• 92 Points
    Editors’ Choice
    Lexème 2019 Pinot Noir (Elkton Oregon)

    This elegant Pinot Noir is made of 100% estate-grown fruit grown near the Umpqua River. Aromas of strawberries, orange and hay, with a tiny bit of pencil shavings. The wine's mouthfeel is brisk, with elevated acidity and tannins sturdy enough to capture attention. The palate shows darker fruit flavors that are joined by bittersweet dark chocolate, espresso and a wee citrus note similar to bitter orange.

    — M.A. Published 3/1/2023
  • 92 Points
    Editors’ Choice
    Lexème 2019 Pinot Noir (Elkton Oregon)

    This elegant Pinot Noir is made of 100% estate-grown fruit grown near the Umpqua River. Aromas of strawberries, orange and hay, with a tiny bit of pencil shavings. The wine's mouthfeel is brisk, with elevated acidity and tannins sturdy enough to capture attention. The palate shows darker fruit flavors that are joined by bittersweet dark chocolate, espresso and a wee citrus note similar to bitter orange.

    — M.A. Published 3/1/2023
  • 92 Points
    Editors’ Choice
    Lexème 2019 Pinot Noir (Elkton Oregon)

    This elegant Pinot Noir is made of 100% estate-grown fruit grown near the Umpqua River. Aromas of strawberries, orange and hay, with a tiny bit of pencil shavings. The wine's mouthfeel is brisk, with elevated acidity and tannins sturdy enough to capture attention. The palate shows darker fruit flavors that are joined by bittersweet dark chocolate, espresso and a wee citrus note similar to bitter orange.

    — M.A. Published 3/1/2023
  • 92 Points
    Editors’ Choice
    Lexème 2019 Pinot Noir (Elkton Oregon)

    This elegant Pinot Noir is made of 100% estate-grown fruit grown near the Umpqua River. Aromas of strawberries, orange and hay, with a tiny bit of pencil shavings. The wine's mouthfeel is brisk, with elevated acidity and tannins sturdy enough to capture attention. The palate shows darker fruit flavors that are joined by bittersweet dark chocolate, espresso and a wee citrus note similar to bitter orange.

    — M.A. Published 3/1/2023