Taste / Feel
Black cherries / red raspberries / gray river stones / brambles / chalk / good salt and other silvery minerals / Forest Park in October / the smell of the last time you cut the grass before it gets too cold to grow again / the feeling of condensation against the windows / the relief of emptying your coffee cup and reaching for your wine glass.
Our “2019 Oregon Pinot Noir, Super Deluxe Cuvee” is time after time, our little sleeper hit that could. It’s very similar in style to our Pinot Noir, Carbonic Maceration, but with a more mature world view via two weeks longer carbonic and the entire lot getting 10 months in neutral French oak. This wine is composed of fruit from two vineyards: About half comes from our new North Plains site, which sits at 500 ft elevation, is certified organic by Oregon Tilth, and has been farmed organic since day one. The other 50% (give or take) comes from our main site in North Plains, where 12 to 27 yr old own-rooted Pinot Noir vines are finding their footing as we transition this 900 ft elevation site to organic and beyond. The incredibly cool growing season, and our commitment to never add anything to the wines, leads to a mineral intensity unlike anything I have fermented out before. Completing fermentation at a much lower 11.0% ABV, this wine strikes me as likely what a lot of Beaujolais might have tasted like many, many years ago. Light, assertive, liner and bursting with energy. Serve with charcuterie (especially sausages), mushrooms, baked apples and Comté cheese.