Tags Posts tagged with "Willamette Valley"

Willamette Valley


This year I decided to do as much hands on, boots on the ground harvest time as possible.

Last week I posted photos from my journalistic deep dive of 9 days shadowing the team led by Raj Parr and Sashi Moorman in the Sta Rita Hills and Eola-Amity Hills. Together they’re directing Domaine de la Cote, Sandhi, and Evening Land.

After leaving Lompoc, in Santa Barbara County, I drove north to the Dundee Hills in Willamette Valley where I stayed while working over the bend at the Carlton Winemakers’ Studio. In wanting to go deep in harvest this year I chose to start first as a journalist (see last week’s post) and then work as an intern. But working as an intern was tricky – I needed a place I really could really do the work but without being attached to any particular winery. The Carlton Winemakers’ Studio was a perfect option. There I got to do some of everything involved in the winemaking process, see lots of different approaches and fruit from all over both Oregon and parts of Washington. (The early signs look like good harvest quality.)

At the Studio winemakers can be as involved or not as they want. Some are there only to use the space and equipment while others are there in a full custom crush capacity having their wine made for them. There is also every possible scenario in between of getting help while also doing the work yourself. As a result, the Studio itself needs interns. So, I signed up and worked as an intern for two weeks.

After I was in Willamette Valley for just a couple more days to finish up writing work before hitting the road back to California to get in those vineyards and work on an article about Napa Valley wine.

Here’s a look at the Instagram collection I made while in Oregon.


Road Pho is the best pho. #headingnorth

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First stop Portland: Heart. ❤️ #coffee

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View from the top: checking Brix levels on Chenin from atop the three stack. #willamettevalley @crltnwinestudio @wvwines

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View from the sorting line: full country. #willamettevalley @crltnwinestudio @wvwines

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Evening view from the sorting line: country sunset. #willamettevalley @crltnwinestudio @wvwines

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Field note observations on the Great American Earwig: they need some moisture but not too much. They do not come in on very cold fruit, nor on fruit from warmer sites. They do come in on fruit from moderately cooler sites . They seem to like fruit that is not excessively acidic. They go either under things or all the way to the top of things. Some portion of them can definitely survive a light press load but perhaps not the hard press. A high portion can definitely survive the destemmer. When you smash them they smell peppery. Have not determined yet how they do through laundry. They eat aphids so are beneficial. They tend to group near gardens. They are all over me. They like my hair. #willamettevalley @crltnwinestudio @wvwines

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Punch downs up high on Pinot Noir. #willamettevalley @crltnwinestudio @wvwines

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Exceptional Pinot coming in this morning. #willamettevalley @crltnwinestudio @wvwines

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So, this is good. That is all. #willamettevalley #vermouthfromwillametteforthewin #vermouth

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Yum. #willamettevalley @wvwines

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Doing cold soak on Pinot destemmed last night. #willamettevalley @crltnwinestudio @wvwines

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Behold the wonders of organic farming. #willamettevalley @crltnwinestudio @wvwines

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Doing pH and TA measurements on Pinot noir. #willamettevalley @crltnwinestudio @wvwines

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Brilliant and hilarious substitute. #willamettevalley @crltnwinestudio @wvwines

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Classic Oregon: marion berry pie for harvest lunch. #willamettevalley @crltnwinestudio @wvwines

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I have always like pressure washing. That is all. #willamettevalley @crltnwinestudio @wvwines

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Moving Pinot Gris between tanks. #willamettevalley @crltnwinestudio @wvwines

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Sample tasting Euro press versus Basket press cuts on Chardonnay. #willamettevalley @eyrievineyards @wvwines

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Steak and champagne. Harvest perfect pairing. Thank you, love. #willamettevalley

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Post Punch downs prime palm reading opportunity. #willamettevalley @crltnwinestudio @wvwines

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All about roses, so pretty and delicious. #willamettevalley @remywines @wvwines

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And there it is, the close of almost four weeks of harvest. One of my goals for the year was to spend harvest as boots on the ground, hands in as possible. In Lompoc I spent a week and a half shadowing the team led by @sashimoorman and @rajatparr joining in on cellar work as part of better understanding how their views of wine inform their winemaking philosophy and then become tangible choices through vintage and harvest. It was a great opportunity to continuously move between the big picture view, through interviews and discussions while also tasting, and the decisions of actual winemaking. Sashi and I have had an on going conversation about his winemaking views for several years now and diving in so fully was the best next step to give that conversation traction. I am grateful for the generosity and trust he and Raj showed in letting me truly see what they do. From Lompoc I drove north to Willamette to work at the Carlton Winemakers Studio. Anthony King (here second front from left) knew I wanted to work harvest so when he realized their team at the Studio needed help during the peak of the season he called to ask if I’d join them as an intern. Shown here is the team I got to be part of for two weeks at the Studio – from left, Ben, Anthony, Christina, myself, and Jeff in the back. Anthony, Jeff and Ben were excellent teachers and Christina a pleasure to work with. I was glad to reconnect with the strength and endurance I was raised with commercial fishing through the brute work of wine harvest, inspired to be part of a team again and reassured too to have the time this last month to give all this persistent study I’ve been doing in wine these last years further grounding. I really dislike the idea of being full of shit and tend to be overly thorough in whatever I do to resolve that. More than that though I just love knowing how things work and value full immersion as learning. I’ll never believe, I think, that I know much when it comes to wine but I am hugely grateful for the patience, generosity, humor, hard work and camaraderie shown me by the team in Lompoc and here. I miss you guys. Hugs to you all from the road #willamettevalley @crltnwinestudio @wvwines

