara Nicholas Estate, Lachini Estate and Lachini "S" Vineyard Pinot Noirs. 

Your allocation is for any one of these, although we have enough on hand for you to purchase all three, if you wish.

Anam Cara is Celtic for friend of my soul, and this Chehalem Mountains AVA Pinot Noir offers Italian plum, raspberries and dusty rose petals on the nose blended with pomegranate, tea and toasty spices on the palate. All framed by the vineyard’s signature minerality, silky texture and rich yet soft tannins. The nicely rounded mid-palate rolls lingeringly into the sustained finish.  Parker gave the wine 91 points:"offers up mineral notes in its attractive bouquet. Velvety-textured, ripe, and layered, it is nicely balanced and has 2-3 years of aging potential. It should be at its best from 2010 to 2018....Considering the youth of the Anam Cara vines, the future appears to be bright for this family-owned winery."

Lachini Vineyards was established in 1998. The winery owns 45 acres of which 29 are planted. Their first vintage was 2001 and current production stands at 4500 cases.  Winemaker Laurent Montalieu crafts the "Estate", while Peter Rosback (of Sineann Winery) makes the "S".

The 2006 Pinot Noir Lachini Family Estate is dark ruby-colored with an expressive nose of spice box, cherry, and black raspberry. With good structure for the vintage, the wine has good grip and depth, sweet fruit, and a fruit-filled finish. Give it 1-2 years and drink it from 2010 to 2016. 90 points, Parker. 

Since the 2002 vintage, the 'S' Pinot Noir with 100% Estate fruit has been crafted to be richer, more fruit-forward and accessible upon release than the Estate.  It is seductive and feminine in the restrained nose, yet offers a round mid-palate and somewhat lengthy finish. Heady aromas of ripe bing cherries and a touch of toasted oak are interwoven nicely with the generous acids and soft tannins. Finishes lively, with a bit more structure. The savory finish of 30+ seconds is quite delectable.

Recipe:  Lamb with Minted Peas and Pancetta

Serves 4

• 2 pounds of lamb short loin, bone-in and untrimmed *
• 8 thin slices of flat pancetta
• 6 stalks of rosemary, leaves removed and coarsely chopped
• 1/2 bunch of sage, coarsely chopped
• 1 ounce dried porcini mushrooms, soaked in boiling water for 5 minutes, drained and coarsely chopped
• 2 tablespoons olive oil
• 2 ounces butter
• 1 onion, finely chopped
• 4 ounces flat pancetta, cut into batons
• 1 pound fresh peas
• 1/2 cup white wine
• 1 cup chicken stock
• 1/2 bunch of mint, leaves picked

Open out the flap (apron) of the short loin flat on a work surface with the bone side closest to you. Place pancetta, overlapping slightly, along the apron and scatter herbs and porcini evenly over. Roll away from you to enclose filling and form a cylinder. Cut through the bone where the butcher has made an incision (see note) to create 4 large round chops. Secure each with a toothpick and tie a piece of kitchen string around to hold.
Preheat oven to 375F. Heat a chargrill pan over high heat, brush lamb with oil and cook for 3-4 minutes on each side or until golden, then transfer to an oven tray and roast for 10-12 minutes for medium-rare.
Meanwhile, for mint peas and pancetta, melt butter in a saucepan over medium heat, add onion and pancetta and cook for 5-6 minutes or until soft, add peas, stir to combine, then deglaze with wine. Add stock and cook for 5 minutes or until peas are soft. Add mint, stir to combine and serve with lamb.


*The short loin is a primal cut taken from the hind section of the lamb where the rib section ends. Ask your butcher to cut partially through the bone at 4 even intervals. This will make it easier to roll.

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