An exclusive auction blend from winemakers Jean-Nicolas Méo and Noah Roberts, this single-barrel selection comes from the Bishop Creek Vineyard in the heart of Yamhill-Carlton. Grown in ancient marine sedimentary soils and harvested on Sept. 12, 2024, it shows opening aromas of lemon, underripe pineapple, and tart crème fraîche. A beautiful cotton candy note shows on the palate, on top of golden apple, pineapple, and toast. This should cellar nicely for a decade.
From winemaker Kate Ayres and the iconic Penner-Ash, this comes in equal parts from the Dundee Hills and Eola-Amity Hills AVAs. It’s got intense notes of black cherry, baked strawberry, and raspberry on the nose, with tomato leaf, baking spice, cedar, and a slight note of scorched earth. Super smooth on palate entry, with a nylon-like net of very fine tannins. The finish fades slowly—an absolutely charming wine!
From the Jory soils of the iconic Prince Hill Vineyard, this Pinot from winemaker Chris Burrough comes from select barrels. It’s rich and deep-fruited on the nose, with lots of baked red and black fruits, strawberry syrup, and cherry, accented by sous-bois, vanilla, and crème brûlée. The texture is gorgeous, with red fruits fading over a long finish built on stiff, slowly melting tannins. An excellent Pinot that will soften nicely and develop in the cellar for 8-10 years.
A Pinot that shows its grace and restraint from the outset, with a nearly translucent core. It’s got demure fruit on the nose: baked strawberry accented by snickerdoodle cookies and clove. Nice and soft on the palate, with high-toned cranberry on top of ripe strawberry and blackberry. Tight-knit tannins are in fine balance, carrying accents of black tea. This is a very nice wine, it will be interesting to see where it goes.
From winemaker Guillaume Large, this estate Pinot comes from Pommard clones planted on the winery’s historic Block 5, which was planted in 1981. These ungrafted dry-farmed vines planted in marine sedimentary soils produced a Pinot with a rich, powerful nose of black cherry, with toasted notes and a hint of coffee. This wine exudes power*,* from the color to the palate, which is rich and supple on entry. Baked strawberry, raspberry, and cherry on the palate, accented by baking spice. Super-tight mesh of tannins fade over a nice, long finish. Drink over the next decade.
Disgorged after 8 years en tirage, this 70% Pinot Noir and 30% Chardonnay bubbly from winemaker Rollin Michael Soles is rich in toasted notes, creamy lemon, and chalk dust. It’s wonderfully lively on the palate, with ultra-fine bubbles, lemon curd, a hint of baking spice and vanilla. The beautiful finish tapers slowly, leaving a delightful mouthwatering effect.
This Pinot from winemaker Piper Underbrink, grown on Sealionne’s Ribbon Ridge estate vineyard, is blended from individual fermentations at different levels of stem inclusion. Aged separately in French oak then blended together, it’s got super-ripe baked cherry and strawberry on the nose, with leather, baking spice, and anise. Ultra-fine and supple texture, with a nice floral note accompanying black cherry, strawberry, toast, and spice. Tightly knit tannins fade over a smooth finish. A wonderful wine, drink it over the next 8 years.
From winemaker Robin Howell, this Pinot Noir hails from Sokol Blosser’s bowl-shaped Kalita vineyard, in the middle of the Yamhill-Carlton AVA. Scorched earth jumps out on the nose, competing with the red berry, black cherry, cooked red fruit, and dried-flower notes. Interesting cooked melon flavors underlie the red fruit, all carried on stiff tannins. Fascinating wine, it will be interesting to see where it ends up after the tannins soften and the reductive notes mellow out. Drink now through 2037.