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2014 Nysa Pinot Noir

2014 Nysa Pinot Noir
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45 cases produced

Situated at an elevation of 600 to 700 feet in the Dundee Hills, Nysa was planted in 1990 and is recognized as the source for some of Oregon’s most exciting pinot noir. Nicolas-Jay’s grapes come from a coveted block of the original own-rooted Pommard clone vines which elicit wines of elegance and finesse. These tightly spaced vines grow in jory volcanic soils with an underlying layer of basalt bedrock that enables the vines to be dry-farmed.

Like its single-vineyard counterpart, the pinot noir at Nysa was harvested by hand and sorted upon arrival at the winery. Juice off of the press was cold-soaked for 7 days and then underwent a natural fermentation – after which the wine spent 15 months in 50% new French oak and was bottled unfined and unfiltered.

Wine Spectator
July 20, 2016
Harvey Steiman

“Sleek and refreshing, open-textured and appealing, with raspberry and cherry flavors dancing deftly past powdery tannins on the elegant finish. Drink now through 2022.”

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The 2014 Nysa Vineyard-designate Pinot Noir is focused and lively, opening up with bright red fruit, as well as notes of violet and clove. In the mouth, it is immediately charming, with fine tannins and a velvety texture that underlie flavors of black raspberry, cranberry and vanilla. Long and beautifully seductive, this wine dances across the palate, before gliding elegantly to a long and expressive finish. If consumed within the next few years, the wine will benefit from a gentle decanting one or two hours before serving. In a few short years, this wine will integrate even further and become quite irresistible.

Our grapes come from a coveted block of own-rooted Pommard Clone Vines that are some of the site’s original 1990 plantings. These tightly spaced vines grow in Jory volcanic soils with an underlying layer of basalt bedrock that helps allow the vines to be dry-farmed. The older vines on this block naturally produce yields of under 2.0 tons per acre.


  • 100% Pinot Noir
  • Harvested September 18, 2014
  • Harvest Brix 23
  • Alcohol 13.5%
  • TA 6.0 G/L
  • PH 3.58
  • 7-Day Cold Soak
  • Slow, Native Fermentation
  • Gentle Pump-Overs Twice Daily
  • Pressed Gently and Barreled Down After 24 Hours of Settling
  • 15 Months Élevage
  • 50% New French Oak
  • Bottled December 2014, Unfined and Unfiltered
  • 45 Cases Produced
  • Released October 2016
  • Winemakers: Jean-Nicolas Méo and Tracy Kendall