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Thoughts from tasting samples today made from a vineyard I have visited again and again…

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To check out how my harvest in the Sta Rita Hills and Eola-Amity Hills went, read more about it here: http://wakawakawinereviews.com/2016/10/10/harvest-in-sta-rita-hills-and-eola-amity-hills/

Copyright 2016 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.

For Love of Pinot Meunier

Last year I celebrated 12 Days of Christmas by enjoying a different 100% Pinot Meunier every day for 12 days. It was wonderful. Pinot Meunier is the grape that made me irretrievably fall in love with wine. Burgundy and Tuscan Sangiovese were the two wines that had made me start paying attention to wine, but it was Pinot Meunier that ruined me for life.

It’s no small thing that Pinot Meunier won my heart. Though it is widely planted through Champagne, it is actually quite uncommon to find a 100% Pinot Meunier bottling anywhere sparkling or still. So for me to happen upon a still red Pinot Meunier by Eyrie Vineyards rather accidentally early in my wine education is surprising.

Though claims have long been made that the variety doesn’t age, the truth is Pinot Meunier can age wonderfully. I’ve been lucky enough to taste examples of still red Pinot Meunier from as far back as the 1970s that not only held up but developed a sultry earthiness in that delicate frame I couldn’t get enough of.

There has also often been talk of the variety lacking finesse for sparkling wines but, again, with the right vintners that couldn’t be further from the truth. My very favorite examples have been extra brut or no dosage. The fleshiness of the grape seems to do well without added sugar. That said, there are some delicious examples of brut sparkling Pinot Meunier as well. Egly Ouriet brut “Les Vigney des Vrigny” was the first sparkling example I ever tasted years ago and it’s definitely recommended.

Visions from Instagram

Over on Instagram I share photos with explanatory captions when I’m on wine trips or working on detailed projects, like the 12 Days of Pinot Meunier. With the wine trips especially the collection of photos from a particular wine region tend to go fairly in depth and all together share the story of a region.

I’ve been asked by several of my readers if I’d be willing to gather some of these photo sets from Instagram and share them here so that the information is more readily accessible. Over the next several months in the New Year, then, I’ll be posting some of those regional collections here alongside more in-depth features on producers from those regions.

Several people also asked if I’d please share my holiday with Pinot Meunier from Instagram here. With that in mind, here is the collection captured from Instagram in screen shots. Thank you for asking, and enjoy!

Happy Holidays!

12 Days of Pinot Meunier

Day 1: The Eyrie Vineyards 1996 Pinot Meunier

Day 2: La Closerie Les Beguines (2009)

Day 3: Lelarge Pugeot Les Meuniers de Clemence (2010)

Day 4: Breech et Fils Vallée de la Marne (2009)

Day 5: Chartogne-Taillet Les Barres (2009)

Day 6: Best’s Great Western 2012 Old Vine Pinot Meunier

Day 7: Christophe Mignon 2008 Brut Nature 

Day 8: Teutonic 2013 Borgo Pass Vineyard

Day 9: Vineland 2011 Pinot Meunier

Day 10: Darting 2012 Pinot Meunier Trocken; Heitlinger 2009 Blanc de Noir Brut 

Day 11: René Geoffroy 2008 Cumières Rouge Coteaux Champenois. 

Day 12: Lahore Freres Blanc de Noirs 2009 + Rosé de Saignée w Eyrie 2012 Pinot Meunier

To follow me on Instagram: https://www.instagram.com/hawk_wakawaka/

I also received numerous requests to get Hawk Wakawaka t-shirts back in stock over at my shop. So, Pho t-shirts and Pinot Noir t-shirts are now both available in a range of sizes, as are my biodynamics posters and Corison 25-yr Vertical art prints. Here’s the link: https://www.etsy.com/shop/HawkWakawaka

Copyright 2015 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.


Willamette Valley Rediscovers Chardonnay

Jason Lett

While Chardonnay was established among the very first vines of Willamette Valley in the 1960s, it has spent most of the region’s history relegated to underachiever status. With Pinot Noir as Willamette Valley’s signature grape, Chardonnay was long regarded as a side project. But recently winemakers throughout the Valley have turned their attention to the white burgundy grape, working together to better understand its distinctiveness in their region. Changes in the overall consumer climate have helped smooth the path.

