100%
Radiant is a gamechanger for sparkling in the Willamette Valley.
For sure, but to my knowledge beyond Tony Soter they really just worked for themselves. It was good in some ways, but no wine region is successful with something only one winery does. And no winery is ever as successful if the region isn’t doing it.
I met Andrew Davis when he was Rollin Soles right hand man and I was working one day a week at Argyle just to learn how bigger wineries worked and get some experience. It was a good experience and they’re a first class operation. But Andrew what Andrew is doing will allow the knowledge base to expand MUCH more rapidly, by letting 100 brains work on sparkling every year instead of just a few. And for me, he’s allowing me to put the sparkling wines on the front burner of my brain instead of being another 100 case PITA micro-project.
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I really enjoy your 100 case PITA Micro-projects (hello, Riesling and Pinot Blanc!) and 25-30 case PITA micro-projects (Hello, Cab Franc!) 
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I enjoy them once they’re in bottle…
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Is it truly sad that I’m 100% all-in on PITA micro-projects? 
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That’s how it starts 
I think every Willamette Valley producer on this board is all in on PITA micro-projects. Even @Jim_Anderson can’t resist 
. It’s basically the catnip none of us can say no to.
But with sparkling wines, I am REALLY, REALLY happy that Andrew Davis has made it possible for me to have 9 different cuvees of sparkling so that by aggregate they’re a primary focus!
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Worked out for me! The shipping window had already passed by the time these were ready, so I get to wait until fall! Lucky for the bottles because I probably would’ve opened one by now 
Tasting notes? 
A bit vegetal - may have picked too early.
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Having the 2023 Vin Soif Chardonnay now. Been open maybe an hour or so and will follow for the evening.
It’s enjoyable with a lot of freshness and acidity. I bought this for back to back events with 80 then 250+ people this coming weekend. It should do very well for that purpose.
- 2023 Goodfellow Family Cellars Chardonnay Vin Soif Willamette Valley - USA, Oregon, Willamette Valley (5/15/2024)
Splash decanted and followed an hour. 12% ABV.
It’s enjoyable with a lot of freshness and acidity. Tart fruits and white florals, noticeable herbal tinge. Not the most depth or complexity but it’s a $20 2023 Chardonnay, can’t expect too much. I would say it is borderline too tart and if this ripened up to maybe 12.8-13.0% ABV it would have given this wine more stuffing. Certainly good for a party, which is exactly what I am using it for.
I do think it’ll cellar for another 3-5 years.
Probably an 88-89, could be a 90 with some time and/or air. (89 points)
Posted from CellarTracker
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- 2018 Goodfellow Family Cellars Pinot Noir Fir Crest - USA, Oregon, Willamette Valley, Yamhill-Carlton (5/15/2024)
Decanted 30min, back to bottle, followed for an evening.
Deep red fruits on the nose, screams black cherry to me. Palate is another story. Medium light body with elegant red fruits (tart strawberry and cranberry), herbal tinge from stem inclusion, good acidity and slightly chalky tannins. Hints of earthy mushroom as well. Finish is long and mostly tannins/stem/acid driven but there's some raspberry there too.
Probably too young but drinking well now with air (needs 3-4h min). There's a lot of elegance and grace to these wines. IMO fruit is not the centerpiece but rather just a component with Goodfellow. If you like that style then you'll dig this. Will be better and more integrated in 10y.
92 quality surely. Whether it is your stylistic preference is up to you. (92 points)
Posted from CellarTracker
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Thanks for the note Rohit. That sounds spot on.
The goal of this wine was to bring a fresher style to bottle, and really to channel the Macon whites circa 2000. I mostly say that because those wines were almost always tart and high acid. They were perfect for oysters, paté, and cheese.
Not too many regions really produce that anymore, and while I like 12.8-13.0% for Chardonnays that should have some stuffing, this is definitely intentionally looking to be a cafe wine. That said, acidity is one of the things that provides aging potential and this wine should fill in a little over the next few years and absorb the acidity. I would guess it will probably drink well for 5-8 more years.
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Following up on this. Saved half the bottle in the fridge and wow. Completely transformed the wine.
Day 2: Wow. Came together beautifully. Half the bottle went to the fridge overnight. Tannins receded a bit, fruit is showing more, everything nicely integrated. I’d recommend doing a 24h slow ox to get the most out of this wine.
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Thanks for the insight Marcus. I saved maybe 1/3rd of the bottle in the fridge to try today but it was gone when I went to grab it. Was looking forward to seeing how it developed but I suppose I’ll have to open another bottle to find out.
@Marcus_Goodfellow, it was great to meet you today! Your wines are terrific across the board, very much looking forward to drinking these over the coming years!
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+1 ^
Great to meet you, as well! Excited to bring these sparklers back to Seattle. Will keep my eye out for Doyard 
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A friend treated me to a 2013 Whistling Ridge Pinot last night, enjoyed at Apolline in NOLA. We gave it about 4 hours of air before we jumped into it, and it was just wide open and beautiful. Cherry/cranberry and tea on the nose. Plenty of acidity and still plenty of grip on the palate. Everyone at the table loved it, and I thought to myself “this is why we age our wines”.
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We had one yesterday during the Knicks game. It’s in such a fantastic place right now.
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