BLENDING A NEW NOIR Oenophile Adam Erace travels to Oregon’s pinot-rich Willamette valley for a master class in creating delicious alchemy. First planted in 1965, the vines at David Hill Vineyards & Winery (below) are some of the oldest in the region and include seven clones of pinot noir grapes (above), which are kept separate until blending. THERE’S MAYBE AN HOUR of sunlight left when I hop in Jeff Lewis’s silver F-150 hybrid to meet the icons of Oregon’s Willamette valley. “The idea is to
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