Hey Cellar Club friends!

APPELLATION
Dundee Hills AVA

BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown

CLONES
777 and Pommard

AGE OF VINES
Replanted in 1998 and 2000

BOTTLED
September 2022

ALCOHOL BY VOLUME
13.5%

PROPER CELLAR LIFESPAN
10 -15 Years

PRODUCTION
321 Cases

CERTIFICATIONS
Certified organic vineyards

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 September 12th, 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 immediately inoculated and proceeded with fermentation by ambient yeast which took 5-7 days of soaking to really take off. The wine had 15 days of skin contact with cap management done via gentle punch downs. The wine was pressed off the skins at dryness then aged in neutral French oak barrels for 10 months. We have intentionally chosen not to use new oak in this block as the fruit pairs best with more neutral oak.

WINE PROFILE
The 2021 Peach Tree Block is blackberry and black cherry forward, with hints of mushroom, clove, and spice. A very well-rounded Pinot, and we call it the funky bunch in the mix due to the umami forward notes.

SCORES
93 points & Best Buy – Wine Enthusiast
92 points – Wine Spectator

STORY (as told by Alex Sokol Blosser)
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 two 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-focused Pinot Noir,with its power of fruit and flavor going in multiple directions.

APPELLATION
Dundee Hills AVA

BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown

CLONES
777 and 667

AGE OF VINES
Replanted in 2000

BOTTLED
February 2023

ALCOHOL BY VOLUME
13%

PROPER CELLAR LIFESPAN
10 -15 Years

PRODUCTION
597 Cases

CERTIFICATIONS
Certified organic vineyards

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 for 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
Orchard Block 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 and a touch of clove. This is a delicate Pinot Noir with bright acidity with a medium finish.

SCORES
93 points – Decanter
92 points – Wine Spectator
91 points – Vinous

THE STORY
Is there a perfect looking vineyard site that produces a vine that looks like it is in perfect balance? If so, the 7 acres that make up the Orchard Block would be in the running for perfect looking vineyard. Balance is this sites middle name, and it’s that balance that is the thread that runs through this wine each and every year. Tannins too big? Nope, just right. Too fruity? Nope, just right. Goldilocks would love this wine!

APPELLATION
Dundee Hills AVA

BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown

CLONES
777 and 667

AGE OF VINES
Replanted in 2000

BOTTLED
February 2024

INGREDIENTS
Estate Pinot Noir grapes, tartaric acid, SO2

5-5OZ SERVINGS PER CONTAINER
Calories: 123
Carbohydrates: 3.5g

ALCOHOL BY VOLUME
14.5%

PROPER CELLAR LIFESPAN
10 -15 Years

PRODUCTION
585 Cases

CERTIFICATIONS
Certified organic vineyards

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 for this wine was harvested on October 19th and 100% destemmed. Aged for 16 months in 13% new, 8% once filled, and 79% neutral French oak barrels.

WINE PROFILE
A quintessential Dundee Hills Pinot Noir, Orchard Block has aromas of fresh blueberries and bright cherries. The tannins are delicate with notes of bright cherry preserves and red currants.

SCORES
94 points-James Suckling

THE STORY
Is there a perfect looking vineyard site that produces a vine that looks like it is in perfect balance? If so, the seven acres that make up the Orchard Block would be in the running for perfect looking vineyard. Balance is this site’s middle name, and it’s that balance that is the thread that runs through this wine each and every year. Tannins too big? Nope, just right. Too fruity? Nope, just right. Goldilocks would love this wine!

APPELLATION
100% Dundee Hills AVA

BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown

CLONES
Wadenswil & Pommard

AGE OF VINES
Replanted in 2006 & 2009

BOTTLED
February 2024

INGREDIENTS
Estate Pinot Noir grapes, tartaric acid, SO2

5-5OZ SERVINGS PER CONTAINER
Calories: 124
Carbohydrates: 3.5g

ALCOHOL BY VOLUME
14.5%

PROPER CELLAR LIFESPAN
10-15 Years

PRODUCTION
490 Cases

CERTIFICATIONS
Certified organic vineyards

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 harvested on October 17th, destemmed, and fermented in 3-ton stainless steel tanks. Aged 16 months in 20% new, 20% once used, and 60% neutral French oak barrels.

WINE PROFILE
Our 2022 Watershed has notes of bright red fruit and classic stone fruit. On the finish ,you will find sautéed mushroom and medium tannins.

