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2017 Release

 


91 Points   (Wine Enthusiast)

From Pommard clones planted in 1990, this cuvée turns lighter and a bit delicate in this vintage, with rhubarb, strawberry and cherry fruit leading into some still-grainy tannins. Despite the lightness, it is complex and detailed, with a hint of compost that adds further length and interest to the finish.

 

AVA: Dundee Hills     LOCATION: Breyman Orchards Rd.

ELEVATION: 600’-650’       SOIL TYPE: Jory

YEAR PLANTED: 1990       CLONAL MATERIAL: Pommard    

VINEYARD SIZE: 7.25-acre vineyard     VINIFICATION: 1.75-ton open-top fermenters done with 20% whole cluster fermentations.

PICKING DATE: 10/17/17     TONS/ACRE: 1.85  

OWNERS: Joyce Cooke    PRODUCTION: 464 cases bottled

Winemaking and Notes: Balcombe Vineyard is simply one of the best vineyards we work with and every year it produces wines of terrific quality that are absolutely true to the Dundee Hills. For those of you who don’t know, this site is located toward the top of the Dundee Hills on Breyman Orchard Rd. It was planted in 1990 to Pommard and we have worked with the fruit every year since 1997, so we have become pretty accustom to how the grapes grow, ripen and ferment into wine. All of these aspects are very important pieces of making high quality Pinot Noir.

 

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SKU: 17BV

91 Points  (Wine Enthusiast)

Located in the heart of the Dundee Hills, this is a staple of the winery's vast lineup. Brambly berry fruit carries a subtle whiff of leather, and a touch of mocha runs through the finish. It stops just a little short, leaving a tangy kick.

 

AVA: Dundee Hills    

LOCATION: Breyman Orchards Rd.

ELEVATION: 600’-650’      

SOIL TYPE: Jory

YEAR PLANTED: 1990      

CLONAL MATERIAL: Pommard    

VINEYARD SIZE: 7.25-acre vineyard, 1.7-acre block    

VINIFICATION: 2.5 and 1.75 ton open-top fermenters done wiht 60 and 50% whole cluster fermentations respectively.

PICKING DATE: 10/17/17    

TONS/ACRE: 1.85  

OWNERS: Joyce Cooke   

PRODUCTION: 244 cases bottled

Wine Making and Notes: What is there to say that has not been said over the previous 17 vintages of this wine? It is amazingly consistent. It has powerful and darker-than-normal Dundee Hills fruit with a brooding tannin structure that we have worked at accentuating by using a greater degree of whole cluster fermentation. The 2017 is about the same level as the wonderful and rich 2016 bottling. If this wine has been your go to over the years, it will be again this year. This is a wine club only offering.

 

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SKU: 17B1B

92 Points  (Wine Enthusiast)

At first sip, just a touch of bitterness comes up, but given its youth that can be expected to smooth out over time. There are highlights of clove and cinnamon under bright raspberry fruit, and the wine penetrates into a tannic, astringent but lengthy finish. Best to tuck this away a few years before drinking.

 

AVA: Dundee Hills    

LOCATION: Breyman Orchards Rd.

ELEVATION: 500’      

SOIL TYPE: Jory

YEAR PLANTED: 1973     

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 60-acre vineyard, 4-acre PGC block    

VINIFICATION: Two 1.5-ton open-top fermenters done with 100% whole cluster and three fermenters done with 20% whole cluster fermentations.

PICKING DATE: September 13th     

TONS/ACRE: 2.95

OWNERS: The Durant Family    

PRODUCTION: 350 cases bottled

Two fermenters of fruit were 100% de-stemmed and went through a normal cold soak of 4 to 5 days and then was fermented in 1.75-ton open-top fermenters and was punched down 1x/day before being pressed and allowed to settle for 3 days. Two other fermenters were done with 20% whole clusters, went through a standard cold soak of about 5-6 days, pumped over 1x/day until fermentation began and then was pigeaged 1x/day until dry and then was pressed and allowed to settle for 3 days. The wine spent about 10 months in barrel in 33% new oak. 5 and ½ barrels of the 20% whole cluster fermentation barrels were selected and 3 ½ from the 100% whole cluster fermentations. This combination allows for the forward, supple nature of Dundee Hills fruit to be showcased while in check by the old vine, mineral-driven elements of the 100% whole cluster barrels. This is a wine that has old bones and sensibilities to it while still having the stuffing that Dundee Hill wines are known for.