As consumer interest has shifted towards lighter wines, room for distinctively Willamette Valley Chardonnay has expanded. As Jason Lett of Eyrie explains, ‘Wines with minerality, structure, and healthy acidity are much more widely accepted now than 10 to 15 years ago.’ Willamette Valley’s extended growing season and longer days offer a subtlety to the fruit that was less apparent with excessive new oak. Jason, pictured above right, has lived with a unique perspective on the wines of the region and its relation to the global market. His father David established the first vines in Willamette Valley in the mid 1960s in the original Dundee Hills vineyard shown below, bringing with him a mix of cultivars inspired by the wines of Alsace. Among them were Chardonnay cuttings hand-selected from the best vines of a cool mountain site in California. The drive for riper styles with more oak influence that dominated the wine industry 20 years ago worked against Oregon Chardonnay.

To continue reading this article head on over to JancisRobinson.com where the article appears in full. You will need to have a subscription to read the article as it appears behind a paywall. Here’s a link to the article in full: http://www.jancisrobinson.com/articles/willamette-valley-rediscovers-chardonnay

The article is accompanied by tasting notes on 44 examples of Willamette Valley Chardonnay. To read the tasting notes: http://www.jancisrobinson.com/articles/willamette-valley-chardonnays-reviewed

Subscription is £6.99 a month or £69 per year ($11/mo or $109 a year for you Americans) and includes searchable access to the Oxford Companion to Wine ($65) and the World Atlas of Wine ($50) as part of the subscription costs, as well as interactive discussions on the Purple Pages. Click here to sign up.


The Vineyards of Eyrie

With the 2012 vintage, Eyrie Vineyards bottled separate Pinot Noir cuvées from each of their five vineyards for the first time. They have previously bottled Sisters, and Daphne in select vintages, and consistently offer the Original Vines Vineyard on its own as well.

The warm ease of 2012 in the Willamette Valley brings fruit to the fore of Pinot Noir in a region that readily celebrates notes of cedar and earthiness. It was a year that winemakers easily could have gone for riper, plush styles. For Eyrie, president and winemaker Jason Lett, kept the focus on the vibrant fresh acidity Eyrie is known for, thus allowing the fruit of 2012 to carry liveliness, and show in concert with earth elements, silky texture and ultra long finish.

Refined rhubarb and earth in a mouthwatering and lean presentation describes how I think of the hallmarks of Eyrie Pinot. The combination first drew me to following their wines. Seeing the vineyard designates of 2012 side-by-side layers in fascinating surprises.

Citrus elements lift from the glass in many of these wines, ranging from hints of lime blossom, into grapefruit, and all the way to the nose tickling pith of pomelo. The red fruit includes cherry blossom in some cuvées, and mixed red with white cherry fruit in others. The hallmark rhubarb resonates in some sites with berry fruit, and in others just with cherry.

The great secret of Eyrie wines rests in them staying open for as much as a week, if you can last that long, getting better in the glass as time goes on. The third day sings where the first day is still waking up. I hold high admiration for the life Eyrie shows through in the glass. It’s a shame more wine tastings, or tasting notes don’t allow such time with a wine, to celebrate this side of wine.

The Individual Wines and Vineyards

Eyrie Pinot Vineyard Bottlings click on image to enlarge

In tasting these wines together, it is the energy and muscle that changes most clearly between them. In August, my sister Melanie and I walked the Dundee Hills with Jason, visiting each of the Eyrie vineyards. Following are notes on each cuvée bringing tasting and walking notes together for each.

The Original Vines Reserve

*** The Original Vines Reserve brings such complexity, energy, and pleasing palate tension thanks to those gorgeously knarled, own root vines planted in 1965. The Original Vines Vineyard was the first to be planted by Eyrie founder, David Lett, at 220′-400′ elevation. Hidden mid-hill near the center of the Dundee Hills, the site stands along the bathtub ring of the Missoula flood. As a result, the site shows the greatest soil diversity of the Eyrie vineyards.

Near the top of the hill (where the oldest vines grow, and the greatest varietal variation as well — all the first Eyrie plantings are there) the red volcanic Jory soil that defines the Hills puts a red dust patina on the wines. At the bottom of the slope, in what is called the South Block, it is more of a taupe colored sedimentary earth deposited from the Missoula floods. The vineyard as a whole comes with chunks of Jory coupling alongside sedimentary in a patchwork of color.

The Original Vines Reserve carries lithe ease of strength — neither sinewy nor muscular, neither soft nor too tight. Aromas and flavors bring together rose petal with white cherry, rhubarb and raspberry, and light cedar through a wonderful energizing palate tension, and ultra long finish.

Outcrop Vineyard

* The newest of the Eyrie vineyards, Outcrop Vineyard grows around 250′ elevation planted between 1982 and 2000 by the Eason family, then purchased by Eyrie in 2011. It grows a little under 5 acres entirely of Pinot Noir and stands adjacent to the lower portion of the Original Vines plantings. The Outcrop Pinot brings the most masculine structural presentation of the wines, while at the same time showing the most apparent pink and red berry notes. There is a lot of complexity here with layers of cedar and forest, alongside red cherry and berry, coupled with lime and grapefruit accents. The Outcrop carries an almost sinewy leanness, that expands into incredibly focused length with air.