THE STORY
The Watershed Block Pinot Noir comes from fruit harvested off of a section of the vineyard planted by founders Bill and Susan Sokol Blosser in the early 70s. Although replanted in 2006/2009 on rootstock, cuttings from fruiting vines were taken from the original plantings and grafted onto rootstock for the replant.

APPELLATION
100% Mt Pisgah AVA

BLEND COMPOSITION
100% Pinot Noir

CLONES
Pommard

BOTTLED
August 2024

INGREDIENTS
Pinot Noir grapes, yeast, SO2

5-5OZ SERVINGS PER CONTAINER
Calories: 115
Carbohydrates: 3.5g

ALCOHOL BY VOLUME
13.5%

PROPER CELLAR LIFESPAN
10-12 Years

PRODUCTION
400 Cases

CERTIFICATIONS
Certified organic

VINTAGE HIGHLIGHTS
2023 was a return to normal. Early spring in the Willamette Valley was wet and cool, with warmer than usual temperatures in May. As a result, bud break was late and bloom was advanced. This made for one of the shortest periods ever from bud break to bloom across most growing regions in Oregon. Summer temperatures across Oregon were dry and warm, with the heat driving a uniform bloom across the Willamette Valley. Through July, temperatures were consistently warm but not overly hot. That heat wave would arrive on August 13th through the 16th and propelled the growing season forward. The warm temperatures led to an early harvest in the Willamette Valley, starting right after the first week of September. The resulting fruit was excellent, with the heat in August producing grapes with nice, full flavors.

WINEMAKING
The grapes for this wine were hand-harvested on October 1 with 70% destemmed. Fermentation took place in 3-ton stainless steel tanks. The wine aged for 10 months in 5% new, 14% once-used, and 81% neutral French oak barrels.

WINE PROFILE
Subtly red fruited, with pie cherries, raspberry, and cranberry notes contributing delicate acidity. Round tannins deliver seamless structure and balance on the midpalate. A subtle note of cola highlights the long, satisfying finish.

SCORES
93pts – James Suckling
92pts – Wine Spectator
92pts – Wine Enthusiast

THE STORY
The Sokol Blosser family legacy is sealed under cork. Our passion is to discover and select the finest vineyard sites throughout the Willamette Valley to bring you Pinot Noir in its purest expression. Named after members of our 2nd and 3rd generations, Avery Alexander represents a tradition of excellence, carrying on a pioneering spirit ignited in 1971. In sourcing grapes for this wine we had the privilege to work with Croft Vineyards, a fellow second-generation family-owned vineyard, located in the southwest corner of Salem.

APPELLATION
Laurelwood Distric AVA

BLEND COMPOSITION
100% Pinot Noir

CLONES
Pommard

AGE OF VINES
Planted in 1976 (own rooted)

BOTTLED
August 2024

INGREDIENTS
Pinot Noir grapes, yeast, tartaric acid, SO2

5-5OZ SERVINGS PER CONTAINER
Calories: 125
Carbohydrates: 3.8g

ALCOHOL BY VOLUME
14.5%

PROPER CELLAR LIFESPAN
10 -15 Years

PRODUCTION
150 Cases

FARMING PRACTICES
L.I.V.E Certified

VINTAGE HIGHLIGHTS
2023 was our 3rd warmest growing season on record after the 2015 and 2014 vintages. We had the warmest and driest August on record and if it was not forthe rain in early September our harvest would have started before Labor Day Weekend. Three cheers for the rain! One of the interesting things about 2023 was the arrival of our first hailstorm right after bloom. We have never seen a damaging hailstorm in our vineyard since we started in 1971, so seeing it happen and the resulting damage was at first a little scary. While it looked like our yields might have been higher, the hailstorm helped reduce the crop to our desired amount. The resulting fruit was excellent, with the heat in August producing lower acid in the grapes and nice full flavors. – Winemaker Robin Howell

WINEMAKING
The fruit for this wine was hand harvested on September 17th and 100% destemmed. Ambient fermentation in 3-ton stainless steel fermenters, and aged for 10 months in 17% new, 17% once-used, and 66% neutral French Oak barrels. 

WINE PROFILE
Our 2023 Dion Vineyard Pinot Noir has floral and cherry cola notes on the nose, while the palate bursts with jammy blackberry, dark cherry and a hint of spice.