These now monster vines were planted back in 1973 making them some of the oldest vines in Oregon and thus giving this bottling an historical aspect to it. 44 year-old vines in Oregon are exceptionally rare both because there was so little planted acreage back then and because some of that acreage has been re-planted due to phylloxera That this site and wine exist at all is somewhat of a minor miracle. In part due to this, this wine knows exactly what it wants to be. This is finesse, subtleness, elegance and discreet balance all backed up by a sneaky and looming firmness that comes on in the back of the wine. Only older vines make wines like this. This is not a wine that needs to make a dramatic entrance because all the work is done on the back end.

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SKU: 17DB

93 Points   (Wine Enthusiast)

This excellent vineyard brings a fuller, chunkier style to the 2017 lineup. The powerful fruit emphasizes black cherry flavors, wrapped in a veneer of barrel toast. The tannins are astringent and leave an impression of black tea. As with all of the winery's 2017s, this young wine will benefit from another year or two of bottle age before being opened.

 

AVA: Dundee Hills     

LOCATION: Breyman Orchards Rd.

ELEVATION: 500’       

SOIL TYPE: Jory

YEAR PLANTED: 2000     

CLONAL MATERIAL: 100% Dijon 115

VINEYARD SIZE: 60-acre vineyard, 3.1-acre PGC block   

VINIFICATION: One 8-ton open-top fermenter done 100% destemmed and two 1.75 ton done with 100% whole cluster fermentations.

PICKING DATE: 10/02/17      

TONS/ACRE: 3.44

OWNERS: The Durant Family  

PRODUCTION: 170 cases

Wine Making and Notes: The Madrone Block’s Dijon 115 planting creates a much different Pinot Noir than the Pommard Clone from the Bishop Block, and it is special enough to be bottled on its own. In the 2017 we utilized an 8 ton open top fermenter for all of the de-stemmed fruit from this block. This requires and intense regiment of pumping over while punching down to ensure both gentle and effective reincorporation of solids with the juice. Four of the seven barrels were chosen from this lot. The remaining two fermenters were 100% whole cluster fermentations to provide a level of structure and savory aspects into the densely fruited large de-stemmed fermentation. The remaining three barrels of the bottling were selected from these ferments. So, this still brings in the velvety texture that Dundee Hills Pinot Noirs can have although the more rigid tannin from the one barrel can be felt in the back of the wine, if only for a fleeting moment. This is definitely deep in fruit and oozing with textural appeal. This borders right on sultry as all bottlings of this block have since we began producing it in 2012. Almost certainly, this is the single vineyard designate with the most upfront appeal to it. This will show sweet red fruits which are certainly a staple of the vintage with classic Dundee Hill sweet spices. Hard not to like.

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SKU: 17DM

91 Points   (Wine Enthusiast)

Nicely textured, this weaves strawberry fruit with elements of parsley and graphite in a well-balanced, medium-weight wine. The tannin management is spot-on, firm but polished, and the overall mix of fruit and acidity and tannins suggests that this will cellar well for up to a decade.

 

AVA: Ribbon Ridge     

LOCATION: North Valley Rd.  

ELEVATION: 450'         

SOIL TYPE: Wellsdale

CLONAL MATERIAL: 50% Pommard & 50% Dijon 777     

VINEYARD SIZE: 30-acre vineyard

TONS/ACRE: 3.25           

VINIFICATION: Pommard fermented in 1.75 open-top fermenters, 100% destemmed, Wadensvil also in 1.75 ton fermenters done 60% whole cluster.

