2021 Vin Gris of Pinot Noir
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This estate bottling is a blend of the 677 clone of pinot noir and sauvignon blanc grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents wild strawberry, Rainier cherry, jasmine flower and passionfruit which compliments the saline, strawberry and grapefruit on the palate.
Harvested September 13th, 2021, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 27 days cool fermentation then aged in stainless steel for 9 months.
Alcohol: 12% AVA: Chehalem Mountains
2021 Sauvignon Blanc
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This estate bottling features a blend of sauvignon blanc and Semillon grapes grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents green apple, lime zest, lemongrass and grapefruit, which compliments the white peach, apple and citrus on the palate.
Harvested on September 1, 2021, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then aged 21 days in stainless steel followed by 9 months in 50% new acacia.
Alcohol: 11.5% AVA: Chehalem Mountains
2021 Little House Cuvée Pinot Noir
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This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents Bing cherry, licorice, forest floor and boysenberry which complements the fresh strawberries, dried cherries and soft tannins on the palate.
Harvested on September 28th 2021, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
Alcohol: 12%, AVA: Chehalem Mountains
2019 Pinot Noir
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This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents raspberry, red currant and leather which compliments the Bing cherry and red berries on the palate. Enjoyable now this wine will benefit from cellaring.
Harvested on September 28th 2019, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration and bottle aged for 1 year.
Alcohol: 13%, AVA: Chehalem Mountains
Rating: 92, James Suckling
2019 Vin Gris
This estate bottling is a blend of the 677 clone of 56% pinot noir and 44% sauvignon blanc grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents wild strawberry, Rainier cherry, jasmine flower and passionfruit which compliments the saline, strawberry and grapefruit on the palate.
Harvested September 13th, 2019, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 27 days cool fermentation then aged in stainless steel for 9 months.
pH: 3.58
TA: 6.2 g/L
Alcohol: 12.3%
AVA: Chehalem Mountains
2019 Sauvignon Blanc
This bottling features Croft Vineyard grapes, organically grown in Salem, Oregon in the Willamette Valley AVA. The nose presents green apple, lime zest, lemongrass and grapefruit, which compliments the white peach, apple and citrus on the palate.
Harvested on September 25, 2019, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then aged 21 days in stainless steel followed by 9 months in 50% new acacia.
pH: 3.58
TA: 7.5 g/L
Alcohol: 13%
AVA: Willamette Valley
Rating: 89, James Suckling
2019 Little House Cuvée Pinot Noir
This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents Bing cherry, licorice, forest floor and boysenberry which complements the fresh strawberries, dried cherries and soft tannins on the palate.
Harvested on September 28th 2019, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
Alcohol: 12%, AVA: Chehalem Mountains
Rating: 91, James Suckling
2018 Pinot Gris
This bottling features Maresh Vineyard grapes, grown in the Dundee Hills AVA. The nose presents honeysuckle, crisp Asian pear and green melon that compliments the honey, citrus zest and saline minerality on the palate.
Harvested on September 26, 2018, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 27 days cool fermentation then aged sur lees in stainless steel for 6 months.
pH: 3.41
TA: 5.2 g/L
Alcohol: 12.8%
AVA: Dundee Hills
2018 Sauvignon Blanc
This bottling features Appassionata Vineyard grapes, grown in the Chehalem Mountain AVA. The nose presents white peach, gooseberry and petrol. This complements the green melon and grapefruit on the palate. The wine has a round and lush mouth feel with a buttery finish.
Harvested on September 25, 2018, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then aged 21 days in stainless steel followed by 9 months in 67% new acacia.
pH: 3.12
TA: 6.8 g/L
Alcohol: 12.3%
AVA: Chehalem Mountains
2018 Adams Reserve Pinot Noir
This estate bottling features 100% old vine Pommard clone grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. Tasting notes from James Suckling: elegantly focused and fragrant and delivers fresh light red cherries and red flowers in abundance. The palate holds a long, fluid and smoothly rendered impression. Drink or hold.
Harvested on September 8th, 2018, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.59
TA: 5.2 g/L
Alcohol: 14.3%
AVA: Chehalem Mountains
Rating: 93, James Suckling
2018 Pinot Noir
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This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents raspberry, Bing cherry, black pepper, vanilla and earth which compliments the dark chocolate, cherry and black licorice on the palate. The wine has smooth, lingering tannins, enjoyable now this wine will benefit from cellaring.
Harvested on September 8th 2018, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.56
TA: 5.3 g/L Alcohol: 13.3%
AVA: Chehalem Mountains
Rating: 92, James Suckling
2017 Vin Gris of Pinot Noir
This estate bottling of the 677 clone is grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents wild strawberries, ripe Rainier cherries, which compliments the red berries and soft tanins on the palate. The wine is bright and lightly acidic.
Harvested September 24, 2017, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 27 days cool fermentation then aged in stainless steel for 9 months.
pH: 3.53
TA: 5.0 g/L
Alcohol: 12.8%
AVA: Chehalem Mountains
2017 Sauvignon Blanc
This bottling of sauvignon blanc grapes are organically grown by Croft Vineyard in Salem Oregon. The nose presents freshly cut grass, acacia and green apple. This complements the honeydew melon, green citrus and lush mouth feel on the palate.
Harvested on September 30, 2017 the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then aged 21 days in stainless steel followed by 9 months in 100% new acacia.
pH: 3.23
TA: 6.3 g/L
Alcohol: 11.7%
AVA: Willamette Valley
2017 Adams Reserve Pinot Noir
This estate bottling features 100% old vine Pommard clone grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents Bing cherry, black licorice, mushroom, forest floor and light toast which complements the on the cherry, earth and raspberry palate. The wine is well balanced with a round mouthfeel. Enjoyable now, this wine will also benefit from cellaring.