THE STORY
Dion Vineyard is a second-generation family run vineyard in the newly established Laurelwood District. The Johnson family dry farms their vineyards and is LIVE Certified to maintain their good stewardship of the land they have been tending since 1976. The Laurelwood District was founded in 2020 and is distinct for its iron-rich Missoula Flood loess soil contributing to the unique flavor of the wines.

VINTAGE HIGHLIGHTS
In our 45th growing year at Sokol Blosser we saw something very special: our earliest bloom on record. While we had bud break later in 2016 than we had in 2015, the warm weather in April and May progressed the vine growth enough to push up bloom. You can just about set your clock from the time of bloom to the first day of harvest…100 days. When we had bloom on May 20 (mid-June is more typical for the start of bloom) we could see that August 28 would be the start of harvest. An August start date is not scary, it is what mother nature gives you. It was not an especially dry year as we received our typical heavy rains during the winter of 2015/2016, and had some wet weather during our early bloom in May/June which ended up destroying a lot of the clusters. The destruction of some of the crop during flowering was a good thing as mother nature has been giving us big crops for the past few years and getting a more normal crop load (2-3 tons an acre) was welcomed. After the rain, during bloom, we had a dry summer with heat spikes at the end of July and August. We were very happy with the fruit and know, knowing it would be a quality vintage.

WINEMAKER NOTES
The grapes were carefully hand harvested at 22-26° Brix. Some vineyard sections were harvest based on acid levels to retain delicacy and some were focused on higher intensity of fruit flavors. All our fruit was sorted by hand to remove any flawed bunches and de-stemmed directly into either 3-ton stainless steel fermenters or 2.5-ton oak upright fermenters. 35% of the fermentation from this block was done using the Sokol Blosser native yeast program. Cap management was done via gentle punch downs up to 2 times per day. Post fermentation, 25% of the blend was kept on its skins for 30+ days for extended maceration, the remaining portion was pressed off the skins at dryness (~10-15 days of skin contact time). This wine was aged in 100% French oak barrels for 17 months with minimal SO2 levels. 36% of the blend was aged in new oak barrels with the remaining portion aged in once used or neutral oak.

WINE PROFILE
Our Dundee Hills Estate Pinot Noir captures and expresses the delicate fruit characteristics associated with this varietal, and we balance that with structure and age-ability. This blend represents our entire Estate with barrels selected from nearly every corner of the property. Our 2016 Dundee Hills Pinot Noir exhibits aromas of fresh cherries and raspberries. The palate is rich with pie cherries, baking spices and a hint of baked earth. Soft tannins and raspberries linger on the finish.

SCORES
91 points – James Suckling
91 points – VinePair
90 points – Wine Spectator

STORY
Our Dundee Hills Pinot Noir epitomizes everything Sokol Blosser has stood for in nearly 45 years of winegrowing in Oregon. Crafted to be a true expression of terroir from our hillside vines and Jory soil, this wine is made from a low yield crop that is dry-farmed for quality and comprised of grapes that are all from Dijon,  Pommard and Wadensvil clones.

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 fruit for this wine was farmed organically on our Estate, and was harvested at peak ripeness on September 23rd. The picked fruit was destemmed in 3-ton stainless steel fermenters and 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 18% new oak and 64% neutral, and left to age for 16 months before bottling.

WINE PROFILE
Watershed is big and bold, with notes of bright intense red fruit. This is followed by a long finish with hints of cinnamon and tobacco.

SCORES
93 points – Wine Spectator

THE STORY
The Watershed Block Pinot Noir comes from fruit harvested off of a section of the vineyard planted by founders Bill and Susan Sokol Blosser in the early 70s. Although replanted in 2006/2009 on rootstock, cuttings from fruiting vines were taken from the original plantings and grafted onto rootstock for the replant.

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 for 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
Orchard Block 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 and a touch of clove. This is a delicate Pinot Noir with bright acidity with a medium finish.

SCORES
93 points – Decanter
92 points – Wine Spectator
91 points – Vinous

THE STORY
Is there a perfect looking vineyard site that produces a vine that looks like it is in perfect balance? If so, the 7 acres that make up the Orchard Block would be in the running for perfect looking vineyard. Balance is this sites middle name, and it’s that balance that is the thread that runs through this wine each and every year. Tannins too big? Nope, just right. Too fruity? Nope, just right. Goldilocks would love this wine!