OWNERS: Patricia Green Cellars     

PICKING DATE: 9/30, 10/02 and 10/04/17  

PRODUCTION: 615 cases bottled

Wine Making and Notes:  This bottling has always been the powerful view of this vineyard site and we still have blocks in the vineyard in the 7-20-year-old range that have not made (will not make?) the change to the far more stylish and mineral-driven Estate Old Vine style. That is fine. Our Estate Vineyard is fairly large and incredibly diverse so having two wholly different wines coming off of it is hardly surprising or in any difficult to deal with. To us, this is the exciting part of Pinot Noir and vineyard management, and the marriage of the two in winemaking. The wine is dark in color, dense in earth-tinged dark fruits and relatively thick with tannins. However, as the vineyard has aged, fewer blocks are still producing this style of wine that seems to be indicative of the young vines. This comes from just three blocks: a 1998 southeast-facing planting of Pommard, a 2000 south-southeast facing planting of Pommard at lower elevation and a 1997 planting of Wadensvil that faces northeast and northwest. The wine is mostly Pommard with just a touch of the Wadensvil rounding it out. The composition of this wine changes regularly vintage to vintage. The Pommard was 100% de-stemmed, went through a standard cold soak of about 4-7 days depending on the block, fermented in 1.75-ton open-top fermenters and was pigeaged 1x/day before being pressed and allowed to settle for 3 days. The Wadensvil was done as 60% whole cluster and despite the difference in clone and whole cluster fermentations the fermenters and the handling of the fruit in fermenter were the same. This spent a little less than a year in barrel with 20% being new and the rest that were previously used between two and six times so there is minimal oak influence in this wine. These vines do not have the root depth of the significantly older sections of the vineyard and therefore do not necessarily feed upon and drink the same material. Since we dry farm these younger vines, even at 16-20 years of vine age they are still under a bit of duress. This leads to small, tight clusters and fairly thick skins. This gives the wine its trademark dark, almost purplish color and hefty, dense tannic structure. This is filled in quite easily by liqueur-like dark fruit. This can be a bit savage in nature when youthful but it comes around surprisingly fast and, of course, is good for years and years.

 

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SKU: 17ESTV

92 Points – Cellar Selection   (Wine Enthusiast)

Lovely aromatics send up scents of sandalwood and hints of pomegranate fruit. It hits the palate with astringent tannins and light flavors of raspberry, suggesting that another couple of years in the bottle will serve to open it up further. Drink 2020 to 2030.

 

AVA: Willamette Valley          

LOCATION: Burnell Rd.  

ELEVATION: 500’                   

SOIL TYPE: Bellpine

YEAR PLANTED: 2000          

CLONAL MATERIAL: Dijon Clone 115, Pommard, Coury Clone & Wadensvil

VINEYARD SIZE: 85-acre vineyard, ~11-acre PGC block

VINIFICATION: Various: fermentations ranging from 0-100% in both 1.75- and 2.5-top open-top fermenters

PICKING DATE: 9/27-10/06/17         

TONS/ACRE: Approx. 3.50

OWNERS: Dan and Helen Dusschee          

PRODUCTION: 710 cases bottled

This bottling is comprised of 80% Dijon 115 across all three blocks with all wines containing 40-50% whole clusters in the fermentation. About 15% comes from the older vine Wadensvil which was fermented with about 60% whole clusters. The Coury and Pommard round out the blend. This wine was in barrel for a little less than a year in around 20% new oak and a combination of once-five times used barrels. It has the deep pigmentation, floral aromatics, intense mid-palate sweetness with structured finishing tannins. It is funny to us that this is our “regular” bottling of Freedom Hill simply due to the existence of our small clonal bottlings. By any measure this is a terrific, site-specific Pinot Noir from one of Oregon’s classic and historical vineyards. This has incredibly well-farmed material that provides the wine with great intensity and balance. This is far from “regular” but nonetheless here at PGC that is what it is although we have taken to calling it “Freedom Hill Classic!”. Bang for the buck/Quality-to-price ratio/however you want to term it, this wine is off the charts. This has so much to it that it will drink well almost immediately, but the upside is that it will drink beautifully a decade from now.

