Wine Shop

2024 Chardonnay
Pamar Vineyard | Van Duzer Corridor AVA
Willamette Valley | $36

Nose: crushed oyster shell, wild fennel, pineapple guava (feijoa for our New Zealand friends)

Palate: salted pear, almond blossom, lemon cucumber

Harvest date: 9/23/24

Clone: 75% 95, 25% 76

Winemaking: the grapes were foot tread in half ton bins and left for the juice to brown, then gently pressed for an hour and a half, settled overnight, and finally barreled down to ferment and age on the lees in neutral oak barrels for 11 months.

2023 Chardonnay
Willamette Valley | $36

Nose: lemon zest, salty sea air, wild sage

Palate: Meyer lemon meringue, chamomile flowers, seashell minerality

Harvest date: 9/10/23

Clone: 95

Winemaking: the grapes were foot tread in half ton bins and left for the juice to brown, then gently pressed for an hour and a half, settled for 16 hours, and finally barreled down to ferment and age on the lees in neutral oak barrels for 11 months.

2024 Pinot Noir
Björnson Vineyard | Eola-Amity Hills AVA
Willamette Valley | $40

Nose: black cherry, violets, Italian juniper

Palate: fresh pomegranate seeds, white pepper, sandalwood, tannins like velvet PJ’s

Harvest Date: 9/24/24

Clones: 75% Pommard, 25% 777

Winemaking: whole clusters were sorted and put into a vat where pumpovers and foot treading took place for 9 days during fermentation. The grapes were pressed off directly to neutral barrels for 11 months of aging before bottling.

2023 Pinot Noir
Willamette Valley | $40

Nose: maraschino cherry, lavender, Thai basil flowers, cardamom, black tea

Palate: crushed violets, summer savory, bergamot, Himalayan blackberry

Harvest Date: 9/10/23

Clones: 75% Pommard, 25% 777

Winemaking: whole clusters were sorted and put into a vat where pumpovers and foot treading took place for 9 days during fermentation. The grapes were pressed off on 9/19 directly to neutral barrels for 11 months of aging. This wine was bottled without fining or filtration.