2019 Pinot Noir Willamette Valley
Opening with fresh raspberry, cordial cherry and violet, this wine has a juicy palate of strawberry rhubarb pie and persimmon with savory undertones of clove and black pepper.
Opening with fresh raspberry, cordial cherry and violet, this wine has a juicy palate of strawberry rhubarb pie and persimmon with savory undertones of clove and black pepper.
Sleek and vibrant, with crisp cherry and pomegranate flavors that are laced with orange peel and dusky spice notes as this zooms toward the snappy finish.
– winespectator.com (December 13, 2021)
Fresh and fragrant in blueberry and blackberry fruit, it’s nicely layered and balanced across the palate. Along with the fresh berries are touches of savory Italian herbs and even a hint of dill. The tannins, though earthy and firm, are ripe and proportionate. This wine is sure to please immediately.
– Wine Enthusiast (December, 2021)
Our 2019 Willamette Valley Pinot Noir has “a ripe nose of raspberries, strawberries, dried flowers and sweet spices. It’s medium-bodied with plush tannins and lively acidity…”
– James Suckling (July 2021)
There’s never been a better time to explore wines from Oregon’s Willamette Valley. Thanks to consecutive tremendous vintages, winemakers are offering plenty of great wines to buy.
– winespectator.com (December 13, 2021)
“Bright, with high-toned acidity. A light sprinkle of white pepper settles on dusted rose petals, a strawberry patch, and tobacco leaf. Earthy and spicy, with just the right balance of fruit tones to keep it fresh.”
– The Tasting Panel Magazine (September, 2021)
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.
Our Willamette Valley Pinot Noir is made with 100% estate grown fruit from all six of our vineyard sites: The Winery Estate, Mount Richmond, Five Mountain, Clay Court, Goodrich and Windhill. These sites are comprised of both Pommard and Dijon plant material, with multiple clones represented. Because we draw from vineyards representing all three of the major Willamette Valley soil types, we are able to pick and choose for different flavor components to make the best possible blend each year for our Willamette Valley Pinot Noir. Some people call this making wine “spice rack” style, we usually just call it delicious. Our goal is the perfect version of what we believe a Willamette Valley Pinot should be: a wine with freshness of fruit, well-integrated alcohol, and great concentration of flavor.
To make our Willamette Valley Pinot Noir, fruit from each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in 20% new French oak barrels. After 10 months of aging in French oak, the wine we choose for the Willamette Valley Pinot is carefully blended to produce the most approachable, well-balanced Pinot Noir we make.
Review Pinot Noir Willamette Valley.