Oregon Pinot Noir
Forget everything you know about Oregon Pinots.
Now think about a red wine that is aromatic, full bodied, and finishes smooth and long. Attribute that to our higher elevation on Pete's Mountain with its unique micro-climate, our rocky soil, and our aging techniques. And now you have our Oregon Pinot Noir.
This wine is full of dark and red fruit, aged in two to three year old medium toast French Oak Coopers for nine months. It has a spicy nose with some very long and soft tannins, blending half Pommard and half 777 varietals. The spiciness carries on to the finish, pairing well with rich meats and veggies as well as dark fruits like cherries, cranberries, and plums. (We'll add that it is, of course, enjoyable a la carte.)
2017 PINOT NOIR
Coming soon! Official release at Thanksgiving Wine Weekend.
Tasting Notes: Presents pretty notes of red currants, vanilla bean, allspice, and wildflowers; lively from start to finish. The palate of red plums & raspberries with layers of toasted oak and leather balance nicely with the supple texture. Aged 10 months on (20% new) French Oak.
2016 PINOT NOIR
TA: 4.7 g/L
Production: 450 cases
Tasting Notes: With aromas of red plums, sweet earth, vanilla, and subtle cedar notes, this wine presents layers of spice intertwined with ripe strawberries and plums, silky tannins, and a hint of semi-sweet cocoa.
2015 PINOT NOIR
TA: 5.2 g/L
Production: 150 cases
Tasting Notes: Spicy from nose to finish with very long and soft tannins.
2014 Pinot noir - sold out
TA: 5.0 g/L
Production: 69 cases