Sisters Vineyard

*** Sisters Vineyard has consistently offered a beautiful delicacy in its single vineyard bottlings. There is a gracefulness to the fruit from this site that at the same time offers great persistence on the palate. The vineyard itself stands at 200′-360′ elevation, and is the most unique of the Eyrie sites, growing not only Pinot Noir but also a range of varieties not otherwise associated with Eyrie. First planted in 1987, the site originally was known as Three Sisters for its first vines of Pinot Noir, Pinot Meunier, and Pinot Gris. As the varietal collection expanded, the name shifted to just Sisters.

Sisters Pinot is one of those wines I want to enjoy through the course of a day — a languid afternoon with just one bottle. There is so much sapidity here, coupled with floral elements, and that refined rhubarb, all touched by a volcanic patina, and refreshing evergreen accents.

Rolling Green Vineyard

* Up the road, Rolling Green Vineyard was established at 6 acres to Pinot Noir, with a small portion of Pinot Gris in 1988 at 540′-700′ elevation. The sloped site grows from more iron rich Jory soil than seen at the Original Vines site, with worn stones of basalt throughout producing a lean profile of lithe strength, with some of the masculine structure of Outcrop, but more pine, citrus, white and red cherry tension followed by a long saline crunch mineral finish. It tastes like that satisfying moment after a hike, drinking a citrus and cherry margarita on the porch of a cabin in the middle of a pine forest.

Daphne Vineyard

** Established in 1989, at the top of the hill, Daphne Vineyard grows Pinot Noir, Pinot Gris, and Pinot Meunier in even darker iron rich Jory than Rolling Green, at an elevation of 720′-820′ elevation. The Pinot Gris from Daphne serves as the core of Eyrie’s Estate bottling. For the Pinot Noir, Daphne vineyard, with its slightly rounder, though still gracefully focused palate has been bottled on its own in select vintages.

Here the vines offer a bit fuller flavor, and exuberance than the quieter grace of Sisters. The flavors come in as mixed red fruits and citrus alongside a touch of cedar and pine cascading into an ultra long, stimulating finish. It’s a wine that can’t help but light you up.

Oregon Pinot Noir

* Bringing together a blend of Pinot from each of the sites, the Oregon Pinot Noir bottling is effectively Eyrie’s Estate Pinot. A little snug on first opening, this wine loves air, showing better with time open. It brings together rose petal with ripe cherry and lime powder accents, on a body of wet rock, light saline, and a red volcanic patina for an ultra long finish with lots of focus.

The 2012 Oregon Pinot Noir is available now. Eyrie is planning a late Fall/early Winter release for the Vineyard designates.


Thank you to Jason Lett.

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com




Respect for Pinot Gris

Pinot gris, aka. Pinot grigio, proves to be one of the most under celebrated of grapes. Thanks largely to a trend towards light touch, or sweet style mass produced wines from the variety, the grape now is often thought of as bland, or lifeless.

Master Sommelier Bobby Stuckey, however, disagrees, naming Pinot grigio one of the noble varieties, capable of transporting direct expression of its site through its wine. Travels through Friuli support Stuckey’s view. Heritage houses in the region respect the grape. With the local tradition of Ramato style wines, for example, a little skin contact can go a long way to carrying not only copper toned colors, but richer flavor, and stimulating mineral expression. Or, a little lees time, and greater complexity with richness appears.

In Oregon, David Lett of Eyrie Vineyards too believed in the value of Pinot gris, establishing the first plantings of the variety in the new world in 1965, and the first vintage in 1970. In 1976, and then again in the late 1980s, Lett established further plantings of the grape. Lett’s belief was that when grown well, and vinified to allow varietal expression, Pinot gris could produce fresh, flavorful wines.

Eyrie 2012 Estate Pinot Gris

Eyrie’s Estate Pinot Gris consistently offers ridiculous value. Part of its secret rests in vine age, with a huge portion of the fruit coming from vines planted in the 1970s, giving flavor concentration and complexity. Lett’s vision placed Pinot gris as the perfect pairing for salmon, rather than Chardonnay, illustrating Eyrie’s ability to combine flavor with fresh acidity, and mineral length through the variety.

The Eyrie 2012 Estate Pinot gris offers the expressive fruit liveliness of the vintage, with lots of freshness, and mineral crispness at only $15-19 per bottle. It’s sick. Expect fresh melon, accents of lily with greenery, and a hint of rhubarb on tons of crunchy mineral length. This wine is all about palate stimulation, and making your mouth water without gouging your pocket book.

Eyrie 2012 Original Vines Pinot Gris

Eyrie Pinot Gris Original Vines 2012click on image to enlarge

In 2011 Eyrie President and Winemaker, Jason Lett, launched a special bottling of Pinot gris made only from fruit of the original Eyrie Pinot Gris planting established in 1965. It proved to be one of my favorite wines of last year.

