APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
An obscure Pinot Noir clone, internally referred to as the “12 Row clone“
AGE OF VINES
Replanted in 2007
BOTTLED
February 2023
BRIX AT HARVEST
22°
ALCOHOL BY VOLUME
13%
PROPER CELLAR LIFESPAN
10 -15 Years
PRODUCTION
299 Cases
CERTIFICATIONS
Made with 100% certified organic grapes
VINTAGE HIGHLIGHTS
2021 was the 2nd warmest growing season we have ever seen since 2015. We also got to add a new term to the dictionary: “Heat Dome”. Three straight days of triple digit temperatures in late June breaking heat records for the Willamette Valley. Bud break started like usual in the middle of April. We had the driest March through May that the Willamette Valley has seen through 128 years of record keeping! Bloom also appeared on time in early/mid June. While late June brought the “Heat Dome”, our grapes made it through thanks to bloom being finished at all our sites and there still being soil moisture, so they grew like crazy over those three days of hellish temperatures. While July and August turned out to be exceedingly hot and dry, September arrived with little rain which that allowed us to fully ripen the grapes.The hot and dry summer made for fruit that was extremely clean, resulting in excellent fermentations. All in all, mother nature gave us something to be grateful for on our 50th anniversary.
WINEMAKING
The grapes were carefully hand harvested on September 15th, hand-sorted to remove any flawed bunches and 100% de-stemmed directly into several 3-ton stainless steel fermenters. Fermentation took place mostly with ambient fermentation and partially with commercial yeasts, along with regular punch downs for cap management. The wine was left for a long settling after it was drained and then pressed off the skins in order to have the wine as clean as possible going down to barrel. This wine was aged in 100% French oak barrels for 16 months, with 17% new oak and 75% neutral.
WINE PROFILE
On the nose, the 2021 Twelve Row has red fruit framed by a hint of leather. The palate carries medium acidity with dark current and leathery tannins.
PAIRINGS
This wine will pair nicely with a grilled ribeye or braised lamb shank.
SCORES
92 points – James Suckling (2018)
92 points – James Suckling (2017)
APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
Wädenswil 2A & Pommard UCD4
AGE OF VINES
Replanted in 2006 & 2009
BOTTLED
April 2021
BRIX AT HARVEST
22.5°
ALCOHOL BY VOLUME
13%
PROPER CELLAR LIFESPAN
10 -15 Years
PRODUCTION
345 Cases
VINTAGE HIGHLIGHTS
What started as a dry winter turned into a deluge of rain in the springtime. We had the wettest and coldest April/May/June in recorded (130 years) history. Freezing temperatures on the morning of April 14th and 15th knocked back the fragile new growth, in fact, until crop estimates were done in late August, we thought our crop yields would be down across the board by 50-60%. The lesson learned is don’t second guess a grapevine. In over 51 years of growing grapes here in the Dundee Hills we have never seen a freezing event during the growing season, so we had no idea what was going to happen. The primary buds froze and died, but the secondary buds came on, produced fewer but larger clusters, and the vines made a miraculous comeback. The coldest and wettest spring turned into the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good
ripening conditions (dry and warm) in the month of October since bloom was much later. Fortunately we got the warmest October in Oregon history, we were able to let the grapes hang, and the rains stayed put until all our Estate fruit was in on Thursday, October 27th. The fruit got nice and ripe, and we are thrilled with the wine produced from this vintage!
WINEMAKING
The fruit was hand harvested from Kalita Vineyard from September 21st to the 24th, and brought back to our Dundee Hills Estate winery were 96% was destemmed and the rest left whole-cluster. The destemmed fruit went through an ambient fermentation while the whole cluster was fermented using our native house yeast. All of this took place in three ton stainless steel tanks with punch-downs for cap management. The wine was aged for 10 months in French oak barrels with 20% new oak.
WINE PROFILE
An abundance of black fruit with blackberry, black currants, and black cherry with fresh blossom. A big, rich Pinot Noir with a perfect balance between fruit and tannins.
PAIRINGS
Pair with roasted chicken, beet and goat cheese salad, or a seared rack of lamb with morels.
SCORES
93 points – James Suckling (2021)
92 points – Decanter (2021)
Platinum medal at TexSom (2021)
THE STORY
Kalita Estate Vineyard is located in the heart of the Yamhill-Carlton AVA in the Willamette Valley. This stunning, bowl shaped vineyard was planted in 2000 by Arthur and Sherry Kalita; it is currently LIVE certified and we are transitioning the vineyard to organic certification.
APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
Pommard UCD4
AGE OF VINES
Replanted in 1998
BOTTLED
February 2023
BRIX AT HARVEST
22.9°
ALCOHOL BY VOLUME
13.5%
PROPER CELLAR LIFESPAN
10-15 Years
PRODUCTION
296 Cases
VINTAGE HIGHLIGHTS
2021 was the 2nd warmest growing season we have ever seen since 2015. We also got to add a new term to the dictionary: “Heat Dome”. Three straight days of triple digit temperatures in late June breaking heat records for the Willamette Valley. Bud break started like usual in the middle of April. We had the driest March through May that the Willamette Valley has seen through 128 years of record keeping! Bloom also appeared on time in early/mid June. While late June brought the “Heat Dome”, our grapes made it through thanks to bloom being finished at all our sites and there still being soil moisture, so they grew like crazy over those three days of hellish temperatures. While July and August turned out to be exceedingly hot and dry, September arrived with little rain which that allowed us to fully ripen the grapes. The hot and dry summer made for fruit that was extremely clean, resulting in excellent fermentations. All in all, mother nature gave us something to be grateful for on our 50th anniversary.
WINEMAKING
The grapes from this block were carefully hand harvested on September 14th. The clusters were then sorted by hand to remove any flawed bunches and 100% de-stemmed directly into three ton stainless steel fermenters. Ambient fermentation was allowed to take place naturally with cap management by punch-downs. Once the fermentation process was finished, the wine was pressed off the skins at dryness and barreled down in 100% French oak barrels with 8% new oak and 25% neutral, and left to age for 16 months before bottling.
WINE PROFILE
The nose is red fruit forward with a hint of spice. On the palate red cherry, black cherry, raspberry, and red currant. Very smooth, well rounded between tannins and fruit characteristics with a medium plus finish.
PAIRINGS
Pair with a miso-mushroom risotto, lamb or chicken gyro, and bold cheeses.
THE STORY
When Alex Sokol Blosser was growing up, this block was not planted to PinotNoir, but to Riesling. During this time Bill and Susan Sokol Blosser tried their infamous and failed experiment of fencing it in and releasing a flock of geese to consume the grass. Since then, the Sokol Blosser’s have always called it “Goosepen.” When we had to re-plant the block due to Phylloxera, it was decided that the highest and best use of that site was for Pinot Noir and not for Riesling. This was not a failed experiment. To this day, Goosepen is Alex’s favorite of our single vineyard blocks. It does not have the rich tannins of its northern neighbor, Big Tree, nor the finesse of the Orchard Block. It has fruit. A lot of rich fruit that can be heavy some years (2014) and complex in other years (2012 and 2015). Drinking a glass of Goosepen always reminds Alex that experimenting is a two edge sword; sometimes you get the goose, and sometimes the goose gets you!
APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
777 & Pommard
AGE OF VINES
Replanted in 1998 & 2000
BOTTLED
August 2019
BRIX AT HARVEST
22°
ALCOHOL BY VOLUME
13%
PROPER CELLAR
LIFESPAN
10 -15 Years
PRODUCTION
332 Cases
CERTIFICATIONS
Made with 100% certified organic grapes
VINTAGE HIGHLIGHTS
The spring of 2018 was warmer than the average over the previous 10 years, and fairly dry. Bud break happened in mid-April and Bloom in early June, which can be a treacherous undertaking as the spring weather can mess up a healthy flowering. A giant hail storm descended on theDundee Hills in early June, but luckily none of our Sokol Blosser Estate crop was ruined. The summer started like one giant furnace; July was a hot month and we had a lot of above 90 degree days. Just when it seemed like the hot weather would not stop, August came and more moderate weather with it. This helped slow the ripening down, and even cooler weather in September allowed us to let the grapes hang longer, resulting in riper fruit without additional sugar accumulation. The 2018 vintage is our coolest growing season since 2012, and we believe it will be our best vintage since then.
WINEMAKING
The grapes were carefully hand harvested September 15th, making them our first Pinot Noir grapes brought in! They were then sorted by hand to remove any flawed bunches and 100% de-stemmed directly into 3-ton stainless steel fermenters. These fermenters were not inoculated and proceeded with fermentation by ambient yeast which took 10 days of soaking to really takeoff. The wine have 22 days of skin contact with cap management was done via gentle punchdowns. The wine was pressed off the skins at dryness as aged in French oak barrels for 10months with no new oak. We have intentionally chosen not use new oak in this block as the fruit pairs best with more neutral oak. There were 14 barrels selected for the final blend.
WINE PROFILE
Our 2018 Peach Tree Block Pinot Noir has a nose that is rich with matsutake mushrooms, clove and dark fruit. This wine has a complex mouthfeel with notes of black cherry, plums and spice.It is smooth and round, with a hint of tobacco on the finish.
PAIRINGS
This wine pairs beautifully with lamb tajine, shwarma, and is perfect for Mediterrannian appetizers such as olive tapenaed and salty cheeses.
THE STORY
In line with the rest of our vineyard blocks, Peach Tree was named after what was previously planted here: peach trees. I remember those peach trees well, and those ripe peaches still hold a rich place in my imagination for how sweet and juicy they were. The peaches got so big and ripe that my parents would not let me help pick them as my small hand could not encompass enough of the fruit to not tear it. Oh the memories….. Now we have a little over 2 acres of Pommard and 777 Pinot Noir clone planted in this section. Of all our blocks, it always seems to produce a wild, almost un-focusedPinot Noir, with its power of fruit and flavor going in multiple directions.
APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
115, 667, 777, Pommard UCD4,
Wadenswil 2A and Gamay Beaujolais Type Pinot Noir
AGE OF VINES
Planted in 1998-2009
BOTTLED
March 2020
BRIX AT HARVEST
22-25°
ALCOHOL BY VOLUME
14.0%
PROPER CELLAR LIFESPAN
~10–15 Years
PRODUCTION
4,798 Cases
CERTIFICATIONS
Made with 100% certified organic grapes
VINTAGE HIGHLIGHTS
The spring of 2018 was warmer than the average over the previous 10 years, and fairly dry. Bud break happened in mid-April and Bloom in early June, which can be a treacherous undertaking as the spring weather can mess up a healthy flowering. A giant hail storm descended on the Dundee Hills in early June, but luckily none of our Sokol Blosser Estate crop was ruined. The summer started like one giant furnace; July was a hot month and we had a lot of above 90 degree days. Just when it seemed like the hot weather would not stop, August came and more moderate weather with it. This helped slow the ripening down, and even cooler weather in September allowed us to let the grapes hang longer, resulting in riper fruit without additional sugar accumulation. The 2018 vintage is our coolest growing season since 2012, and we believe it will be our best vintage since then.
WINEMAKING
The grapes were carefully hand harvested between September 15th and 28th. Some vineyard sections were harvested based on acid levels to retain delicacy and some were focused on higher intensity of fruit flavors with ripeness reaching 25°Brix. All our fruit was sorted by hand to remove any flawed bunches and de-stemmed directly into 3-ton fermenters. Fermentation was conducted with a combination of our native house yeast, commercial yeast, and ambient/uninoculated ferments; all aspects coming together to make a unique representative cuvée of 2018. Cap management was done by both punch downs and pump overs. Post fermentation the wine was kept on its skins for 17-29 days for extended maceration depending on the lot before being pressed off and barreled. This wine was aged in 100% French oak barrels for 17 months with minimal SO2 levels. 25% of the blend was aged in new oak barrels with the remaining portion aged in once used or neutral oak.
WINE PROFILE
The nose is rich with mushroom, truffle, and forest floor, accompanied by black cherry, cranberry, and clove. The palate reflects the cranberry, black cherry and truffle, but also introduces a dash of black pepper with medium tannins and acidity on the finish.
PAIRINGS
This wine pairs beautifully with the bounty of Oregon, like wild mushroom risotto or grilled lamb with an herbed, hazelnut crust.
SCORES
93 points – James Suckling (2018)
90 points – Wine Spectator (2018)
93 points – James Suckling (2017)
90 points – Wine Spectator (2017)
91 points – Wine Enthusiast (2017)
91 points – Wine Advocate (2017)
APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
777 & 667
AGE OF VINES
Replanted in 2000
BOTTLED
February 2023
BRIX AT HARVEST
23.8-24°
ALCOHOL BY VOLUME
14%
PROPER CELLAR LIFESPAN
10 -15 Years
PRODUCTION
597 Cases
CERTIFICATIONS
Made with 100% certified organic grapes
VINTAGE HIGHLIGHTS
2021 was the 2nd warmest growing season we have ever seen since 2015. We also got to add a new term to the dictionary: “Heat Dome”. Three straight days of triple digit temperatures in late June breaking heat records for the Willamette Valley. Bud break started like usual in the middle of April. We had the driest March through May that the Willamette Valley has seen through 128 years of record keeping! Bloom also appeared on time in early/mid June. While late June brought the “Heat Dome”, our grapes made it through thanks to bloom being finished at all our sites and there still being soil moisture, so they grew like crazy over those three days of hellish temperatures. While July and August turned out to be exceedingly hot and dry, September arrived with little rain which that allowed us to fully ripen the grapes. The hot and dry summer made for fruit that was extremely clean, resulting in excellent fermentations. All in all, mother nature gave us something to be grateful for on our 50th anniversary.
WINEMAKING
The grapes were carefully hand harvested from the Orchard Block (on our Estate vineyard) on September 25th. The fruit was hand sorted to remove any flawed bunches and de-stemmed, half went directly into 3-ton stainless steel fermenters and the other half went in to oak upright fermenters. Fermentation took place over 10-14 days using ambient yeast with punchdowns for cap management. After the long, cool fermentation,the wine was pressed off at dryness and then barrel aged for 16 months in 100% French oak barrels with 17% new oak.
WINE PROFILE
Our 2021 Orchard Block Estate Pinot Noir has bright notes of red cherry, red currant,and a touch of nutmeg on the nose. On the palate, the fruit continues with red cherry, raspberry, and red currants followed by a subtle hint of clove. This is a delicate Pinot Noir with bright acidity with a medium finish.
PAIRINGS
Orchard Block Pinot Noir pairs with a classic roasted turkey, creamy cacio e pepe, and the Oregon favorite, wild mushroom risotto.
SCORES
93 points – James Suckling (2018)
92 points – Wine Spectator (2018)