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93 Points – Cellar Selection  (Wine Enthusiast)

The Coury clone cuttings were obtained from the Hyland vineyard, and this makes an interesting comparison to that cuvée, also from Patricia Green. Rock and berry dominate here, with root flavors of beet and parsnip. It's a sleek wine, with pinpoint raspberry fruit underscored with minerals. Delicious now, but can be cellared for a decade or longer.

 

AVA: Willamette Valley   LOCATION: Burnell Rd., Dallas, OR  

ELEVATION: 500’    SOIL TYPE: Bellpine

YEAR PLANTED: 1998    CLONAL MATERIAL: 100% Coury

VINEYARD SIZE: 85-acre vineyard, 1.1-acre PGC block  VINIFICATION: 2.5-ton open-top fermenters done with 100% whole cluster and 35% whole cluster fermentations.

PICKING DATE: 09/27/17     TONS/ACRE: 3.23

OWNERS: Dan and Helen Dusschee      PRODUCTION: 216 cases bottled

Wine Making and Notes: Coury Clone Pinot Noir has a fascinating background tale that is literally rooted in the earliest history of the Oregon wine industry. The short version is that Charles Coury submitted his master’s thesis for cool climate winegrowing to the University of California at Davis while studying in Alsace, France in 1964. He brought cuttings back to the U.S. when he returned that summer. From these small and straight forward beginnings the plantings and legend of the Coury Clone begins. For a full and detailed account of this very, very interesting agricultural story that was lost to history for some time please go to The Price of Pinot’s website (http://www.princeofpinot.com/article/1214/) and read for yourself.

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SKU: 17FHC

92 Points  (Wine Enthusiast)

These vines, planted in 2001, bring brambly berry fruit front and center, punched up nicely with the vineyard's characteristic savory herbs. It's a complex young wine, still stiff and a bit unyielding, but with the balance and components to blossom after a couple of more years in the bottle.

 

AVA: Willamette Valley      

LOCATION: Burnell Rd.

ELEVATION: 500’               

SOIL TYPE: Bellpine

YEAR PLANTED: 2001       

CLONAL MATERIAL: 100% Pommard

OWNERS: Dan & Helen Dusschee      

This trio of wines, where we attempt to show you the nature of Freedom Hill Vineyard through the lens of a single clone, have been exceptionally popular and very well received. The 2015 Dijon 115 was referred to as “sharing the traits of Romanee St. Vivant” while the Pommard “could pass for a New World Richebourg” by Josh Reynolds of Vinous.com. Despite that high praise it was the 2015 Coury Clone that netted the highest score of the three wines with 95 points.

The 2016s are largely by the boards already at this juncture, but the 2017s operate in the same sort of stratosphere as previous vintages. The Dijon 115 will be selected from a wider variety of barrels than ever before and its depth, character and complexity will reflect its larger pool of possible components. The Pommard may well turn out to be the most fascinating of the six bottlings we have made previously of this intense version of Freedom Hill. The Coury Clone will be, as always, the crown jewel of the cellar, combining amazing aromatics, fantastic texture and unique flavors.

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SKU: 17FHP

93 Points – Editors’ Choice (Wine Enthusiast)

Among no fewer than five Freedom Hill cuvées from Patricia Green in 2017, this pokes out just a bit richer and fuller than the others, with brambly black cherry fruit and savory herbs. The tannins taste of black tea, and as the wine takes a deep dive down the palate, streaks of cola bring additional highlights. Quite young, but with superb long-term potential.

AVA: Willamette Valley          

LOCATION: Burnell Rd.  

ELEVATION: 500’                   

SOIL TYPE: Bellpine

YEAR PLANTED: 1998          

CLONAL MATERIAL:  Wadensvil

VINEYARD SIZE: 85-acre vineyard, ~11-acre PGC block

OWNERS: Dan and Helen Dusschee          

We have been making wines from Freedom Hill since 2012 and have bottled 22 individual Pinot Noirs from here in those five vintages. Freedom Hill is a great site, owned and farmed by wonderful people and it has become, behind only our Estate Vineyard, the second most important vineyard in our broad and diverse cellar. We started with the older vine Wadensvil (we get two separate blocks, one older and one younger) in 2016 but waited a year to see if we could more completely realize the potential of the block.

