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2018 Own-Rooted Pinot Noir

2018 Own-Rooted Pinot Noir
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Our “Own-Rooted” Pinot Noir showcases several old-vine sites in the Willamette Valley, each at least 30 years old, and planted at a time when  rootstock was relatively rare in Oregon viticulture. Our own Bishop Creek Vineyard supplies a portion of the blend, showing off its characteristic black fruit. Hyland Vineyard, the oldest in the McMinnville AVA, sits atop a hillside looking over the Van Duzer Corridor, and its 45 year old vines supply tension in this wine. 1990-planted Pommard from Nysa Vineyard completes this wine, supplying elegant red fruit and spice.

97 POINTS INTERNATIONAL WINE REPORT "Wild strawberry, black cherry, Early gray tea, graphite, dried lavender, toasted white chocolate, and some almost Syrah-like meaty and olive components. Wonderfully complex on the nose, the palate is just as interesting with added components of macerated huckleberry and sandalwood flavors."

96 POINTS DECANTER "The fruit is destemmed and fermented on native yeasts before aging over two winters in French casks. The result shows a sweet, forward cassis fruit that expands and takes on volume on the palate to echo enticingly on the finish."

94 POINTS JAMES SUCKLING "This is a blend of three vineyards and has a very polished nose of ripe red cherry and spice with assertive oak in play, like modern Burgundy. The texture is exceptional and delivers soft, suave and fine tannins that carry bright red and darker-cherry flavors. Really impressive." 

WINEMAKER TASTING NOTES After a stunning inaugural launch of this wine in 2017, this 2018 edition proves old-vine, ungrafted rootstock produce explosive, breathtaking wines. Stones, fresh strawberry, lavender and clove aromas rise effortlessly to the nose. Savory elements on the palate: olive, roasted meat, cherry cordial, cocoa spice intertwined with an intriguing coastal saline edge. Almost overwhelming intensity, with a wetness and zippiness component on the palate that ignites a curiousness about what beauty the human senses might consume over time.

  • Farming: 100% Organic and Bio-Dynamic vineyards only
  • Harvested: September 25th 
  • Harvest Brix: 23.2
  • Alcohol: 13.5%
  • TA: 5.5g/L
  • pH: 3.46
  • Fermentation: Native Yeast
  • Fining/filtration: None
  • Cooperage: 50% new French oak
  • Date bottled: June 16, 2020
  • Cases made: 270
  • Winemakers: Jean-Nicolas Méo, Tracy Kendall