“Deep, brilliant ruby-red. Powerful, spice-accented cherry cola, boysenberry and black raspberry aromas show fine definition and take on vanilla and candied violet nuances with aeration. Conveys a suave blend of power and finesse to the sweet red and blue fruit preserve, mocha and floral pastille flavors, which firm up steadily through the back half. Polished, even tannins lend shape to a strikingly long, smooth finish that echoes the floral and spice notes. One-third new French oak.” – Josh Raynolds
– Vinous (February, 2022)
VINTAGE 2019 required experience and courage. After 45 years, we often say there isn’t a harvest we haven’t seen, but 2019 was an odd one. After a warm May and a healthy, early fruit-set, the summer ended cool with no threat of the sunburn or hazy, smoky skies seen in recent years. We expected to pick in early September, but weeks of unseasonably cool weather took us by surprise. Rather than rushing to pick too early, we waited patiently for concentrations and sugar levels to rise, confident that our vineyard practices would protect the fruit.
According to Winemaker/Owner Adam Campbell “You pick your moments. If you’re 100% estate grown and you have impeccable timing – you can grow fantastic fruit in any year. It took months of preparation in the vineyard, and some very long days during crush, but we had a great crew in 2019 and managed to get sugar levels right where we want them.”
Our goal is a minimum 100 days from bloom to harvest; 2019 saw hang times as long as 125 days in some blocks. Expect wines with a big ripe core of concentrated fruit and a bright, fresh profile.
VINEYARD: Our winemaking team considers barrels from all of our estate plantings to make the Reserve our very best Pinot Noir. In 2019, the final blend included three barrels from our Clay Court Vineyard and two each from Mount Richmond, Goodrich and our Winery Estate (La Bohème West and Roosevelt) and a single barrel from the old vines at our Five Mountain Vineyard.
WINEMAKING: We only make a Reserve in exceptional years, selecting less than 1% of our Pinot Noir to make the best wine we can imagine, balancing diverse components from our best vineyard blocks.
“This wine is made from the finest 9 barrels in our cellar. It’s a parallel blending process to our Willamette Valley Pinot, but with an extremely small volume. La Bohème and Goodrich provided the ripeness in 2019, but there’s also richness from Mount Richmond. I love to think of this wine 15-20 years down the track since we make our Reserve with longevity in mind.”
– Owner/Winemaker Adam Campbell
Our Reserve is both big and structured, designed to improve with cellaring for 20+ years.