This block selection hews closer to more conventional Oregon Pinots than the rest of the winery's portfolio, with powerful focused black-cherry fruit at its heart. It was fermented with native yeast and spent 17 months in barrel, 12% new. Those flavors come through in deft touches of graham cracker and cocoa powder, underscored with a wet-cement minerality.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.