Dark ruby in color and filled with fruity aromatics, our 2023 Pinot Noir is seductive but approachable. On the palate, a lively combination of bright cherries, raspberries and marionberries is backed by notes of clove, vanilla and orange zest. Beneath these lively flavors is a warm underlayment of mushroom and forest floor. This light-bodied wine shows zestful acidity and delicate tannins.

The wine is 40% Pommard Clone, 25% 777 Clone, 25% 115 Clone, and 10% Wädenswil Clone. Small batch fermentation in stainless steel using several of our favorite French yeasts followed by malolactic fermentation. The wine was then aged using French oak for 9 months prior to bottling.

Our Rogue Valley Pinot Noir is best savored slightly cooler than room temperature, ideally around 55°F. Cooler temperatures accentuate the aromatic profile of the wine and allow a fantastic unveiling of new flavors and aromatics as the wine warms in the glass.

The bright red fruits on display lend themselves to a wide variety of pairings. Everything from light salmon to gamey elk can pair nicely. A particularly delightful pairing that we’ve enjoyed is with fatty pan-roasted duck with wild mushrooms. The acidity of this vintage cuts through the richness of the duck fat while the earthiness of the mushrooms highlights the brightness of the fruit.

Our Rogue Valley Pinot Noir is harvested from our Block One and Block Two vineyards. Lying between 1,575 and 1,650ft the two vineyards are comprised of Pommard, Dijon (777 and 115) and Wädenswil clones on 3309 Couderc rootstock.

Vineyard yields are closely controlled through pruning and irrigation (5 t/ac) to highlight primary red and dark fruit aromas, and to increase flavor concentrations.