Unique blends, alternative varieties, and minimal intervention Pinot Noir

All grapes are grown without systemic herbicides or irrigation. All wines are fermented with native yeasts, and I never use new oak.

2016 Havlin Vineyard Syrah

Willamette Valley AVA   •   $28

Although the Van Duzer Corridor AVA in the Willamette Valley seems an unlikely spot for Syrah – it’s even cooler than the neighboring Eola-Amity Hills – the variety excels here, thanks to the shallow soils and Ironstone bedrock at Havlin Vineyard.

Fermented in an open-topped bin with 26% whole clusters, and aged for 24 months in neutral French oak, the 2016 clocks in at just 12.3%. It's super-fresh and pure as spring water, showing all sorts of lovely dark characteristics: black raspberry, violets, and a hint of olive. I recommend decanting an hour before serving to allow it to blossom. It's unfined, unfiltered, and untouched by enological additions beyond a modest touch of SO2..

12.3% alc •   6.7 g/L TA   •   3.48 pH   •   ~0 g/L RS (totally dry)

2017 EOLA-AMITY HILLS PINOT NOIR

Eola-Amity Hills AVA  •  $24

Even though 2017 saw an extraordinarily hot summer, you'd swear this garnet-hued Pinot was harvested from one of our cooler vintages. After all, it's just 12.4% alcohol, and the aromas suggest roses, grilled lamb, and red fruits such as raspberry and cranberry. It's lively and red-fruited on the palate, drinking beautifully now, and it has the right balance and proportions to gain complexity over the next 5+ years. 

10% whole cluster fermentation and aged for 10 months in neutral French oak, it's unfined, unfiltered, and untouched by enological additions beyond a modest touch of SO2.

12.4% alc   •   6.1 g/L TA   •   3.65 pH

2017 "Cascadia"

Willamette Valley AVA   •   $18

This is light, juicy, fresh, chillable, and unoaked. A regional blend in the spirit of the Touraine region in France, this cofermentation of 90% Pinot noir, 5% Gamay, 4% Grüner veltliner, and 1% Syrah – all sourced from the Willamette Valley – is named for our “Cascadia” volcanic province. I farmed most of the Pinot (including a 30 year old block of own-rooted Pommard clone) and used 50% whole cluster fermentation for vibrancy, spice, and structure. 

Lively citrus and loganberry flavors lead to green peppercorn & nutmeg spices on the lightly tannic finish. It's great with salmon, but the pairing opportunities are endless.

12.3% alc •   5.6 g/L TA   •   3.66 pH   •   ~0 g/L RS (totally dry)

2016 Havlin vineyard Pinot Noir

Willamette Valley AVA   •   $28

Spicy. That's the first thing I think when I stick my nose into a glass of the 2016 Havlin Vineyard Pinot Noir. And not the kind of spice that comes from a barrel, but exotic cardamom spice, which is the signature of the "north field" block at Havlin Vineyard. The terroir signature is strong, and it's present in all the grapes I purchase from this site. 

There's more going on than just spice, though. With its lovely red fruit, fresh herb characteristics, and structuring tannins, the Havlin pinot drinks well now and indications point to a terrific future. 10% whole cluster fermentation, aged for 10 months in used French oak barrels. Racked once, unfined and unfiltered, no additions other than minimally effective sulfites..

13.3% alc   •   6.0 g/L TA   •   3.67 pH

2016 Havlin vineyard Grüner Veltliner

Willamette Valley AVA   •   $22   

Grüner veltliner loves the silt loam soils of the Havlin Vineyard, and the 2016 is the most complete, complex, and downright tasty vintage yet. As usual, this took 12 months to complete primary fermentation – malolactic conversion actually finished well before primary – and fermentation was conducted completely in used acacia barrel. It then spent an additional 5 months in stainless tank, whereupon it was bottled unfiltered.

More savory than fruit-driven, here you'll find aromas of orange oil, yellow plums, and baking spices; while on the palate, crisp acids frame a beautifully textured midpalate, fresh orchard fruit, zingy white pepper, and a touch of honey – although the wine is completely dry. Along with elegant density of fruit, the long and salty-leesy finish augurs well for additional complexity over the next several years.

13.1% alc •   6.0 g/L TA   •   3.30 pH   •   2.5 g/L RS (dry)

Previous Vintages

The below wines are generally no longer available for purchase. Some of the below wines have been set aside for special events or for future release as library selections.

2017

• 2017 For Heaven's Sake, Don't Move Here

• 2017 Acadia Vineyards Grüner Veltliner

2016

• 2016 For Heaven's Sake, Don't Move Here

• 2016 Eola-Amity Hills Pinot Noir

• 2016 Cascadia

2015

• 2015 Havlin Vineyard Grüner Veltliner

• 2015 Havlin Vineyard Pinot Noir

• 2015 Eola-Amity Hills Pinot Noir

2014

• 2014 Havlin Vineyard Syrah

• 2014 Havlin Vineyard Pinot Noir

• 2014 Eola-Amity Hills Pinot Noir

• 2014 Zena Springs Vineyard Pinot Noir

• 2014 Zenith Vineyard Pinot Noir

• 2014 Havlin Vineyard Grüner Veltliner

2013

• 2013 Willamette Valley Pinot Noir

• 2013 Willamette Valley Grüner Veltliner

• 2013 Havlin Vineyard Syrah