For 2012 he continued the project, again vinifying juice from only the original vines for their own cuvée. The wine is aged in old, large wood casks, or tun, remaining on lees for a year, with slow malolactic fermentation to bring a mid-palate creaminess to the intense vibrancy of the fruit.

The 2012 Original Vines proves to be ultra stimulating, offering thrilling acidity and freshness coupled with loads of flavor. The fruit forwardness of the vintage shines here on the wines pink-lightning structure. This wine has definite perspective. No questions asked. Just fresh fruit, mineral-zing truth. I am in love.

If you’re near Oakland, Bay Grape on Grand carries the Original Vines Pinot Gris. It’s a super secret, ultra limited stash so get there quickly and shh…

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com



Antica Terra with Maggie Harrison

Maggie Harrison in Antica TerraMaggie Harrison in the Antica Terra Winery, visit August 2012

Two weeks ago, Jamie Goode and I spent the evening visiting with Maggie Harrison, tasting her Antica Terra wines after walking the vineyard. Jamie writes up her Antikythera 2011 Pinot Noir here. A write-up on our time in the vineyard is here.

Two years ago, Maggie and I met and discussed her views of Chardonnay, among other things. An evolution in the Antica Terra Aurata Chardonnay has been developing since, including a site change on the fruit. In the recent tasting, I couldn’t get enough of the 2012. It carried expressive, plush fruit with defined edges, and great focus — such an example of the potentials of ripeness kept in balance by precise lines and steady margins. The image I kept getting was of wine with burnished edges, a polished liquid, as if the fruit itself had gold leaf.

Maggie speaks with a similar voice as her wines — plush passion, with precise lines and lots of focus. Following are a few insights from Maggie about wine, and winemaking, specifically focused on her Chardonnay, gathered from the time tasting with she and Jamie.

Maggie Harrison, Jamie GoodeMaggie Harrison and Jamie Goode in Antica Terra Vineyard, visit July 2014

“I didn’t go to school [for winemaking]. All of it is just intuition, just deciding what the most beautiful thing that can be done is, and then going for it.” Jamie asks Maggie to comment on her previous work at Sine Qua Non. In responding, she further develops her point on intuition. “The thing that Manfred and Elaine [Krankl] gave me is, you look at what is in front of you, and you decide, what is the most lovely thing you can do?, and you go after it without compromise.”

She then further explains by describing her relation to the fermenters during and after harvest. “Having large tanks, for me, would create a level of remove that would mean I wouldn’t know how to make decisions any more. A temperature number? I don’t know what do do at that temperature by its number. The only rule here is that the fermenter can’t be taller than 50″ because I need to be able to walk around, and see everything, and, if I need to know the temperature, put my arm in it in seven different places.”

When Maggie and I met in the summer of 2012, the fruit was not yet in. It was unclear how the vintage would show in the cellar, let alone finish on the vine. At that time she spoke of Chardonnay in relation to the colder vintages of the years prior. She commented then, “The year we’re able to get too much from the fruit… well, I hope I’m here to see that. I welcome it.”

2012 would turn out to bring a sense of warmness not seen in the previous two years in Willamette Valley. The 2012 wines of Oregon are all about up-front fresh fruit. It’s a vintage character across the Valley that comes front and center to the glass such that right now the vintage shows first before site or the cellar. (I’m curious to see how this will shift in three to five years to reveal more of the underpinnings of the wines but for now its a vintage with fresh fruit and baby fat compared to the very cold years prior.)

Sitting down at the table this visit, we begin our tasting with the Chardonnay. Maggie describes her views to us. “I take a little bit of a different approach to Chardonnay. I feel Chardonnay is a total monster. It is so incredible, interesting, and monstrous even in the vineyard. It wants to give so much. When you grow it in a place with sun, it can get weird and tropical. I get it. But everyone is leaning against it. Maybe I am just whipped, or smug coming from California. But I feel we can do things differently to make it really beautiful here in Oregon. In 2010, and 2011 [when it was so cold in Oregon], it was easy to talk like this. 2012 was the year we could have totally eaten our words.”

We turn to discussing the Aurata specifically. “What I want in Chardonnay is that feeling of goldness, of being illuminated from within, without the wine itself in fact being golden. This wine is Shea Vineyard fruit. We had to change sites, and so spoke with Dick Shea. [The fruit] It goes to a place in our cellar where we see real intensity. I wanted to see what that felt like, to go there and see what that’s like in Oregon.”

The 2012 Aurata takes advantage of the vintage’s fresh fruit quality bringing Harrison’s sense of polish to it. After we discuss the vintage, and Aurata’s relationship to it, Harrison responds. “I might not go there every year, but it’s a wine that carries that vintage.”


Thank you to Maggie Harrison.

Thank you to Jamie Goode, and Michelle Kaufmann.

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com


A Visit to Antica Terra w Maggie Harrison

Jr acting normal in Antica Terra Vineyardwith Jamie, Maggie, and Rachel at the top of Antica Terra, July 2014

It’s early evening at the end of a full day of wine tasting. Jamie Goode is driving, my daughter, Rachel in the back seat. I am trying to help navigate our way through country roads where street numbers do not show clearly. We’ve driven past our destination.