VINTAGE HIGHLIGHTS
After a cool spring, the first notable heat came to Oregon in mid-to late June when the berries were in the early stage of development, followed by a weeklong heat wave in July. Fruit came in as usual with slightly small berries from the July heat. August brought slightly warmer than average temperatures followed by September, which was a roller coaster for temperatures with record breaking heat early and late in the month, sandwiching a very cool period in between. October continued a run of very nice conditions to end the 2024 vintage. Generally mild to warm temperatures and not much precipitation until late in October made for a vintage with little to no pressure to pick until the fruit was showing its best flavors and acidity.

WINEMAKING
The fruit for this wine was harvested between September 10th and October 14th from vineyards around the Willamette Valley. Fermented in 66% stainless steel, 21% concrete egg, and 13% neutral oak barrels and then aged for four months in 87% stainless steel drums and 13% neutral oak barrels. 

WINE PROFILE
This wine is a blend of Müller-Thurgau, Pinot Gris, Riesling, Chardonnay and Pinot Blanc. Susan’s Cuvée bursts with aromatic florals, lychee, and white peach on the nose. The palate has lovely notes of citrus zest and a tropical finish with crisp acidity.

THE STORY
Back in 1998 our founder, Susan Sokol Blosser, came up with the iconic multi-grape blend for our famous Evolution Lucky No.9 White wine. To celebrate Susan’s legacy and her impeccable taste, President Alex and the winemaking team created this white wine as a more complex and elevated version of that first lucky blend, and named it Susan’s Cuvée in her honor.

VINTAGE HIGHLIGHTS
2023 was our 3rd warmest growing season on record after the 2015 and 2014 vintages. We had the warmest and driest August on record and if it was not for the rain in early September our harvest would have started before Labor Day Weekend. Three cheers for the rain! One of the interesting things about 2023 was the arrival of our first hail storm right after bloom. We have never seen a damaging hail storm in our vineyard since we started in 1971, so seeing it happen and the resulting damage was at first a little scary. While it looked like our yields might have been higher, the hail storm helped reduce the crop to a more desirable amount. The resulting fruit was excellent, with the heat in August producing lower acid in the grapes and nice full flavors.

WINEMAKING
The grapes were harvested from our La Joya Block and Blossom Ridge Vineyards on September 13th and 21st and October 3rd. Fermented in French oak barrels and aged in stainless steel.

WINE PROFILE
On the nose, this Chardonnay has notes of lemon zest, honeydew melon, and warm vanilla. The palate has lively acidity and notes of Asian pear, Meyer lemon, and touch of minerality, followed by a lightly creamy finish.

VINTAGE HIGHLIGHTS
It was clear something was different with the 2019 harvest when fruit flies were spotted at Thistle Vineyard over Labor Day Weekend. The second sign was the dramatic shift in the weather forecast. At the end of August, we believed we would have a “warmer and drier” than average September/ October. Sounds good huh?!?!? Then, at the end of September we got 2.7” of rain… which is double the average, and we had one of the coolest Septembers on record. We remembered and applied the key learnings from prior similar vintages in our approach to the 2019 harvest – get the grapes as ripe as possible with as little fruit degradation as possible. Even with a longer hang time this year the grapes had less sugar, high pHs and high acids. Consequently, we based our picking decision more on the taste of the juice and looking at the weather. We had five distinct rain events from when we started harvest on September 3rd to when we ended picking on October 10th, and these individual rain events sometimes lasted multiple days. In the end, we got as much ripeness as possible and are very happy about what we put into barrel.

WINEMAKING
On September 6th we harvested both Chardonnay and Pinot Blanc from the Dundee Hills when the acid levels were high – perfect for sparkling wine. The fruit was pressed and fermented together in 82% oak and 18% stainless steel and then barrel aged for six months in neutral oak. The wine went in to tirage in May 2020 and spent 56 months en tirage. 

WINE PROFILE
Buttered popcorn, toasted caramel, and apple pie on the nose, followed by baked apple and a round creamy lingering finish on the palate.

WINE
With the skill of our winemaking team and a love for Pinot Noir, our 2022 Evolution Pinot Noir is so delicious that it will knock your socks off, literally. We sought out to evolve Pinot Noir to make it the anytime wine. It’s the wine for the imaginative food lover. Evolution Pinot Noir celebrates the any-food occasion. Dangerously juicy and fruit-driven with a sophisticated silk. This bottle of Pinot makes enjoying a young Pinot Noir wine so easy to drink and share.

