Situated at 860' atop the Eola Hills, this is our coolest and therefore latest
ripening vineyard. Managed by Dai Crisp, one of Oregon's great
grapegrowers, it is farmed organically. We have two older blocks: one high
on an east facing ridge ("East", six acres), the other slightly lower and facing
south ("Pumphouse", 1.5 acres). Another block, called the "R" block lies on a long, gently south facing field between the two ridges of the vineyard (4.5
acres). It was planted between 2006 and 2009 with the Pommard clones of
Pinot noir on phylloxera resistant rootstock and at a higher density.
The de-stemmed grapes were fermented in 4-8 ton stainless steel and Burgundy oak fermenters with no SO2, allowing the fermentation to proceed naturally. After gentle pressing and settling, the wine aged in French oak barrels, 29% of which were new, for 16 months before bottling by gravity without fining.
2016 was the third in a string of warm summers and early harvests. It produced the smallest crop of the three. The harvest began with a bit of heat and dehydration in the fruit. This immediately resolved with cooler temperatures and the rest of the harvest produced well balanced fruit with lovely flavors and ripe tannins. We finished picking at the end of September, producing a total of 10,200 cases. In general 2016 produced lush, early-drinking wines with lovely aromatics and accessible fruit, spice and floral notes. They can be aged and are quite approachable in their youth.
Food Pairing Notes
Grilled salmon, vegetables or mushrooms
Release Date: ; Production: cases