In 2021 we made a Block 11 bottling. In 2022 Fir Crest had some damage from frost so we only had a single fermenter. It’s also the year Russ Raney passed away, and Erin Nuccio kindly let me use the Evesham Wood house yeast as a tribute to Russ (my first two fermenters ever used the Evesham Wood house yeast), and the single free run puncheon from Block 11 is our Cuvee Russ. It will release this winter.
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@Marcus_Goodfellow Meant to ask you the other night, was the Pinot Blanc used in the Caprice bottling from Fir Crest like the Noble Selection? If so, that further explains why I love the Noble Selection as the Caprice was fantastic (acknowledge that it was blended with Gris).
Can I drink any of these now without feeling like I should have waited? Also, is the non block specific 2019 a blend of both blocks, or perhaps even some other parts of the vineyard?
Well, I can’t guarantee you won’t feel like you should have waited but the 2017 is pretty tasty and the 2015 Heritage No. 6 is a good wine for decanting and enjoying over the evening (last I had it).
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Yes, it was the same block. There was no Caprice in 2013.
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When do you think is the Heritage N.6s prime drinking window? Curious if you have a vintage chart similar to PGCs - couldve sworn i saw something like that ob your site at one point.
Hi Max,
There is a page on the website called Vintages. It needs updating…
For the Heritage No. 6, prime windows open and close but I think if you have one bottle, look to 2026-2027 ish. I’ll open a bottle Thursday and report back (we’re pouring at Suttle Lodge near Sisters tomorrow and back Wednesday night).
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I’ve gotten to taste the Durant Sparkling wine seven or eight times since disgorgement (luckily without drinking any of my bottles!), and it seems to continue to add complexity and nuance as time goes on. Earlier on, it tasted like sparkling Chardonnay (granted, very good Chardonnay), but lack some of the complexity that I taste in Champagne. Now that complexity is starting to show itself in the wine - the melding of the oak, reduction, wine, and yeast to create something greater than just really good Chardonnay. Given how it’s evolving, I probably won’t open up one of mine until around Christmas.
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I just poured a glass of 2022 Chardonnay Berserker Cuvee from a half open bottle sitting in my fridge for the past 2 weeks. Singing!
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Hi Max,
A bit slow on getting this up, but it should be worth the extra day or two.
I opened a bottle of the Heritage No. 6 but we also poured wines for Erin Brooks who is writing a piece on aging Oregon wines. We opened a range of wines back to 2005, from a range of vineyards.
In a nutshell, I would guess the Heritage No. 6 will be fully into primary maturity in about two years. It’s nice now but still a bit taut, with a bit of tannin. And based upon the other wines, I’s suggest another 4-5 years to what I would call the prime window. The regular 2015 Fir Crest opened at 7:00am, double decanted at 11:45, and tasted about 1:15 was in a really lovely spot. Vibrant fruit, some early secondary flavors, texturally really beautiful, weightless power, fine tannins.
I often find the Heritage bottles to be a few years behind the vineyard designates, and the No. 6 was definitely a bit more tightly wound.
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Thanks Marcus - Ill probably give it a shot in a couple years
I think it will definitely be worth it. Once Erin’s piece is published, I’ll put up a more detailed note on the wines, but I was really happy with how everything was showing. The biggest take away was that even at 10-20 years of age the wines are durable, beautiful, and open up over time. The 2005 was opened at 7:00am just like everything else, and at about 9:30pm it was still drinking really well. The time it sat from 7:00am to 2:30 was a good choice, IMO.
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I was lucky enough to taste a lot of the wines that Marcus opened thurs and agree with his findings. The 05 was really great and still had legs to age. The 15 fir crest was also drinking great. I had another taste of it on sat evening and it was still strong. I can see another 15+ years of aging potential in that one. really great wines that can age and age well. I feel very lucky to have been able to taste some of the older wines (a lucky tasting time) and see just how strong they are. The hard part is keeping my hands of the ones I have now and letting the sleep.
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2010 Hommage, Souris & Whistling Ridge Pinots. 2005 Hommage & Souris Pinots. Let your Matello/Goodfellow Pinots age. It’s worth the patience. What a treat.
2019 Durant, Temperance Hill & Whistling Ridge & 2017 Richard’s Cuvee Chardonnays. All in a really good place, but lots of upside left.
Sneak peek 2022 Blanc de Noirs from Tsai Vineyard, Whistling Ridge & Temperance Hill. No dosage for this preview, but already showing a lot of promise.
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Damn!
Opened a 2014 Whistling Ridge PN last night. It is in a really great place right now imo. Still has some fruit, tannins are resolved nicely, and with a couple of hours of air it presented that wonderful autumn leaves nose that Goodfellow PN develops with age.
Also opened a 2021 Berserker Temperance Hill Chardonnay. But my wife liked the PN so much we really didn’t get to it. I think she had one glass and said it was very good, but we will drink most of the bottle tonight.
See below
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That’s probably a fortunate circumstance with the Chardonnay as it probably needs some air. I look forward to a note this evening…
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It was nice to see all of the wines showing so well (especially with driving them that day).
I could not have been happier with the Chardonnays. It was great to see the differences in terroir, and also to see the Durant up front on opening and then watch the Temperance Hill and Whistling Ridge slowly open up and close the gap. The 2017 Richard’s is in such a great spot, I think it will age another 10 years but if I had multiples I would really think about opening one.
The last time I had our 2010 Pinot Noirs they were mostly closed, but I felt all three of them were reasonably open and delicious with a bit of time open and in the glass.
Same with the 2005s, though I felt they really took a bit longer to open up. Still, it’s really gratifying to see 20 year old wines that have great tertiary development and good fruit still.
Thank you again to @PeterH for hosting and for all of the extra glassware and hard work! And to everyone else for bringing wines to share as well.
I really enjoyed the Daniel Twardowski Auboise Pinot Noir. Loved the crisp red berry and floral notes, as well as the fruit restraint. Also the Julian Haart Riesling.
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