WINEMAKING
Coming from all over the Willamette Valley, the grapes were harvested throughout October. The wine was fermented to dryness over 7-10 days with pump-overs to mix up the magic. The final wine was put down for a seven month slumber in stainless steel with a touch of oak influence.

VINTAGE
2022 had a late start but made up for it by being our 2nd hottest summer on record! Grapes were chilling on the vine so long into October we thought we were going to have to make them Halloween costumes! But the weather stayed nice and dry till the end and we had gorgeous, gorgeous fruit to make gorgeous, gorgeous wines!

NOTES
The Willamette Valley never fails to produce beautiful fruit flavors in its Pinot. This wine is packed with bright red fruit flavors, warm baking spices, and a hint of savory mushroom.

PAIRINGS
A foodies delight, this wine pairs with darn near everything! Pumpkin chipotle soup, glazed pork chops, wild mushroom risotto, even a decadent dark chocolate torte!

SCORES
92 points – James Suckling

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 grapes were harvested between September 1-30 and fermented in 3-ton stainless steel tanks. Aged for 16 months in 11% new French Oak barrels.

WINE PROFILE
On the nose, the 2022 Dundee Hills Estate Pinot Noir shows notes of raspberry and cherry cola with a hint of toast. The palate has an abundance of red fruit characteristics accompanied by leather, forest floor, and wet stone. The finish has sweet tobacco and baked spices such as black pepper and clove.

THE STORY
Our Dundee Hills Estate Pinot Noir epitomizes everything Sokol Blosser has stood for in over 51 years of winegrowing in Oregon. Crafted to be a true expression of terroir from our hillside vines and Jory soil, this wine is made from a low yield crop that is dry-farmed for quality.

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 grapes were harvested October 7, destemmed and fermented in 3-ton stainless steel tanks. Aged 16 months in 0% new, 29% once used, 36% twice used, 36% neutral French oak barrels.

WINE PROFILE
On the nose there are dark fruit notes of plum and bramble berry accompanied by a floral bouquet of violet and rose. This Pinot Noir is well rounded on the palate, with a balance between the tannins and fruit characteristics.

THE STORY
Bill and Susan Sokol Blosser tried their infamous and failed experiment of fencing in a block of Riesling and releasing a flock of geese to consume the grass. The experiment failed, but since then, the Sokol Blosser’s have always called this block “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. 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 a lot of rich fruit that can be heavy some years and complex in others. 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!

VINTAGE HIGHLIGHTS
After a cool spring, the first notable heat came to Oregon in mid-to late June when the berries were in the early stage of development, followed by a weeklong heat wave in July. Fruit came in as usual with slightly small berries from the July heat. August brought slightly warmer than average temperatures followed by September, which was a roller coaster for temperatures with record breaking heat early and late in the month, sandwiching a very cool period in between. October continued a run of very nice conditions to end the 2024 vintage. Generally mild to warm temperatures and not much precipitation until late in October made for a vintage with little to no pressure to pick until the fruit was showing its best flavors and acidity.

WINEMAKING
The fruit for this wine was harvested between September 10th and October 14th from vineyards around the Willamette Valley. Fermented in 66% stainless steel, 21% concrete egg, and 13% neutral oak barrels and then aged for four months in 87% stainless steel drums and 13% neutral oak barrels. 

WINE PROFILE
This wine is a blend of Müller-Thurgau, Pinot Gris, Riesling, Chardonnay and Pinot Blanc. Susan’s Cuvée bursts with aromatic florals, lychee, and white peach on the nose. The palate has lovely notes of citrus zest and a tropical finish with crisp acidity.

THE STORY
Back in 1998 our founder, Susan Sokol Blosser, came up with the iconic multi-grape blend for our famous Evolution Lucky No.9 White wine. To celebrate Susan’s legacy and her impeccable taste, President Alex and the winemaking team created this white wine as a more complex and elevated version of that first lucky blend, and named it Susan’s Cuvée in her honor.