A half mile on, Jamie finds a driveway where we can turn around. As we turn, I’m scouting the horizon hoping to spot where we are headed in order to confirm the proper turn. Then, atop the hill high above us, I see it, and I can’t help but call out pointing. “Oh my god! Is that where we’re going? Look at that vineyard!” It’s Antica Terra high atop the hill. The vines clutch to steep slope side almost glowing in evening light. I make a phone call, and Maggie Harrison drives down the hill to meet us. We’re climbing the dirt road into Antica Terra.

Maggie Harrison, Jamie GoodeMaggie Harrison and Jamie Goode near the top of Antica Terra, July 2014

In the late 1980s, near the top of a hill in Eola-Amity, two New Yorkers paired up and planted Antica Terra vineyard to Pinot Noir, the steep, rolling slopes a call to complexity and concentration in the cooler reaches of Southern Willamette Valley. In 2005, after a few years making wine themselves, the pair decided to sell the site to a trio of friends, that would then also bring in Maggie Harrison as partner and winemaker.

At the time, Harrison was happily installed at Sine Qua Non in Santa Barbara County, working as assistant winemaker to Manfred and Elaine Krankl, while also making her own celebrated Syrah, Lillian. The Antica Terra team offered Harrison the winemaking post but she had no interest in moving. Wanting to convince Harrison, the Antica Terra partners chose to act covertly, asking her to visit the site simply to advise on viticulture for the upcoming season, hoping a glimpse of the vineyard would change her mind.

She flew to Portland, and with one of the partners, drove the length to Amity along suburban then country roads. Not until, but immediately upon arrival to the vineyard hill she knew. Within minutes, she tells us, she stepped behind one of the giant oak trees on the property for privacy, and called her now-husband to tell him, “we’re moving to Oregon.”

We’re standing at the top of the vineyard as she recounts the story. “This place has something to say,” she tells us. We’re looking into vines impossibly small for their age, but the canopy across the original sections is consistent and healthy. Harrison is explaining her attachment to the place in her characteristic humility. “I don’t know that I’ll be the person to best capture this place in the long run, but I had to work with it given the chance. I wanted to be part of it.”

Maggie Harrison, Jamie Goode, and Rachel walking the slopes of Antica TerraMaggie, Jamie, and Rachel walking the slopes of Antica Terra, July 2014

Harrison’s work with Antica Terra has helped deepen vine health too, thus bringing greater overall balance to the vineyard. While the original owners put in ample work establishing and cultivating the site, by 2006 there were still some sections they’d not been able to bring into total balance.

Standing near the top of Antica Terra, Harrison would look out over the top of the vines and see stress bands running the vineyard, waves of yellow leaves blowing through the canopy. The difficult sections did not seem to correlate with any particular element of planting — it wasn’t consistent to clonal type, vine age, or training method. No one knew for sure what was happening.

Harrison took an unconventional approach to treating the stressed portions of the vineyard initially. “It was like standing there with a sick kid. I needed to do something. So, I would walk the rows and put a teaspoon of molasses at the base of each vine.” Harrison explains. At Sine Qua Non, Harrison and Krankl collaborated for years with Austrian winemaker Alois Kracher. “Kracher told me molasses had the most available nutrients for the vines, so I tried it. I don’t know that it helped, but it was something I could do.”

The approach, while surprising, illustrates Harrison’s ideas of intention. Whether the molasses itself assisted the vines or not remains unclear, but the time walking and tending the vines one-by-one everyday gave Harrison insight into the site.

Antica Terra at Sunsetview from the top of the hill at Antica Terra, July 2014

As Harrison walked the vineyard she tracked the range of the stressed sections, and apparent soil changes. Eventually she placed flags in what turned out to be 38 spots where the team would later attempt to dig soil pits. Bringing in the backhoe gave insight. Topsoil proved less than 18″ in most spots, with vine roots clutched together in a ball above bedrock. Stress bands showed through those sections with shallow roots anytime temperatures rose too high. The roots had no way to find their water.

Though the decision was difficult — Harrison’s preference is to leave soils largely as found other than planting — they chose to rip ground down the middle of each row to a depth of 5 and a half feet. “It was horrible at first.” She admits. In ripping the ground to gain greater long term access for the roots, the roots that were in place were cut. “After a while though we started to recoup the vineyard.”

At the same time, the Antica Terra team chose to go organic. The initial change from conventional to organic farming is not easy. Vineyards tend to hyper-react initially to the change, over-growing weeds or fungus, taking a year or two to adjust depending on site.

Harrison’s view of going organic parallels the response to shallow soils in the vineyard, it’s a philosophy tempered with utility. “I believe in making a choice, saying, here is my intention. At the same time, I reserve the right to do whatever needs to happen to preserve the vineyard.” She explains. “So, in 2006, I said, we are going to go organic, unless I am going to lose the entire vineyard. Then, we’ll need to talk.” Though it was hard at first, the gamble worked. By 2007, the team was successfully farming organic.

