"Our
winery is rustic. It has the patina of years, the truth of age. This
100-year-old structure on the grounds
of the historic Springbrook Hazelnut Farm Bed & Breakfast was once
a hazelnut drying barn; it now operates as our winery. It's somehow more
than a real barn. It's beyond wine barrels and an ethereal sculpture. It
goes further than presiding over a beautiful natural setting. It's Oregon."
"Our
winemaker came to winemaking through the cellars of eight great Pinot
producers in Oregon, New Zealand, Australia and Burgundy and is guided
by three principles. One, think about pinot as food and remain mindful
of the acidity that allows the pairing. Two, from the vineyard to the
bottle all decisions are made on taste and personal experience, as opposed
to
lab results or someone else's focus group. Three, the winemaking must
be backed by hard science to ensure a clean, competent and ageable experience
for our customers."
"The wines are built at the knife-edge of maximum
taste and balance utilizing wild yeast ferments, wild malo-lactic, no fining,
no filtering. Blocks
are kept separate and when stable, just as in Burgundy, we blend. Or more
correctly, ponder it. If it's both complete and head-and-shoulders above,
we consider single-vineyard status. Otherwise it's on to six weeks of rigorous
blending trials and best vs. best comparisons whereby we strive for the
ultimate net-sum-gain, our Willamette Valley Pinot Noir."
Available Spring 07.
A blend of two vineyards, Momtazi and Anderson Family. The color is dense red and blue vlevet. The wine smells of black currant, raspberry and smoked game. Big, but balanced, it' ...read more
Crystalline peach color fronts a nose of crisp citrus, floral and musk melon. An overwhelming taste of lemon-lime, sea salt, grapefruit and tangerine goes on with mouth-watering acidity. Light front o ...read more
