This year I’m offering a four-pack of my wines from the 2014 Oregon vintage:
Pinot Noir Crowley Station Vineyard
Pinot Noir Zenith Vineyard
Pinot Noir Bjornson Vineyard
Pinot Blanc Willamette Valley
$137 at retail
BerserkerDay Special - $99
Order by emailing me at vincentwines@gmail.com and include a phone number to call for CC information.
Pick up in Portland, OR, or if you need shipping it’s $15 to west coast, $20 to midwest, or $25 to south and east coast.
Details on the vineyards:
Crowley Station Vineyard was planted 15 years ago with cuttings from nearby Carter vineyard. The vines are own rooted and non-irrigated, farmed sustainably and a mix of Dijon 114 and 115 clones. It’s in the southwest end of the AVA, low elevation but windy and cool, with fossil rich marine sedimentary soil.
Zenith Vineyard is on the east side of the Eola Hills. My block was planted in 2002 with 100% Pommard clone, on a rocky knoll that the original owners thought too rocky to plant back in the 1980s. The crop is naturally meager here, the canopy barely filling the trellis wires. The soil here is also marine sediments, tan in color and well drained.
Bjornson Vineyard is higher up on the east flank of the Eola Hills, on red volcanic basalt soil sometimes so thin the bedrock protrudes out of the dirt. I work with a mix of Pommard and Wadenswil vines here (75%/25%).
The Pinot Blanc comes from a vineyard planted in the later 1980s and lease farmed by three immigrant brothers, the Moras. This valley floor site is humble terroir but makes for bracing Pinot Blanc, which I ferment like my Chardonnay in old French oak barrels, aging on the lees for one year before bottling unfiltered. My goal is a more textural expression of Pinot Blanc from the Willamette Valley.
And about the wines:
All of my wines are fermented naturally, with no yeast foods or anything added other than a low amount of SO2 during the process. I take a very gentle approach in the cellar, with minimal punch downs or other mixing, in order to achieve a truly gentle extraction and retain the delicate texture of each site. I use a mix of used French oak barrels for elevage, with no filtering so you experience the wine in its completeness. My approach is not dogmatic, just simply the most basic technique to transmit the essence of each vineyard.