Willamette Valley

Red cherry, raspberry and cranberry are set against forest floor, cool florals and a flicker of spice. The palate is soft and smoothly textured, with moderate ripeness and a savoury undercurrent that keeps the fruit in focus. Round and easy to enjoy, it finishes with gentle earth and red fruit. Pair with salmon, duck or mushrooms.

Blackberry, bramble and baking spice appear in a dark, earthy profile. Fine-grained tannins and vibrant red fruit carry through the finish. Fruit came from selected Willamette Valley sites and several Pinot Noir clones. The wine aged for almost a year, with fifteen percent new oak and the remainder in neutral barrels. The growing season brought a warm, dry summer and a cool September that allowed extended ripening.

Red and blue fruits, cedar, violet, anise and turned earth form the profile. The palate is balanced, with natural acidity and velvety tannins. Pinot Noir comes from vineyards in the northern Willamette Valley sub-appellations. The vineyards include marine-sediment and volcanic-rock soils and are organically certified. Maturation takes place in stainless steel and neutral French oak. Alcohol is thirteen point two percent.

Black cherry, rhubarb and clove appear with caramel, wild herbs and baking spice. Raspberry, plum and strawberry compote are also present, along with silky tannins. Fruit comes from several vineyards across the Willamette Valley. The Pinot Noir sees twenty percent new oak. Its profile is soft and plush, with red fruit and spice in the glass.

Strawberry, cherry, rose, orange peel and liquorice accompany the red wine. The Pinot Noir has lively acidity and fruit notes. Fruit comes from estate and partner vineyards across the Willamette Valley. After meticulous sorting and precise destemming, the wine spends fifteen months in French-oak barrels, thirty percent new, and is bottled at 13.5 percent alcohol.

Subtle, mouth-filling and rich, with red cherry, black cherry, tea, rose petal, savoury and mineral nuances and a round, plummy texture. More than seventy percent of the Pinot Noir comes from the estate, with the remainder from Eola-Amity Hills vineyards. Grapes are hand-harvested and fermented spontaneously with eighteen percent whole clusters before twelve months in French oak and four months in tank.

Deep ruby colour accompanies cherry, blackberry, wet earth, mocha, anise and blueberry. Ripe, fine tannins and balanced acidity sit within a rich, velvety texture and an extremely long finish. Dark cherry, plum and spice also appear with firm structure. This Pinot Noir comes from Oregon’s Willamette Valley and represents a selection of individual cellar lots.

Smoked strawberry and black pepper lead, with red currant, lavender and wild herbs adding a savoury edge. The palate is light and fine-boned, combining tart cranberry and citrus with lively acidity and pillow-soft tannins. Fresh, gently chilled and easy at the table, it works well with salmon, roast chicken, mushroom dishes or an outdoor picnic.