The winter of 19-20 was mild and dry. Spring was cool with April frosts that resulted in low fruit sets. Summer saw moderate heat until extreme Labor Day winds and fires causing smoke to settle in and effect the grapes. Harvest occurred on October 7, when we brought the fruit into the winery very cold in the early morning, and whole cluster pressed this lot for our white pinot noir.

We settle the juice and then rack into a mix of older neutral French oak barrels and the large format puncheons for fermentation with 10% new oak. The wine is aged on the yeast lees, sur lies aging and we feel that this plus the small percentage of new French oak adds a pleasing spice component and enhances the mouthfeel.

The wine is a very pale straw color, this the result of some necessary smoke taint fining. The aromas have stone fruit notes, white pear, with some Rainier cherry, lime, fennel and wild herbs. These fruit flavors are apparent on tasting with a nice savory crispness helping to round out the white fruit flavors. The wine is fairly big, lush and round in the mouth.

Pair this wine with your favorite pan seared fish with a wine and lemon reduction. It would also work well grilled fish or chicken. The mouthfeel is rich enough to stand up to creamy, cheesy dishes as well.

Varietal: Pinot Noir

Region: Elkton, Umpqua Valley, Oregon