From Pommard, Wädenswil, 667, 114, and 115 clones grown in Jory and Nekia soils, this wine comes from three sites: 34% Orchard House Estate, 33% Eola Springs, 33% Symonette. It’s got super-deep concentration in the glass, with a nose of rich black cherry and blackberry, accented with clove and baking spice. Rich on the palate, with supple fruit carried on a beautiful blend of acid and tannin. Interesting to see how this turns out in the cellar over the next 12 years, it’ll show best after five.
From the Pommard clone grown in Jory soils and crafted by winemaker Tim Malone, this Pinot shows a beautiful rust color in the glass, hinting at a bit more restraint than the rest of its auction cohort. Showing a nose of underripe strawberry, cherry, toast, and cinnamon, it’s medium-lean on the palate, with prominent flavors of raspberry pie touched with super-savory herbs. A very nice food wine that will cellar well for 7+ years.
This bubbly from icon King Estate in the south Willamette Valley comprises 60% Pinot Noir (Wädenswil, Pommard clones) and 40% Chardonnay (Dijon 76). Biodynamically grown and aged 7 years on the lees, it’s got gorgeous toasted notes on the nose, with lemon meringue, dusty chalk, stone fruit, and faint wild strawberry. Lemony flavors on the palate, with a lively effervescence that is in great balance with the other textural elements. The finish tapers off slowly, showing a nice harmony between the acid, bubbles, and lingering notes of spice. Really well done!
From winemaker Bryan Weil, this 100% Pommard clone Pinot hails from the iron-rich Jory soils that the Knudsens have worked since the 1970s. Deep concentration in the glass, with loads of baked strawberry and raspberry on the nose. Great freshness and nice power on the palate, plus a finish that tapers off slowly and lingers. Drink over the next 15 years. Very nice!
This blend of clones 777, 667, Pommard, and Wädenswil clones hails from Jory and Bellpine soils at the iconic Lange Estate in the Dundee Hills and the Freedom Hill Vineyard in the Mt. Pisgah foothills. Hand-harvested and fermented in small lots, it shows tons of deep, dark cherry fruit, ripe raspberry, with notes of French oak, cinnamon, and cotton candy. It’s got formidable power on entry, with raspberry fruit and red cherry. Nice intensity on palate, which is built on soft tannins that deliver a long finish. Like most top-level Lange Pinots, this should cruise in the cellar for 10-12 years.
From winemakers Thomas Savre and Joe Ferris, this shows beautiful concentration in the glass, with an opaque core fading to bright ruby at the edges. It’s got deep black fruit and cherry on the nose, with a substantial and intriguing note of scorched earth, coffee, and toasted popcorn kernels. The palate is reminiscent of black cherry baked onto a baking sheet. Showing concentration, freshness, and nice mineral accents, this is a Pinot of muscle and tension that will delight fans of Oregon Pinot power. Drink over the next 12 years.
This is a single-barrel selection from Lonesome Rock’s north-facing slope. It was hand-harvested, fermented on native yeast, and aged 14 months in a once-used Burgundy barrel. Bottled unfiltered, it shows nice intensity and concentration in the glass. On the nose, it’s soft yet intense, with blackberry, cherry, strawberry, clove, and vanilla. Nice notes of rosehips and apple blossoms too. The beautiful soft palate is built on a fine mesh of tannins that glides over the palate slowly, leaving lingering notes of spice and fruit. Drink now to 2035.
From winemaker Matt Berson, this clone 777 Pinot hails from Willakenzie soils in the Ribbon Ridge AVA. It’s got deep red fruit notes, with a hint of oak spice and reduction, plus a bit of Douglas fir. Super soft ripe strawberry on the palate, with high-toned cranberry and a nice frame of tightly knit tannins that melt gracefully. A beautiful Pinot that will drink well young but age for a decade.