Having tasted hundreds of Oregon pinot noir these last several years, I remain a bit perplexed by a smell and taste in these wines that seems unique to this region. The smell/taste I am referring to encompasses a fairly broad spectrum, from menthol to eucalyptus to wet cement.

Often, this smell comes across with a dustiness to it, which rarely shows up on its own, for it's usually a dusty menthol or eucalyptus note I smell with corresponding flavors on the palate. I don't seem to be alone in identify this characteristic of some Oregon pinot noirs, however, no one seems to offer a reason why this profile exists.

Not all Oregon pinot noirs carry this flavor profile, but enough do to leave me wondering, what gives? Is it the soil, the variety, the clone, the yeast, the barrel, or something else?

I have difficulty finding this taste in other New World pinot noirs, let alone those from Burgundy or other regions in Europe. Granted, I may be overlooking an area with a similar characteristic, but based on my experience, this seems most prevalent in Oregon.

I remain perplexed as to what causes Oregon pinot noir to taste this way. If you have an idea, then please share your comment in the form below.