Our instincts proved correct. The terrific thing about the Freedom Hill Pinot Noirs is that they all show the inherent deeper, bolder, more structured character that the site possesses and is well known for while also allowing a distinctly violet-y aromatic note to add a level of delicacy and grace to the wines. Wadensvil loves marine soil and it definitely benefits from anything that will add a floral note to it already floral nature. Combining with the inherent structure of Freedom Hill allows for this wine to stretch out in ways that seem impossible. This wine has great range across both its vertical axis (aromatics and flavor) and its horizontal access (power and depth) that it creates a Pinot Noir with a great amount of space to it. This is a wine that is very comfortable with itself and allows you room to explore what it has to offer.

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SKU: 17FHW

92 Points   (Wine Enthusiast)

This sappy wine is relatively light when first opened, at least compared with the rest of the winery's 2017s. It's a pretty wine, elegant and clean, with wild raspberry fruit. With ample breathing time it gains flesh, though remains a bit thin through the finish.

 

AVA: McMinnville   

LOCATION: Vineyard Ln.

ELEVATION: 650’   

SOIL TYPE: Jory

YEAR PLANTED: 1989     

CLONAL MATERIAL: 100% Coury

VINEYARD SIZE: 135-acre vineyard, 1.4-acre PGC block   

VINIFICATION: Four 1.5-ton open-top fermenters done 100% destemmed.

PICKING DATE: 10/07/17      

TONS/ACRE: 3.36

OWNERS: Laurent Monthelieu    

PRODUCTION: 216 cases bottled

Winemaking and Notes: This is an amazing old vineyard. How, back in 1972, someone decided to plant this insanely remote vineyard well southwest of McMinnville is sort of beyond me. Nonetheless, this nearly 50 year-old vineyard is the defining site in the McMinnville AVAs and is one of the renowned vineyards in the state of Oregon. The site is farmed biodynamically and the attention to detail there is amazing, especially when one takes into account the size (around 135 acres). We were offered a small section of the site planted to Coury Clone in 1989. Given our predilection for collecting the great sites of Oregon in our cellar, our desire to work with beautifully farmed old vine fruit and our obsession with Coury Clone this was a no-brainer.

Our instincts proved correct. This is easily one of the top wines in the cellar from 2017 and given that we bottled 26 other Pinot Noirs that is saying a lot. Having the experience with the Freedom Hill Coury Clone definitely gave us insight into what the potential was and what the experience of the clone’s impact within the context of the site’s terroir was going to be but, holy cow, we did not know we were getting something like this. Hyland is higher elevation and thus in volcanic (Jory) soil while Freedom Hill is lower and in marine (Bellpine) soil. The difference the soil

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91 Points   (Wine Enthusiast)

An elegant wine that skates lightly along a red fruit spectrum from strawberry to raspberry with supporting streaks of citrus, this should benefit from further bottle age. This requires further aging for optimal drinking. Enjoy 2020–2025.

AVA: Chehalem Mountains           LOCATION: Kings Grade Rd.

SOIL TYPE: Marine Sedimentary & Volcanic            YEAR PLANTED: 1990s

CLONAL MATERIAL: Pommard, Dijon 115 & Mariafeld (Clone 23)              VINEYARD SIZE: 26-acre vineyard, ~4.4-acre PGC block

VINIFICATION: 1 open-top 1.5 ton fermenter and 1 9-tone open-top fermenter both done 100% de-stemmed.

PICKING DATE: 10/05/17             TONS/ACRE: 2.87

OWNERS: Todd Hansen                              PRODUCTION: 216 cases bottled

Lia’s Vineyard, to us, is about the unusual (in Oregon) combination of soil types due to the change in elevation that the vineyard has over a relatively small amount of overall acreage. That is what makes this vineyard fascinating and, in our cellar, totally unique. The Pommard at higher elevation in volcanic soil produces intense, sultry and concentrated Pinot Noir and the Dijon 115 leans to a much more structured and savory style since it comes from the marine soil at the bottom of the vineyard (this is still in the middle of the overall hillside). The Mariafeld is at an even lower spot on the hill than the Dijon 115 and it adds its own little thing to the whole situation.

