“Unquestionably the Greatest for Lovers of Pinot Noir”
“One of the most enjoyable wine weekends in the world”
“It’s the tops; there is nothing as well-run and instructive”
-The New York Times
International Pinot Noir Celebration
July 29-31, 2016
at Linfield College
The IPNC is a three-day event, famous around the globe, as a mecca for lovers of Pinot noir and northwest cuisine. During the weekend, world-renowned winemakers, northwest chefs, esteemed media, epicures, and wine lovers will gather in McMinnville, Oregon, for three days of exploring Pinot noir, savoring unforgettable meals, and learning and celebrating with luminaries of the food and wine world.
Along with the speakers and chefs, it is the relaxing and festive atmosphere that sets the IPNC apart from all other wine events. Whether tasting Grand Cru Burgundy or walking through Oregon vineyards with the grower who planted them, guests find themselves unwinding in picturesque Oregon wine country for what wine legend Jancis Robinson described as “one of the most enjoyable wine weekends in the world”.
It's the tops; there is nothing as well-run and instructive
The New York Times - Frank Prial
The IPNC offers great foods, fantastic wines, and interesting lectures all wrapped up in a very casual, relaxed atmosphere that simply makes it a joy to attend.
Vinography - Alder Yarrow
The IPNC consistently attracts the brightest stars in the wine world... perhaps best of all is the opportunity to interact with pinot producers from all of the world's greatest regions.
Burghound.com - Allen Meadows
I'd recommend IPNC as an intro for casual Pinot lovers or a full-on master class for winemakers. Actually, I'd say it's required!
Sunset Magazine - Sara Schneider
IPNC is one of those rare wine gatherings that works on every level
The New York Times - Eric Asimov
One of the most enjoyable wine weekends in the world
Jancis Robinson - JancisRobinson.com
Despite Oregonians' inherent modesty and laid-back-to-the-point-of-sleepy nature, they manage to throw one hell of a festival
Food Republic - Richard Martin