When the late Jimi Brooks launched Brooks Wines in 1998, he branded his flagship Pinot Noir as Janus – named for the Roman god associated with the beginning of time. From the acclaimed 2016 vintage, winemaker Chris Williams works primarily with Brooks Estate fruit in the Eola-Amity Hills, but seven additional sites — including nearby Crannell and Muska — are stitched into the final blend that spent 18 months in French oak. The nose of dusty black cherry, pomegranate and dark chocolate leads to a rather supple drink of blackcurrant and Bing cherry with pleasing tannins and elderberry juice finish. According to Brooks executive chef Norma Buchholz, enjoy this with a ribeye, seared duck breast and roasted pork tenderloin.
Production: 1,200 cases