Twenty-two miles from Mount Hood’s snowy peak, in an alpine river valley teeming with birds and oscillating light, lives a wild farm. Cows, chickens, and pigs graze among vines, and fungi and flowers proliferate as gardens merge with forest. Our wines are exciting for their wild exuberance when they are young, but they will only reveal their full potential to unite disparate time, place, and experience when stored properly for many years — a minimum of five years, but ideally 8 – 15 years following vintage — in a dark place between 53 – 60 degrees Fahrenheit and at 80 – 85% humidity.
Vineyard: Oak Ridge, Elder, & Hiyu
Grapes: Pinot Noir
Making of: This is a blend of eight barrels from all three of the parcels where we grow Pinot Noir: Oak Ridge, Elder, and Hiyu. It was fermented entirely with whole clusters in open top conical wood vats, tread by foot, pressed in a basket press, and aged for two years on the lees in old barriques.
Personality: Strawberry brick in color, black raspberry, burnished leather, and flamboyant dark spices on the palate. “While other Pinot Noir based wines that we make tend to be made as ephemeral, delicate infusions, this is closer to a traditionally styled wine. This feels closest to a Gevrey-Chambertin from an old-fashioned producer like Alain Burguet or Joseph Roty. The wine is extremely dense and meaty without losing any sense of varietal purity. It speaks to one of our original questions: what would happen if the elder statesman of the winemaking world were to appear in the Hood River Valley to vinify and age a vintage. What
would be possible? What would it taste like? The wine is impossibly spicy. Culture: A glass shared in the shade of the barn after a morning in the fields.”