Antica Terra Pinot NoirMaggie Harrison showing a Pinot Noir cluster in Antica Terra, July 2014

The promise of concentration and complexity spotted by the original owners of the site, proved true. The vines from Antica Terra produce few clusters, all of them small, with lots of hens and chicks throughout. The clusters tend to predominately hold berries without seeds, evidence of the challenged conditions growing in bedrock. The 2014 vintage, Harrison explains, offers the highest fruit production she’s seen from the site since 2006, though walking the rows with her, it’s clear the cluster count is still low compared to lower elevation plantings.

The reduced seed count offers an advantage in the cellar for Antica Terra wines. Seed tannins tend to be harsher than skin tannins. With fewer seeds present per cluster (and these clusters that often hold thicker skins) Antica Terra Pinot can expect still ample tannin presence, but worry less about tannin bitterness.

In the cellar of Antica Terrain the cellar of Antica Terra, July 2014

Beginning in 2009, Harrison bottled some of the Antica Terra vineyard fruit on its own. Back in the cellar, we’re tasting from the 2011 Antikythera, Antica Terra’s Estate Vineyard Pinot noir. It shows the dark concentrated elements of the vineyard cupped with multi-colored fruit edges, and a light dust patina. Though the wine is not lacking in fruit, fruit doesn’t seem to be the point. Instead, it’s a wine of elegant strength, with a core of precision and a lifting, lifting long finish.


For Jamie Goode’s write-up on the Antikythera: http://www.wineanorak.com/wineblog/oregon/the-lovely-antikythera-pinot-noir-2011-antica-terra


I’ll be writing more about Antica Terra wines in a future post (I’m kind of crazy for the 2012 Aurata Chardonnay — and listening to Maggie’s views on Chardonnay proves interesting).


Thank you to Maggie Harrison.

Thank you to Jamie Goode.

Thank you to Michelle Kaufmann.

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com


Touring the Willamette Valley with Jamie Goode + Jr

Jamie Goode and I were able to spend a day doing visits in the Willamette Valley. Jr accompanied us and did some filming along the way. Following our a few photos from our stops.

Jamie GoodeJamie Goode in Adelsheim‘s Calkin’s Lane Vineyard David PaigeDavid Paige, winemaker Adelsheim AdelsheimAdelsheim vineyard designate Pinot NoirClare CarverClare Carver, Big Table Farm Jr feeding cattleJr feeding cattle at Big Table Farm Brian MarcyBrian Marcy, Big Table Farm David Aubrey and Jamie GoodeDavid Aubrey and Jamie Goode, Westrey Wines WestreyOracle Vineyard Pinots, Westrey WinesBaby Lucy, Walter Scott Winesbaby Lucy, Walter Scott Wines Lucy Walter Scott Winesbaby Lucy, Walter Scott Wines Walter Scott WinesWalter Scott Pinot in barrel Dan RinkeDan Rinke, Johan Wines Dag SundbyDag Sundby, Johan Wines Johan Johan Wines Maggie Harrison, Jamie Goode, JrMaggie Harrison, Jamie Goode, Jr Maggie Harrison, Jamie GoodeMaggie Harrison, Jamie Goode Antica Terrasmall Pinot Noir clusters, Antica Terra Vineyard Antica Terraview from the top, Antica Terra Yumyum Antica Terraa selection of Antica Terra wines

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com


A Visit to Noel Family Vineyards
Lisa and Michael Noel
Lisa and Michael Noel, Noel Family Vineyards, Chehalem Mountains, July 2014

We’re sitting together at the farm table looking at family photos. Michael and Lisa Noel’s oldest was married this Spring and I expressed interest in the event. They’ve kindly offered me a collection of snapshots to look through. In the album, I’m struck by the easy closeness of the now-married couple, and the sweetness of the Noel’s son. As I turn the pages I can’t help but comment on how kind he looks. In one photo he stands hugging his grandmother. It’s clear he loves her being there, and she feels comforted. When I look up, Michael is beaming. Lisa and I have gotten almost weepy, our eyes watering.

I’ve driven beyond the pavement of King’s Grade Road on the Western side of the Chehalem Mountains to visit a tiny Pinot Noir planting at the top of the hill, and meet the family behind it. The site is 3 acres, with 2 planted to 6 clones of Pinot Noir, creating what is effectively a field blend of the variety. Noel Family Vineyards relies entirely on the 2-acre site for its fruit. They source from no other growers.

Looking West from Noel Family Vineyardslooking West into Ribbon Ridge AVA from Noel Family Vineyards, July 2014

From the site, the Noel’s garner a perfect view. Facing south near the house, we look to the Dundee Hills, the first planted area of Willamette Valley. At the other side of the property, the vineyard itself slopes west. We stand firmly within the Chehalem Mountains AVA, but look towards the Ribbon Ridge AVA, and the coastal mountains that form the western boundary of the Willamette Valley. Standing in the view, a slight breeze picks up. By the time I leave, it is persistent.