VINTAGE HIGHLIGHTS
2023 was our 3rd warmest growing season on record after the 2015 and 2014 vintages. We had the warmest and driest August on record and if it was not for the rain in early September our harvest would have started before Labor Day Weekend. Three cheers for the rain! One of the interesting things about 2023 was the arrival of our first hail storm right after bloom. We have never seen a damaging hail storm in our vineyard since we started in 1971, so seeing it happen and the resulting damage was at first a little scary. While it looked like our yields might have been higher, the hail storm helped reduce the crop to a more desirable amount. The resulting fruit was excellent, with the heat in August producing lower acid in the grapes and nice full flavors.

WINEMAKING
The grapes were harvested from our La Joya Block and Blossom Ridge Vineyards on September 13th and 21st and October 3rd. Fermented in French oak barrels and aged in stainless steel.

WINE PROFILE
On the nose, this Chardonnay has notes of lemon zest, honeydew melon, and warm vanilla. The palate has lively acidity and notes of Asian pear, Meyer lemon, and touch of minerality, followed by a lightly creamy finish.

VINTAGE HIGHLIGHTS
It was clear something was different with the 2019 harvest when fruit flies were spotted at Thistle Vineyard over Labor Day Weekend. The second sign was the dramatic shift in the weather forecast. At the end of August, we believed we would have a “warmer and drier” than average September/ October. Sounds good huh?!?!? Then, at the end of September we got 2.7” of rain… which is double the average, and we had one of the coolest Septembers on record. We remembered and applied the key learnings from prior similar vintages in our approach to the 2019 harvest – get the grapes as ripe as possible with as little fruit degradation as possible. Even with a longer hang time this year the grapes had less sugar, high pHs and high acids. Consequently, we based our picking decision more on the taste of the juice and looking at the weather. We had five distinct rain events from when we started harvest on September 3rd to when we ended picking on October 10th, and these individual rain events sometimes lasted multiple days. In the end, we got as much ripeness as possible and are very happy about what we put into barrel.

WINEMAKING
On September 6th we harvested both Chardonnay and Pinot Blanc from the Dundee Hills when the acid levels were high – perfect for sparkling wine. The fruit was pressed and fermented together in 82% oak and 18% stainless steel and then barrel aged for six months in neutral oak. The wine went in to tirage in May 2020 and spent 56 months en tirage. 

WINE PROFILE
Buttered popcorn, toasted caramel, and apple pie on the nose, followed by baked apple and a round creamy lingering finish on the palate.

VINTAGE HIGHLIGHTS
In our 45th growing year at Sokol Blosser we saw something very special: our earliest bloom on record. While we had bud break later in 2016 than we had in 2015, the warm weather in April and May progressed the vine growth enough to push up bloom. You can just about set your clock from the time of bloom to the first day of harvest…100 days. When we had bloom on May 20 (mid-June is more typical for the start of bloom) we could see that August 28 would be the start of harvest. An August start date is not scary, it is what mother nature gives you. It was not an especially dry year as we received our typical heavy rains during the winter of 2015/2016, and had some wet weather during our early bloom in May/June which ended up destroying a lot of the clusters. The destruction of some of the crop during flowering was a good thing as mother nature has been giving us big crops for the past few years and getting a more normal crop load (2-3 tons an acre) was welcomed. After the rain, during bloom, we had a dry summer with heat spikes at the end of July and August. We were very happy with the fruit and know, knowing it would be a quality vintage.

WINEMAKER NOTES
The grapes were carefully hand harvested at 22-26° Brix. Some vineyard sections were harvest based on acid levels to retain delicacy and some were focused on higher intensity of fruit flavors. All our fruit was sorted by hand to remove any flawed bunches and de-stemmed directly into either 3-ton stainless steel fermenters or 2.5-ton oak upright fermenters. 35% of the fermentation from this block was done using the Sokol Blosser native yeast program. Cap management was done via gentle punch downs up to 2 times per day. Post fermentation, 25% of the blend was kept on its skins for 30+ days for extended maceration, the remaining portion was pressed off the skins at dryness (~10-15 days of skin contact time). This wine was aged in 100% French oak barrels for 17 months with minimal SO2 levels. 36% of the blend was aged in new oak barrels with the remaining portion aged in once used or neutral oak.

WINE PROFILE
Our Dundee Hills Estate Pinot Noir captures and expresses the delicate fruit characteristics associated with this varietal, and we balance that with structure and age-ability. This blend represents our entire Estate with barrels selected from nearly every corner of the property. Our 2016 Dundee Hills Pinot Noir exhibits aromas of fresh cherries and raspberries. The palate is rich with pie cherries, baking spices and a hint of baked earth. Soft tannins and raspberries linger on the finish.

