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2017 Release

Aquire any of our wines from our latest releases that can be enjoyed now
or cellared to our older vintages that continue to improve with each season.


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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$42.00
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SKU: 17DM

 

94 Points  (Wine Enthusiast)

Named to honor neighbor Michael Etzel (Beaux Frères), this concentrated blend of estate-grown blocks (mostly Pommard) rolls from cranberry to raspberry to deep black cherry fruit, all in sync and well ripened. It's a full-bodied wine, with a streak of Nutella leading into a smooth, supple, lingering finish.

 

AVA: Ribbon Ridge     

LOCATION: North Valley Rd.  

ELEVATION: 450’     

SOIL TYPE: Wellsdale

CLONAL MATERIAL: Pommard, Dijon 114     

YEAR PLANTED: 1986, 2001

VINEYARD SIZE: 30-acre vineyard, 2.55-acre block   

VINIFICATION: mostly 50% whole cluster fermentations

PICKING DATE: 10/05/17 and 10/08/17  

TONS/ACRE: 3.49

OWNERS: Patricia Green

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SKU: 17Z

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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$75.00
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SKU: 17FHC

92 Points  (Wine Enthusiast)

The winery makes no fewer than five different cuvées from Freedom Hill fruit, each with particular distinction. A savory tang sets the tone for this young wine, leading into red fruits and firm tannins. All the 2017s can benefit from further bottle age, but this already shows excellent penetration and focus on through a tight finish.

 

AVA: Willamette Valley      

LOCATION: Burnell Rd.  

ELEVATION: 500’               

SOIL TYPE: Bellpine

YEAR PLANTED: 2004      

CLONAL MATERIAL: 100% Dijon 115

PICKING DATE:     TONS/ACRE:  3.34

VINIFICATION: 1.75-ton open-top fermenters done with 100% whole cluster.

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

OWNERS: Dan and Helen Dusschee     

Production:  280 cases

Wine Making and Notes: As always this is simply perfect material from one single block of the vineyard (East Liberty Block), all Dijon 115 Clone Pinot Noir planted in 2004. This bottling has always emphasized the ability of whole cluster fermentation to shine with fruit from this vineyard. Nine barrels came from 50% whole cluster ferments, 5 from 100% and 4 from 20% whole cluster ferments. This mix deftly mixes the more fruit forward aspects of lower whole cluster usage with the aromatic and complexity inherent to higher whole cluster ferments.  There are no new barrels on this wine and, in fact, there is only one barrel that was used just once previously. The bulk of the barrels used for this wine were completely neutral so to further enhance the incredible nature of this vineyard-driven bottling. This has a strong, black-fruited tone to it with a range of flavors and spices mingled in for complexity. The tannins are sticky and firm and born entirely of the fruit. This wine will reward with a long life of aging, but will also be appreciated by fans of intense and sinewy Pinots in its youth.

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SKU: 17FHD

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

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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SKU: 17HC

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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95 Points – Cellar Selection   (Wine Enthusiast)

The vineyard is a highly regarded Dundee Hills site that must remain undisclosed, hence the name. Rich, dark and muscular, it's a bold, tannic young wine loaded with black fruits. The limited time in barrel adds a touch of baking spices to this 100% Pommard, while a savory note infuses the grippy finish. Drink now into the early 2030s.

AVA: Dundee Hills       

Location: Worden Hill Rd.

Elevation:425’                         

Soil Type: Jory

Year Planted:1990                 

Clonal Material: 100% Pommard

Winemaking and Notes: To our delight this has become a regular feature in the cellar. After going from 2010-2013 without access to this incredible and deservedly famous Dundee Hills site, we have had it 3 of the past 4 vintages. This is consistently the deepest and most “WOW” inducing Pinot we produce. It should be. The vineyard is simply one of the great vineyards in North America regardless of variety. (Still cannot use the vineyard designate on the label or tell you what it is here in the newsletter though).

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SKU: 17Y

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

In Loving Memory of Patty Green

94 Points  (Wine Enthusiast)

In honor of the late founder's last vintage, her partners tagged 150 barrels that they felt she would have particularly liked. The final blend was made from 25 of those barrels, one for each vintage Patty had made during her career. Ripe berry and cherry fruit has a creamy/crunchy mouthfeel, backed with appealing minerality. The simple, yet touching label is a photograph from the 2016 harvest—Patty's boots, shovel and beer.

(2017 Patty Green Commemorative Pinot Noir excluded from ALL discounts- case, industry & club)

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SKU: 17PGC

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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SKU: 17W

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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$106.00
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SKU: 17DBM

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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$94.00
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SKU: 17DMM
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