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Our 2004 Pinot Gris comes from 33 year old ownrooted vines located on a sandy East facing slope high above the town of Carlton Oregon. Cropped at 2.2 tons per acre and harvested in late October, these grapes were carefully whole-cluster pressed and settled overnight before being racked into stainless steel barrels where they fermented slowly and at cool temperatures for a period of 5 months. Using up to 8 different yeast types, including native strains, our wines are able to achieve great complexities and texture. The 2004 Pinot Gris is a pale golden color with incredible brilliance. The aromas are plentiful and flattering with yeast, apple-sauce, creamy hazelnuts and bread-pudding with spices. The mouthfeel is rich and heavy although not overly heavy as the bright acid lifts this wine keeping it light and fresh. Flavors of pear compote, bread yeast, and fuji apple mingle playfully on the tongue leaving a long and lingering finish. Our Pinot Gris is meant to be enjoyed young with foods, which take advantage of Oregon s rich resources such as: salmon, trout,shellfish, hazelnuts, chanterelle and morel mushrooms and fresh legumes. Drink now through 2008.

A blend of older vines (20+ years) from the Elton and Durant Vineyards, our 2004 Willamette Valley Pinot Noir marries the best aspects of the Eola and Dundee Hills respectively. With less than 1.5 tons per acre in both volcanic-soiled vineyard sites, this wine showcases what the iron rich soils of the Northern Willamette Valley can produce in great years! Ripe and dark raspberry and marionberry aromas explode from the glass with hints of violets and an incense-like palate of spicy oak tones including cinnamon, clove and vanilla. The pallet is generous and ample with a sweet attack of lush black cherry liqueur, coffee and tobacco with smoky fine-grained tannins lending to the long and impressive finish. This wine was aged in 30% new French Oak (Francois Freres and Tonnellerie Mercurey Coopers) and 70% one-year old French Oak barrels (Francois Freres and Rousseau Coopers) for 12 months before bottling with a light and gentle polishing filtration.

A barrel selection from the Elton, Durant and Skinner Vineyards in the Eola Hills, Dundee Hills and Chehalem Mountains respectively, the 2004 Reserve Pinot Noir was blended from the most opulent and impressive new French Oak Barrels 14 months after harvest. These old-vine vineyards have been well-known amongst winemaking pioneers in Oregon since the late 70s and early 80s for their quality and unique terroirs. At only 1.5 tons per acre in each vineyard (and less than 0.75 tons per acre in Skinner!) we were able to showcase how attractive Oregon Pinot Noir can be. This wine is a blockbuster with smoky rich aromas of blackberry pie, barrel char, forest floor and sweet, intense oak spices. Young now, the sweet palate is high-toned with red and black fruits intertwined in a mouthwatering and juicy red raspberry and cherry silky texture, echoing the smoky and pungent aromas in the mouth with saddle leather and pipe tobacco. The finish is long and ripely tannic yet smooth and decadent.

The vines which produced this wine were planted in the early 1980's and are own rooted in sandy, stressful Willakenzie-type soils. The vineyard faces due south, 350 feet above the town of Carlton, Oregon. Cropped at only 1.5 tons per acre, this German inspired Kabinett-style Riesling was harvested in late October at 20 degrees Brix, 2.9 pH and a TA of 10 with 10% of the grape clusters having developed the noble rot level of Botrytis which enhances texture, aroma and sugars of the finished wine. Aromas of lime-oil burst from the glass, intermingling with grapefruit, tropical flowers and strawberry-cream. The palate is a rich yet energetic swirl of meyer lemon, gooseberry jelly with tight and juicy acidity and minerality, yet still possessing a rich touch of honeyed texture and a nice blend of mineral saltiness and kiwi fruit. This wine was fermented using 5 different yeast strains of German and French origin as well as native yeast strains in stainless steel barrels (sur lies) for 6 months before bottling in April with 11 grams of residual sugar left to balance the mouthwatering acidity. Our 2004 Riesling will drink amazingly well young, pairing with just about anything you can throw at it, and will age beautifully for 5-9 years or more if cellared carefully.