SCORES
91 points – James Suckling
91 points – VinePair
90 points – Wine Spectator

STORY
Our Dundee Hills Pinot Noir epitomizes everything Sokol Blosser has stood for in nearly 45 years of winegrowing in Oregon. Crafted to be a true expression of terroir from our hillside vines and Jory soil, this wine is made from a low yield crop that is dry-farmed for quality and comprised of grapes that are all from Dijon,  Pommard and Wadensvil clones.

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 fruit for this wine was farmed organically on our Estate, and was harvested at peak ripeness on September 23rd. The picked fruit was destemmed in 3-ton stainless steel fermenters and 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 18% new oak and 64% neutral, and left to age for 16 months before bottling.

WINE PROFILE
Watershed is big and bold, with notes of bright intense red fruit. This is followed by a long finish with hints of cinnamon and tobacco.

SCORES
93 points – Wine Spectator

THE STORY
The Watershed Block Pinot Noir comes from fruit harvested off of a section of the vineyard planted by founders Bill and Susan Sokol Blosser in the early 70s. Although replanted in 2006/2009 on rootstock, cuttings from fruiting vines were taken from the original plantings and grafted onto rootstock for the replant.

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 for 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
Orchard Block 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 and a touch of clove. This is a delicate Pinot Noir with bright acidity with a medium finish.

SCORES
93 points – Decanter
92 points – Wine Spectator
91 points – Vinous

THE STORY
Is there a perfect looking vineyard site that produces a vine that looks like it is in perfect balance? If so, the 7 acres that make up the Orchard Block would be in the running for perfect looking vineyard. Balance is this sites middle name, and it’s that balance that is the thread that runs through this wine each and every year. Tannins too big? Nope, just right. Too fruity? Nope, just right. Goldilocks would love this wine!

WINE
With the skill of our winemaking team and a love for Pinot Noir, our 2022 Evolution Pinot Noir is so delicious that it will knock your socks off, literally. We sought out to evolve Pinot Noir to make it the anytime wine. It’s the wine for the imaginative food lover. Evolution Pinot Noir celebrates the any-food occasion. Dangerously juicy and fruit-driven with a sophisticated silk. This bottle of Pinot makes enjoying a young Pinot Noir wine so easy to drink and share.

WINEMAKING
Coming from all over the Willamette Valley, the grapes were harvested throughout October. The wine was fermented to dryness over 7-10 days with pump-overs to mix up the magic. The final wine was put down for a seven month slumber in stainless steel with a touch of oak influence.

VINTAGE
2022 had a late start but made up for it by being our 2nd hottest summer on record! Grapes were chilling on the vine so long into October we thought we were going to have to make them Halloween costumes! But the weather stayed nice and dry till the end and we had gorgeous, gorgeous fruit to make gorgeous, gorgeous wines!

NOTES
The Willamette Valley never fails to produce beautiful fruit flavors in its Pinot. This wine is packed with bright red fruit flavors, warm baking spices, and a hint of savory mushroom.

PAIRINGS
A foodies delight, this wine pairs with darn near everything! Pumpkin chipotle soup, glazed pork chops, wild mushroom risotto, even a decadent dark chocolate torte!

SCORES
92 points – James Suckling

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 grapes were harvested between September 1-30 and fermented in 3-ton stainless steel tanks. Aged for 16 months in 11% new French Oak barrels.

WINE PROFILE
On the nose, the 2022 Dundee Hills Estate Pinot Noir shows notes of raspberry and cherry cola with a hint of toast. The palate has an abundance of red fruit characteristics accompanied by leather, forest floor, and wet stone. The finish has sweet tobacco and baked spices such as black pepper and clove.

THE STORY
Our Dundee Hills Estate Pinot Noir epitomizes everything Sokol Blosser has stood for in over 51 years of winegrowing in Oregon. Crafted to be a true expression of terroir from our hillside vines and Jory soil, this wine is made from a low yield crop that is dry-farmed for quality.

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 grapes were harvested October 7, destemmed and fermented in 3-ton stainless steel tanks. Aged 16 months in 0% new, 29% once used, 36% twice used, 36% neutral French oak barrels.

WINE PROFILE
On the nose there are dark fruit notes of plum and bramble berry accompanied by a floral bouquet of violet and rose. This Pinot Noir is well rounded on the palate, with a balance between the tannins and fruit characteristics.

