Current Releases



2017 Willamette Cuvee Pinot noir



2017 Willamette Cuvée

For 2017 the gang is all back together again for one last tour - Havlin Vineyard, Nuestro Sueño Vineyard and Lewman Vineyard. Havlin is back in the mix for 2017 and brings the bright uplifted red-fruit tones. Lewman brings the brooding dark tones. Nuestro Sueño adds its own blue-fruit tones and herbal complexity. This vintage is, sadly, the final year of our contract with Lewman. As is always the case with the Willamette Cuvée, we aim for balance when making this blend of barrels. After a couple of very intense -almost heavy- vintages in 2015 and 2016, the 2017 vintage comes across as delicate and refined already at this very young age. Right now it is a ready-to-go easy-drinker and it should develop into a thought-provoker over the next decade.

[312 cases, pH 3.43, 13.5% ABV, 100% French Oak (3 fill, 2 fill & Neutral), Pommard, 114, 115 & 777 clones, native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $25 Retail]



2018 Willamette Blanc - Auxerrois blend


2018 Willamette Blanc

The Willamette Blanc is a white wine made from a blend of three different grape varieties: Auxerrois, Pinot gris and Pinot noir. 2018 was our second year working with the Auxerrois block at Havlin. The vineyard was a little more mature and so were we - we learned a lot about Auxerrois from the 2017 vintage. We had the picking timing on lock down, but the Auxerrois does some crazy things in the cellars. Like, for example, smelling intensely of pineapples and coconuts while fermenting. Great for Piña Coladas, but not our goal for white wine. Luckily those tones become a lot more subtle as fermentation comes to an end. The end of fermentation is another thing we learned a lot about. The Auxerrois does not rush to finish up its fermentation. It dawdles and hesitates all through winter and most of spring. As soon as you stop paying daily attention to it, bam, It's done. What about those other grapes? At the bottom of our block of 15 rows of Auxerrois vines there are 4 rows of Pinot gris that went into the mix. From an adjacent block we grabbed some early season Pinot noir. The end result is this white "field blend." Tart and refreshing - this is as close as we'll get to a porch pounder. A year of sitting on the lees in stainless and neutral French oak brings some heft to balance the strong acidity.

[98 cases, pH 3.23, 11.7% ABV, Stainless tank and Neutral French Oak, Auxerrois (83%) with Pinot gris (9%) & Pinot noir (8%), native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $19 Retail]




2018 Havlin Auxerrois


2018 Havlin Auxerrois

Originally, we hadn't planned on having two separate white wine offerings, but Akiko insisted that this tank was so unique that it needed to be bottled separately. The wine in this tank is from our second press load - we can only fit so much in our relatively small press. While the first press load was running, we foot-crushed the second batch of Auxerrois grapes and let them soak on their skins for about 6 hours. That little bit of time on the skins totally changed how the juice fermented and how the wine tastes in the bottle. Although, this press load also smelled like pineapples and coconuts while fermenting, in the bottle this wine is more serious and more complex than the Willamette Blanc. It is completely dry, but low alcohol with good acidity. Tannin structure from the skins keep the wine well balanced and easily drinkable.

[97 cases, pH 3.25, 11.4% ABV, Skin contact, Stainless tank, Auxerrois (100%), native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $25 Retail]




2018 Pinot noir Rose

2018 Rosé

This is not yet released. We don’t like strawberries and cream style Rosé. We like Rosé with more subtle fruit and more complex flavors. Ageing on the yeast lees –lots of lees- in neutral French oak tones down the strawberry and brings out more herbal and savory tones on the nose. Time in oak also allows the creamy smell and mouth feel, which are a byproduct of malolactic fermentation anyway, to dissipate. Early picking keeps the alcohol and the pH low, but the extra time with the yeast lees keeps the mouthfeel from becoming too racy.

[22 cases, pH 3.1, 12.3% ABV, Fermented and aged in neutral French oak, native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $25 Retail]