We chose a total of nine barrels for the 2017 Lia’s Vineyard bottling. In 2017, due to space constraints, the Lia’s Vineyard clones of Pinot Noir were co-fermented in 2 separate fermenters. The nine-ton fermenter was 67% Dijon 115, 18% Pommard and 15% Mariafeld. The smaller fermenter was 67% Pommard and 33% Mariafeld. We generally prefer to ferment clones separately but the circumstances of harvest led us to this sort of happy accident. We ended up choosing 6 barrels from the large fermenter and 3 barrels from the smaller. Over the years we have been refining our approach to the Lia’s Vineyard fruit and working to draw out the more subtle aspects we believe it has, in favor of the more overt, fruit forward nature it also has the ability to display. The 2017 is a bit more fruit driven than the previous vintage due to the nature of the fermentations but in some way that might not be a bad thing. There is an aromatic element to it that is far more floral than it has been in the past vintages and the wine is a bit more inviting. It’s full of space for one to explore rather than being a wine that simply rushes at you with a full-throttled intensity. This wine is quite integrated at a very young age which is surprising given the dispirit clones, vine ages, elevations and soil types. Likely due to the co-fermentation and de-stemmed fruit we have a quite seamless and lush Lia’s which works with the aromatic etherealness of the vintage and the floral nature of the site. This may not have the purity and well-rounded beauty of the 2016 but it is immensely pleasurable and will be delicious for years to come.

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SKU: 17LIA

While this wine falls outside of our normal winemaking pattern since it is from an assemblage of vineyards as opposed to one specific vineyard site it still retains the idea of place as important in the overall characteristics of Oregon Pinot Noir. While we have broadened that concept away from the vineyard and to the appellation the approach to bottling this wine certainly began with the same philosophical principles we apply to our vineyard designated wines.  The Marine Sedimentary bottling takes wine from selected blocks and barrels from across multiple sites. Our entire Estate Vineyard, both Pommard (The Anklebreaker Block) and Wadensvil Clone from Olenik Vineyard and Dijon 115 and Mariafeld Clone from Lia’s Vineyard.

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SKU: 17MS

93 Points (Wine Enthusiast)

Gotta love the name, which the winery notes attribute to its “unusually rocky topsoil.” Spicy and sharp edged, it explodes with pungent cranberry and raspberry fruit. Then, with a little airing out, the flavors broaden across the midpalate, textural and bracing. The mineral-drenched finish lingers for a full minute or longer.

 

AVA: Chehalem Mountains               

LOCATION: Kings Grade Rd.  

ELEVATION: 325’                                

SOIL TYPE: Willakenzie

YEAR PLANTED: 2007                       

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 32-acre vineyard, ~1.0-acre PGC Wadensvil block

VINIFICATION: 2 open-top 1.75 ton fermenters, each done with 35% whole cluster fermentation

PICKING DATE: September 26th     

TONS/ACRE: 3.25

OWNER: John & Susan Olenik        

PRODUCTION: 197 cases bottled

Winemaking and Notes:This is a lower lying section in Olenik Vineyard planted to Pommard clone in 2006 and the name references the rock-strewn nature of this section of the vineyard. This is definitely the warmest spot in the site with the radiant heat from the rocks and this was picked early on in the 2017 harvest at moderate level of brix belying this wine’s deep, dark color and powerful overall nature. This is only our third time bottling this section and the first time since the legendary 2012 bottling. We are very pleased to be able to show the characteristics of this utterly unique piece of ground in Oregon. The Anklebreaker moniker is a visual description of the ground this part of the vineyard is planted in. The basalt boulders, rocks and stones in the section of the vineyard are no doubt part of a long ago land slide from further up the embankment and they give the block an eerie similarity to Chateauneuf-du-Pape. Somehow, the name seems to also convey the style of wine to expect and delivered. This is broad-shouldered Pinot Noir with deep and very dark fruit flavors. This is years away from any sort of peak but certainly provides satisfaction at the big-boy level in the short run. This is an electrifying and completely unique Pinot Noir. Even within a cellar that boasts an amazing level of diversity this Pinot Noir stands out as freakishly different. Drink at your own risk.