Harvested on September 24th, 2017, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.59
TA: 5.2 g/L Alcohol: 14.3%
AVA: Chehalem Mountains
Rating: 93, James Suckling
2017 Pinot Noir
This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and Jory clay loam on the south side of Chehalem Mountain. The nose presents raspberry, red currant and leather which compliments the Bing cherry and red berries on the palate. Enjoyable now this wine will benefit from cellaring.
Harvested on September 30th 2017, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.56
TA: 5.3 g/L
Alcohol: 13.6%
AVA: Chehalem Mountains
Rating: 93, James Suckling
2016 Adams Reserve Pinot Noir
This estate bottling features 100% old vine Pommard clone grown in Willakenzie and jory clay loam on the south side of Chehalem Mountains. The fruit forward nose presents boysenberry, coffee, cloves and vanilla which compliments the Bing cherry, raspberry and black pepper on the palate. The wine is brightly acidic with well-balanced tannins. Enjoyable now, this wine will benefit from cellaring.
Harvested on September 2016, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.56
TA: 5.6 g/L
Alcohol: 14%
AVA: Chehalem Mountains
2016 Pinot Noir
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This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents boysenberry, pepper, brown sugar and Darjeeling tea with hints of mushroom. These notes complement the Bing cherry, clove and strawberry jam on the palate. Enjoyable now, this wine will benefit from cellaring.
Harvested September 15, 2016 the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.49
TA: 5.6 g/L
Alcohol: 12.8%
AVA: Chehalem Mountains
2015 Pinot Noir
This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents boysenberry, Bing cherry, black pepper, butterscotch and vanilla. These notes complement the Bing cherry, blackberry and bright tannins on the palate. The wine is polished with a smooth mouth feel.
Harvested October 2, 2015, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.61
TA: 5.2 g/L
Alcohol: 13.7%
AVA: Chehalem Mountains
2014 Pinot Noir
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This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents tobacco, cedar, strawberry preserves, dried Montmorency cherries, and coffee. These notes complement the blackberry jam, dark chocolate, and coffee on the palate. The wine is brightly acidic with rich silky tannins.
Harvested October 2, 2014, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.73
TA: 5.3 g/L
Alcohol: 14.0%
AVA: Chehalem Mountains
2013 Pinot Noir
This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents earth, cedar and leather accented by bergamot, fresh herbs and orange zest. These notes complement the roast coffee, Bing cherry and cocoa nibs on the palette with rich silky tannin finish.
Harvested October 19, 2013, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 20 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.59
TA: 5.4 g/L
Alcohol: 14%
AVA: Chehalem Mountains
2012 Vin Gris of Pinot Noir
This estate bottling of the 677 clone is grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents wild roses, honeysuckle and strawberries which complements the fresh strawberries on the palate.
Harvested on October 2, 2012, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 27 days cool fermentation then aged in stainless steel for 9 months.
pH: 3.68
TA: 5.2 g/L
Alcohol: 13%
AVA: Chehalem Mountains
2012 Pinot Noir
This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents tobacco, cedar, strawberry preserves, dried Montmorency cherries, and coffee. These notes complement the blackberry jam, dark chocolate, and coffee on the palette. The wine is brightly acidic with rich silky tannins.
Harvested October 2, 2012, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 25 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.60
TA: 6.7 g/L
Alcohol 13.3%
AVA: Chehalem Mountains
2011 Pinot Noir
This estate bottling is a blend of the Pommard and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents earth, cedar and leather accented by bergamot, fresh herbs and orange zest. These notes complement the roast coffee, Bing cherry and cocoa nibs on the palette with rich silky tannin finish.
Harvested October 23, 2011, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 20 days cool fermentation then barrel aged in 40% new French oak for 18 months without filtration.
pH: 3.80
TA: 5.8 g/L
Alcohol 12.3%
AVA: Chehalem Mountains
2010 Pinot Noir
This estate bottling is a blend of the and 777 clones grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents red clay, toasted pecan, cumin and vindaloo spice with hints of cardamom. These notes complement the rich umami, black cherry compote, and ruby grapefruit on the palette.
Harvested October 20, 2010, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by 18 days cool fermentation then barrel aged in 40% new French oak for 16 months without filtration.
pH: 3.73
TA: 6.8 g/L
Alcohol 14.2%
AVA: Chehalem Mountains
2009 Pinot Noir
This estate bottling is a blend of the Pommard clone from 38 and 12-year-old vines grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain. The nose presents heady layers of forest floor, black plum, cherry, tobacco, violets and spice while the lush palate is full of black cherry, plum and strawberry jam all balanced with good acidity and silky tannins.
Harvested September 26, 2009, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by two weeks cool fermentation then barrel aged in 30% new French oak for 18 months without filtration.
pH: 3.71
TA: 6.01 g/L
Alcohol 13.5%
AVA: Chehalem Mountains
2008 Pinot Noir
The estate bottling is a blend of 777, Pommard and 667 clones from 10 year old and 35 year old vines grown in Willakenzie and jory clay loam on the south side of Chehalem Mountain.
The nose presents bright fruit layered with opulent notes of wild strawberries and black cherry along with hints of tobacco and cocoa. These notes complement the black cherry, plum, and earth on the palette. The fine grain tannins add to the silky mouth feel that tapers off to a lingering finish of spice.
Harvested on October 18, 2008, the grapes were fermented with indigenous yeast and given a five-day cold soak followed by two weeks cool fermentation. The wine was barrel aged in 30% new French oak for 18 months without filtration.
pH: 3.66
TA: 6.2 g/L
Alcohol 13.2%
AVA: Chehalem Mountains