Falling in Love with Wine

Noel Family Photo Album of Valpolicella, 1996a page from Michael and Lisa’s 1996 photo album, trip to Valpolicella

It was 1996 when the door opened to wine for Lisa and Michael Noel. The couple met in college at Carnegie-Mellon, eventually moving to Alabama for work. Lisa’s family, however, originates in Italy, and some still live there in Verona. The local culture of the region relies on neighborhood wineries where table wine comes from refilling the growler at your favorite cellar door.

In the midst of a visit with family, Lisa and Michael accompanied their relatives on an errand to refill the growler with Valpolicella from a local winery. Soon after arrival, however, the winemaker offered an invitation.

“Dip your glass into the vat to get some wine, he told me,” Michael explains. Michael climbed to the top of a ladder, drawing wine from the cement fermenter with his cup. “Then he asked, do you want to come inside the house?” Michael adds. He’s giddy as he describes the experience now almost twenty years old, “We weren’t even wine people at the time but were so excited to go there. I was leading the way [to the house],” he tells me smiling.

The family spent hours together tableside with the winemaker and his family enjoying wine, food, sharing stories. The experience changed their perspective. “It wasn’t even about the wine,” Michael explains. “There we were sitting in his home with him.”

The experience in Italy was a sort of first step to wine. Upon return to the United States they began exploring American wine. In the meantime, work had brought them to Oregon.

“Michael wanted to drink local,” Lisa tells me. Lisa enjoyed wine too but at first wasn’t drawn to the lighter body of Pinot Noir. She’d gotten used to the 1990s style of California Cabernet. “I wasn’t excited about Pinot Noir at first but he was persistent. So we drove around together tasting, and learning about local wines.”

Eventually the passion for learning pushed a more hands-on interest. Michael began making wine in their garage while they also started looking for affordable property they could plant to Pinot Noir. “Michael doesn’t do anything half-heartedly,” Lisa tells me smiling. By the mid-2000s the couple had found their property in the Chehalem Mountains and together cleared the land, and planted vines.

At Home in the Chehalem Mountains

Noel Family Vineyards Pinot NoirMichael unabashedly admits to liking pretty wines. In pairing with a winemaker, and vineyard manager both he sought to develop with them an expression of the beauty he sees in the place they now grow their wine. The result holds.

Noel Family Pinot are lovely wines both characteristically Chehalem while also their own — pretty, delicate with integrated, and distinctive spice elements, carrying nice tension and depth, all about red fruit, and a Northern forest aroma and flavor held in fine boned balance.

With the abundance of the 2012 vintage, Michael and winemaker Todd Hamina decided to satisfy Michael’s curiosity and work with new coopers. The result generated Noel Family’s classic Estate style Pinot Noir, alongside a special vintage bottling named, Night. Night carries a darker core, aroma and palate profile compared to the Estate, bringing in light blue and black fruit accents, with a bit more apparent tannin, and strength of presence. It’s a wine for wine lovers still finding their way into Pinot, and pairs well with stronger food flavors like truffle accents or funky cheeses.

To taste the wines, the three of us sit around the table of Michael and Lisa’s home enjoying food and family photos. They designed their table as a center piece to the home. It’s in homage, Michael explains, to their early experience in Italy. We’re surrounded on two sides by windows, some looking south to Dundee, the rest west to Ribbon Ridge. The windows were largely added to the home during renovation — the table, surrounded by windows, to be shared in appreciation for the advantages of growing local.


For more information on Noel Family Vineyard and Wines: http://noelfamilyvineyard.com/


Thank you to Michael and Lisa Noel.

Thank you to Jill Klein Matthiasson.

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com


Drinking Eyrie 2000 Marguerite Pinot Noir

In the year 2000, one of the founders of a U.S. American wine region celebrated the birth of his first grandchild by creating a special cuvée of Pinot Noir from the best of his vineyards. He named the wine Marguerite, for his granddaughter.

A large part of my admiration for wine rests in the way heritage, creative expression, agricultural abundance, and dedication all coalesce, dancing together in one bottle–the glass poured, then, also bringing together the best of our senses with our intellect. In the most beautiful wines the power of such intersections shine lit from the glass–unspoken and alive on the palate, enlivening too the heart of the person enjoying.

The Eyrie Marguerite

click on illustration to enlarge

In the year 2000, in recognition of the birth of his first grandchild, Marguerite, David Lett reserved a special Pinot Noir cuvée from the best of his vineyards. This year, Jason Lett released the wine.

The Eyrie Vineyards Marguerite carries an elegant and beautiful nose atop a delicate palate. It’s a wine that rests in subtlety, that does not exert itself but instead opens over time, gaining richness and life over the second, and on into the third day.

The wine dances with homemade beef and mushroom broth, caramelized peaches, and spearmint coupled by accents of rose petal, blueberry bramble, and herbal lift on a frame of easy reverie. This is a wine that rests in this world and reflects easily into the next. It does not concern itself with tradition, yet arises from it. It knows itself too well to convince you. The love is already there. It was made from it.


Thank you to Jason Lett. This is one of the wines I give thanks for this holiday season.

Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.