THE STORY
Bill and Susan Sokol Blosser tried their infamous and failed experiment of fencing in a block of Riesling and releasing a flock of geese to consume the grass. The experiment failed, but since then, the Sokol Blosser’s have always called this block “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. 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 a lot of rich fruit that can be heavy some years and complex in others. 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!

VINTAGE HIGHLIGHTS
After a cool spring, the first notable heat came to Oregon in mid-to late June when the berries were in the early stage of development, followed by a weeklong heat wave in July. Fruit came in as usual with slightly small berries from the July heat. August brought slightly warmer than average temperatures followed by September, which was a roller coaster for temperatures with record breaking heat early and late in the month, sandwiching a very cool period in between. October continued a run of very nice conditions to end the 2024 vintage. Generally mild to warm temperatures and not much precipitation until late in October made for a vintage with little to no pressure to pick until the fruit was showing its best flavors and acidity.

WINEMAKING
The fruit for this wine was harvested between September 10th and October 14th from vineyards around the Willamette Valley. Fermented in 66% stainless steel, 21% concrete egg, and 13% neutral oak barrels and then aged for four months in 87% stainless steel drums and 13% neutral oak barrels. 

WINE PROFILE
This wine is a blend of Müller-Thurgau, Pinot Gris, Riesling, Chardonnay and Pinot Blanc. Susan’s Cuvée bursts with aromatic florals, lychee, and white peach on the nose. The palate has lovely notes of citrus zest and a tropical finish with crisp acidity.

THE STORY
Back in 1998 our founder, Susan Sokol Blosser, came up with the iconic multi-grape blend for our famous Evolution Lucky No.9 White wine. To celebrate Susan’s legacy and her impeccable taste, President Alex and the winemaking team created this white wine as a more complex and elevated version of that first lucky blend, and named it Susan’s Cuvée in her honor.

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 and we thought our crop yields would be down by 50-60%. 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. We had the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions 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 harvested on October 17th, destemmed, and fermented in 3-ton stainless steel tanks. Aged 16 months in 20% new, 20% once used, and 60% neutral French oak barrels.

WINE PROFILE
Our 2022 Watershed has notes of bright red fruit and classic stone fruit. On the finish ,you will find sautéed mushroom and medium tannins.

THE STORY
The Watershed Block Pinot Noir comes from fruit harvested off of a section of the vineyard planted by founders Bill and Susan Sokol Blosser in the early 70s. Although replanted in 2006/2009 on rootstock, cuttings from fruiting vines were taken from the original plantings and grafted onto rootstock for the replant.

VINTAGE HIGHLIGHTS
2023 was a return to normal. Early spring in the Willamette Valley was wet and cool, with warmer than usual temperatures in May. As a result, bud break was late and bloom was advanced. This made for one of the shortest periods ever from bud break to bloom across most growing regions in Oregon. Summer temperatures across Oregon were dry and warm, with the heat driving a uniform bloom across the Willamette Valley. Through July, temperatures were consistently warm but not overly hot. That heat wave would arrive on August 13th through the 16th and propelled the growing season forward. The warm temperatures led to an early harvest in the Willamette Valley, starting right after the first week of September. The resulting fruit was excellent, with the heat in August producing grapes with nice, full flavors.

WINEMAKING
The grapes for this wine were hand-harvested on October 1 with 70% destemmed. Fermentation took place in 3-ton stainless steel tanks. The wine aged for 10 months in 5% new, 14% once-used, and 81% neutral French oak barrels.

WINE PROFILE
Subtly red fruited, with pie cherries, raspberry, and cranberry notes contributing delicate acidity. Round tannins deliver seamless structure and balance on the midpalate. A subtle note of cola highlights the long, satisfying finish.

SCORES
93pts – James Suckling
92pts – Wine Spectator
92pts – Wine Enthusiast

THE STORY
The Sokol Blosser family legacy is sealed under cork. Our passion is to discover and select the finest vineyard sites throughout the Willamette Valley to bring you Pinot Noir in its purest expression. Named after members of our 2nd and 3rd generations, Avery Alexander represents a tradition of excellence, carrying on a pioneering spirit ignited in 1971. In sourcing grapes for this wine we had the privilege to work with Croft Vineyards, a fellow second-generation family-owned vineyard, located in the southwest corner of Salem.