Wine Reviews

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.

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.