The bulk of this Chehalem Mountain fruit was grown in the winery’s 183-acre estate, which boasts a mix of vineyard soils: marine sedimentary, volcanic basalt, and windblown loess. The wine was aged in French oak, about one-quarter new, for ten months. It’s pale garnet with a slightly bluish cast and fragrant of rose hips, red currant, a tracery of spice and flowers. The body has ringing clarity (a hallmark of cool-climate wines), with sharp fruits skewing toward cranberry and ruby grapefruit, especially at the finish. Its crystalline acidity is like a wash of daylight.
Enough freshness for sushi, salad, fresh cheeses, and fish, and enough structure for poultry, pork, and rare red meat.
13.5% abv | $45 (sample)
