Experiment with Pinot Noirs

As I mentioned earlier, I am a sucker for full-bodied dry reds - mostly Bordeaux style - Cabernets and Merlots. Recently, at the behest of a friend, who by the way is a connoisseur, I started experimenting with Pinot Noirs. He suggested that I try Pinots from Oregon and Burgundy to develop an appreciation for this grape. So far, I have tried a few Oregon Pinots and a couple of Burgundys but I am still not there. I found the one from Eola Hills Winery, Willamette Valley, OR to be the best. My problem with Pinots is related to aroma - I do not find them as aromatic. And, Burgundys did not fix the aroma issue either. May be I am not trying the right one. Any suggestions???