The first vintage of this Pinot noir was in 1979. Our objective in producing this wine has always been a classic, intense, and elegant wine that pairs well with the foods we like to eat. By blending the diverse flavors and textures of multiple vineyards, clones, and elevations, we produce a richly supple and focused wine that typifies what Pinot noir can achieve each vintage in the northern Willamette Valley. With this wine, our 31st vintage, our experience shows - we've long been acknowledged as producing a reference standard for the "Oregon style."
Sixty -two percent of the grapes used in this wine were sourced from estate vineyards: 59% from our seven vineyards in the Chehalem Mountains AVA and 3% from the Eola- Amity Hills AVA . The remaining 38% is derived from fourteen other non-estate vineyards located in various sub-regions within the Willamette Valley. Approximately 75% of the wine comes from several clones brought into Oregon from Burgundy, 20% is UCD 5 ("Pommard"), and the f inal 5% either UCD 1A (" Wädenswil") or a clonal-blend. Soil type, appellation, vine age, and elevation varied considerably in these lots, offering many options to create a unified blend.
"With its broad array of origins and clones, this wine displays red aromas (candied cherry,
pomegranate and raspberry), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, all-spice). True to our house style, it is elegantly textured with seamlessly integrated, silky, polished tannins. Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees."
Dave Paige, Winemaker