Combine 2 pints fresh raspberries, 1 1/2 cups granulated sugar, 1 cup Oregon Pinot Noir, and 2 cups water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat and simmer for 15 minutes.
Remove the pan from the heat and pass the mixture through a fine-mesh sieve.
Let cool to room temperature before refrigerating in the coldest part of fridge for at least 3 hours, or until completely chilled.
When the sorbet base is chilled, freeze in an ice cream machine following the manufacturer's directions. Transfer the sorbet to an airtight container and freeze for several hours until firm, preferably overnight.