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SKU: 17OA

94 Points (Wine Enthusiast)

This clone seems to be a perfect fit in this location, yielding robust berry fruit further defined with sappy acids. Juicy citrus flavors underscore the berries, and despite its youth it's a tangy and quite appealing wine, with another decade of aging potential.

 

AVA: Chehalem Mountains   

LOCATION: Kings Grade Rd.

ELEVATION: 375’      

SOIL TYPE: Willakenzie

YEAR PLANTED: 1991    

CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block  

VINIFICATION: 2 open-top 1.5 ton fermenters. One fermenter containing 100% de-stemmed fruit, the other containing 60% whole cluster fruit.

PICKING DATE: October 5th    

TONS/ACRE: 2.0

OWNER: John & Susan Olenik     

PRODUCTION: 288 cases bottled              

Winemaking and Notes: The combination of marine sedimentary soil and Wadensvil creates a nearly perfect intersection for Pinot Noir in Oregon. Wadensvil tends toward more elegant, high-toned and red-fruited wines while the sedimentary soil adds an element of structure and turns the wine distinctly toward a very mineral-driven mid-palate and finish. The ten barrels that make up this wine come equally from a fermentation that was done with 60% whole clusters and from a fermenter that was 100% de-stemmed. Despite the differences in the make-up of the fermentations the bins were both pigeaged 1x/day and pressed separately on the same day. The fruit that was fermented with 60% whole clusters emphasizes minerals, spices and back-palate structure all of which provide tension in the herb-laced red fruit. The de-stemmed barrels are a rush of sweet, feminine red fruit with a velvet-like texture. We’ve been using this combination for this particular bottling for the past couple of vintages in some form or another. The whole clusters give an incredible backbone to the wine that lends an austerity that benefits it not only down the road but in the here and now, allowing it to be the wine from the Chehalem Mountains that is the most elegant, graceful and refined of the bottlings. This wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force. This is a sneaky, subtle wine that will playfully hint at grandiosity.

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SKU: 17O

93 Points  (Wine Enthusiast)

The vines date back to 1983, yielding a young wine with classic texture and elegance. Bright red berry fruit seems gently dusted with sweet spices. It's a lovely wine, with a light hint of mushroom in the finish. The length is impressive—this wine just doesn't quit.

AVA: Dundee Hills     

LOCATION: Worden Hill Rd.

ELEVATION: 450’     

SOIL TYPE: Jory

YEAR PLANTED: 1978    

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 31-acre vineyard, ~3-acre PGC block   

VINIFICATION: 4 open-top 1.75 ton fermenters done with 33% - 100% whole clusters and 1 2-ton fermenter done with 40% whole clusters

PICKING DATE: 10/09/2017   

TONS/ACRE: 2.98

OWNER: Vivian Weber   

PRODUCTION: 288 cases bottled

 

Winemaking and Notes: Oregon vineyards at their best have some element of oddity and mystery to them. This one has that in particular. The steep angles and the fact it is somewhat enclosed by a bowl of hills around it combined with the relatively decent elevation this makes for one of our later and sometimes latest picked vineyard each vintage. Our vines come from a 1983 planting and the fruit produces intensely Dundee Hill-styled Pinots with great red fruit character, minerality and a satin-like texture that leads into complex tannin chains making for complex wines even at relatively young ages. This is a thoughtful wine most vintages. 2017 is no exception. The spiced characteristics Dundee Hill Pinots can show really let loose in this bottling and there can be a complexity of things going on here that take time to work themselves out, either as the bottle opens up for a few hours or as the wine develops its footing over years in a cellar. 

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