Other Vintages
  • 2018

2018 Harvest Cru

Aromatics of spicecake, cherry and star-anise introduce a heady fruit-forward wine. Brambleberry and candied cherry on the palate are enhanced by confectionary tones of powdered cocoa and toasted sugar.

Review this wine


VINTAGE 2018’s growing season started hot and dry through spring and summer, but relief was just around the corner. A hearty rain weeks before harvest and cool temperatures in September and October slowed ripening and gave the fruit additional hang-time. Harvest came late with small, intensely flavored berries with a high skin-to-juice ratio. After a slow start, the second half of harvest saw the simultaneous ripening of multiple blocks and a veritable “crush” in the fermentation hall. Once again, we were thankful for the added capacity of our 2013 cellar expansion and a crew of seasoned pros in the vineyard and the cellar.

These are wines of ample flavors and high maturity levels. The Pinot Noirs are bold and fruit-forward with higher than average tannins. In the white wines, expect more tropical fruit aromas in addition to the classic stone-fruit aromas. This is a great vintage for those who appreciate boldness in cool-climate varietals. 2018 wines are highly intriguing, their intense richness balanced by lifted tones, coming from a warm growing season that thankfully concluded in a cool autumn.


This small lot is from our Mount Richmond East Vineyard. We like to call this site the “Thunderdome” because of its inverted bowl-shape. This hilltop has very little to no topsoil and great drainage, which is fantastic for growing Pinot Noir.


This special lot of Mount Richmond East fruit was lovingly vinted by our 2018 harvest interns. The “cru” included winemaking graduates from Australia, France, New Zealand and the United States, a 3rd generation Campbell family intern and a surprising number of left-handed lovers of Oregon whole-cluster Pinot Noir.

Viticultural & Enological Data

  • Vine Age 13
  • Harvest Sugars 23 Brix
  • pH 3.61
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 199