2018 Monitore Estate Reserve Pinot Noir Willamette Valley
Montinore’s estate Pinot is made from three blocks, 12 to 36 years old, planted to a mix of Pommard, Wadenswil, and Dijon clones. The…
Montinore’s estate Pinot is made from three blocks, 12 to 36 years old, planted to a mix of Pommard, Wadenswil, and Dijon clones. The…
Graham’s Block, also called Block 7, was planted in 1984 and the vines are un-grafted. The fruit is certified biodynamic and organic. The wine…
J. Wright’s Willamette Valley Pinot noir is a mix of Dijon 777 and Pommard clones, fermented in open top vessels and aged in French…
Boedecker sources fruit from four vineyards in the Willamette Valley, principally in the Chehalem Mountains and Yamhill-Carlton, to make this dark wine. The fruit…
Raptor Ridge began transitioninng to organic, biodynamic, Salmon Safe, and certified sustainable credentials for all its fruit sources in 2016. The winery is certified…
Montinore farms organically and biodynamically. Fermentation for this wine is conducted in stainless steel with a mix of cultures, some inoculated. The wine ages…
At Big Table Farm, a 70-acre property in the Willamette Valley, Brian Marcy and Clare Carver raise vegetables, goats, pigs, cows, chickens, bees, and…
This Soter estate Pinot was grown in their 240-acre certified organic and biodynamic ranch in Yamhill-Carlton, which has both Pinot Noir and Chardonnay vines….
Willamette Valley Vineyard’s estate Pinot noir is mix of clones, de-stemmed but with many berries remaining intact to encourage intracellular fermentation. The must had…
Jim Bernau planted a Pinot block in 1983 using own-rooted Dijon clone stock. Ten years later, the vines were grafted over to 667 and…
The 14-acre estate Truffle Hill vineyard is so named because it’s also home to three acres of hazelnut trees that were inoculated for black…
Brooks’s traditional-method Riesling is fermented in stainless steel and, when dry, is cross-flow filtered and moved to its secondary fermentation in bottle. It spends…