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]



2017 Lewman Single Vineyard Pinot noir




2017 Lewman

This is our third vintage and also our swan song with Lewman Vineyards. This is bitter-sweet, because in our third go around we were finally starting to understand the dynamics of this tricky little vineyard. The wine we made is also our best result to date from Lewman, but unfortunately this was our last vintage working there.

For 2017 we finally had a balanced harvest of Pommard, 115 and 777 clones and the added depth from the Pommard is noticeable. The 2015 and 2016 Lewmans were powerful and complex, but the 2017 has more depth and refinement. As always the 2017 Lewman shows dark black fruits and brown spices with a little hint of black pepper, but just when you think it is the same old Lewman, the Pommard catches us by surprise with some herbal and black tea notes.

A great accompaniment to hardy meals now or exciting by itself after a few years in the cellars.

[98 cases, pH 3.4, 13.6% ABV, 100% French Oak (3 fill, 2 fill & Neutral), Organically farmed Pommard, 115 & 777 clones, native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $35 Retail]



2017 Nuestro Sueno Single Vineyard Pinot noir




2017 Nuestro Sueño

Every year we worry that Tom, the owner of Nuestro Sueño, is going to give us hell again for picking our grapes too early. As the 2017s were fermenting we were more worried than ever. Maybe this time we did pick a little too earlier? Maybe it is too tart and racey?

Nah. After some barrel-time on the lees followed by over a year of rest in the bottle, the 2017 Nuestro Sueño is in a great place. Tart and bright, but somehow still silky. Not to worry, the blueberry and plum fruit tones are there as always, but the 2017 Nuestro Sueño manages to be both fresh and complex and powerful all at the same time.

Try this Pinot noir with Sushi. Seriously.

[72 cases, pH 3.31, 13.3% ABV, 100% French Oak (3 fill, 2 fill & Neutral), 114 & 115 clones, native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $35 Retail]



2017 Havlin Single Vineyard Pinot noir




2017 Havlin

Ah, Havlin! Where to begin? We have been working with Havlin since our very first vintage “way back” in 2013. For 2017 we moved from the main vineyard block over to the north block. These wines are distinctively Havlin, but are also very different from previous vintages.

The soil on the north block is very shallow and sits atop a layer of what Jeff, the owner, calls iron stone. The vines really struggle but the fruit they produce is full of character. Familiar Oregon blackberry and currant fruits but a strong tannic back bone. The strong saline and mineral tones are what sets this Havlin apart from other Oregon Pinot noir as well as from other Havlins.

Great with BBQ, but it’s a little chilly for that right now. Roasted root veggies will do nicely instead.

[75 cases, pH 3.59, 13.6% ABV, 100% French Oak (3 fill, 2 fill & Neutral), LIVE Certified Sustainably farmed Pommard & 115 clones, native yeast fermentation, no filtering or fining, no additions except a tiny bit of SO2, $35 Retail]



2018 Willamette Blanc



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 Rose-ay


2018 Rosé

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 racey.

[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]