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)
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)
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
This is a totally dry, easy drinking, full-flavored rosé. And yes, it's 100% Pinot gris – since the skins of this grape are light red to purple, just two days of maceration are required to produce this wine's brilliant copper pink color, without additional grapes or artificial colorants.
The aromas strongly suggest grapefruit and flinty smoke. The wine shows real nerve on the palate – juicy Bing cherry in tension with tart flavors like wild strawberry, rhubarb, and the aforementioned grapefruit – and harmonized with a spine of riverstone minerality that's perhaps due to the gravelly, alluvial soils of Hanson Vineyards.
As quaffable as this is, it's most useful at the table. My mind turns to barbecue, Thai curries, baba ghanosh, semi-firm sheep cheese, young chèvre, and dry salami, but why limit yourself with my suggestions?
12.1% alc • 5.8 g/L TA • 3.43 pH • 1.2 g/L RS (dry)
Bright, fresh, and already delicious, but there's a lot more going on than super-fresh red berry fruit. The complex and integrated floral and meat aromas, for example, and the tangy acidity, and the elegant and fine-grained tannins. While exuberant and spicy, it's also quite refined for such a young Pinot noir.
The 10% whole cluster fermentation stayed nice and cool, and the wine was aged for 10 months in used French oak barrels. Racked twice, unfined and unfiltered, no additions other than minimally effective sulfites. The structure and balance of this wine suggest a lovely aging curve, and given its texture and poise, it could well remain open and generous throughout its life. So drink now, drink soon thereafter, and stash a few bottles away to drink 10 or more years down the road.
12.6% alc • 5.9 g/L TA • 3.64 pH
Can't say it better myself – here's John Gilman's review in View From the Cellar:
“The wine is ripe and quite black fruity on the nose, offering up a fine, youthful blend of black cherries, espresso, dark soil tones, a touch of balsamic tones, a touch of mustard seed and a smoky topnote. Deep, full-bodied and primary, with a nice touch of sappiness at the core, firm, ripe tannins and very good length and grip on the tangy and chewy finish. This is a good, structured young pinot noir that shows fine balance.”
13.9% alc • 6.2 g/L TA • 3.54 pH
The following wines have recently sold out at the winery but may still be available for purchase in certain markets.
This skin contact wine (which some people think of as an orange wine) is my ironically-named tribute to explorers and immigrants. An unfiltered blend of Pinot gris, Grüner veltliner, and a pinch of Pinot blanc. Succulent, spicy, and gently structured.
Sourced from a high elevation, certified organic vineyard in the Columbia Gorge. The unique volcanic soils – an ashy loam derived from a pyroclastic flow – are due to the vineyard's site on the slopes of extinct Underwood Mountain. Fermented and aged completely in stainless tank. Mineral driven, light and bright.
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.