Dark cherry and blackberry aromas with black pepper, cinnamon/clove spices and cedar smoke. The mouth begins with a big hit of smoky spice and black raspberry with notes of roasted chilies and dried plums. The finish has loads of substantial skin tannins with plenty of juicy acidity that elevates the pallet, maintaining ample ripe flavors long into the finish. This is an especially intense Temperance Hill, reflecting the small berries and full ripeness achieved in 2018. This wine will stand up to blackened fish and grilled ribs with a smoky barbeque sauce without a problem. Its remarkably concentrated and will drink beautifully well past a dozen years.
Temperance Hill Vineyard is located in the Eola-Amity Hills AVA, ten miles NW of Salem, Oregon, and is organically farmed. This exposed, cool high altitude site ripens later than surrounding vineyards. Our Pinot noir grapes come from three blocks planted on thin weathered basalt. The East Block planted in 1984 is on a steep hill rising to 870’. The “R” (2004) and Pump House Blocks (1995) face south.
The de-stemmed grapes were fermented in 4-8 ton stainless steel and Burgundy oak fermenters with no SO2, allowing the fermentations to process naturally. After gentle pressing and settling, the wine aged in French oak barrels, 19% of which were new, for 16 months before bottling by gravity and without fining.
Vintage Notes: In 2018 the weather was unusually dry, with the spring rains ending almost two months early. Bloom was mid-June in warm, dry conditions
giving excellent fruit set. Lots of clusters meant lots of thinning.
After almost 5 months of dry, warm weather, we began picking
Chardonnay on September 19th. Pinot noir from Shea came on 9/24
and we finished picking on 10/5 with the Postes Verde field at
Temperance Hill. The fruit was clean, with ripe tannins and lovely
Food Pairing Notes
Salmon, lamb chops, pork tenderloin and simply prepared grilled foods.
Release Date: Mar 2021; Production 1021 cases