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Currently, we produce four wines per year from our nine-acre estate.

Albariño, made from one acre of vines of a Portuguese clone. Planted at low vine density, and harvested 7-14 days after our Pinot Noir, these wines deliver great freshness, varietally salty acids and minerality, tropical aromas, and textured, fruity flavor.

Rosé of Pinot Noir, made from the cool edges of the vineyard bordering mature conifer forests and the McFee Creek drainage. Provides refreshing and delicate aromas and flavors of the floral and fruity abundance of the forest surrounding the vines.

Estate Pinot Noir, a whole vineyard blend of our Pinot blocks all harvested and fermented together. Four clones, own-rooted and grafted vines, varied elation and aspect, varied maturity. All picked in one day and fermented together to truly represent the vintage as it happened in our vineyard. Unfined, unfiltered, aged in mostly neutral oak.

Reserve Pinot Noir, the best bits of each of our clonal blocks, separated at harvest and fermented in mini-batches. Own-rooted vines of thirty-plus years form the core of the blend after 22 months of aging in French and Oregon oak barrels, up to 40% new oak. Complex, and extremely well-aging, these wines can continue to drink well two decades after bottling if stored properly.

CURRENT VINTAGES

 

2024 Estate Albariño: Citrusy and herbal on the nose. Dry and with salty acids and minerality typical of the variety on the palate. A true summer refresher that combos well with a wide swath of cuisine.

2017 Estate Pinot Noir: Dark fruits, herbs, spices, and black pepper notes on the nose. Tart cherries and ripe blackberries with allspice on the palate. Firm structure, with a long finish. Great now and will cellar for years.

2017 Reserve Pinot Noir: Blackberry brambles on the edge of an old Bing cherry orchard bordering a mature forest on the nose. Structure and texture from great acidity and extended aging. Mouth-filling, spices, forest floor, and dark fruits on the palate.