Reserve Pinot Noir
An admirable glimpse of the Willamette Valley's finest offerings, our Reserve Pinot Noir is truly a celebration of balance. All three of our vineyards are based in volcanic, red soils, contributing to its red cherry, rose mallow, and grilled meats. The tannins are firm, but rounded, an underlying minerality which drives the mid-palate through the long finish. While delving for pure fruit flavors and juicy acidity, we hang our phenolic hat on our trademark silky texture, which has been enhanced through cold soaking in small, 1.5-ton fermenters, along with aging 16 months in French oak barrel.
Wine Production Stats
Varietals: 100% Oregon Pinot Noir
Brix at Harvest: 24
Cases Produced: 7,000
Aging: 30% New French Oak, 16 Months
Winemakers: Nate Klostermann
The 2015 growing season began with plenty of sunshine and warmth throughout the Spring, leading to an earlier than average bud break. As such, an early bloom kicked off with fantastic weather, leading to an above average fruit set. This required us to meticulously thin our vineyards in order to capture dense, vibrant fruit flavors. The summer was dry, though never getting too hot for too long. Harvest started early at Knudsen Vineyard in the Dundee Hills on August 24th and finished nearly one month later in the upper elevations of the Eola-Amity Hills at our Spirit Hill Vineyard on September 27th. This was our first growing season ever to be done picking before the month of October.
Red Firm and refined, with baby powder-like tannins around the raspberry, strawberry, peach skin and hibiscus notes. Comes together harmoniously on a sleek and transparent frame, finishing long. Best from 2018 through 2024. 7,400 cases made.
- Harvey Steiman (2014 vintage)
Aromas of strawberries, flowers and watermelon follow through to a medium to full body, fine tannins and a bright and fruity finish. A beauty. Drink now.
- James Suckling (2014 vintage)
Strawberry fruit sails above a light layer of milk chocolate, leading into a well-textured wine layered with leafy highlights. The tannins have a breakfast-tea component, keeping them dry, rather light and lifted. The overall texture and balance are spot-on. Give this extra breathing time and it gives you extra depth and flavor.
- Paul Gregutt (2013 vintage)
Crisp and sleek, this shows a tart edge to its red berry and cinnamon flavors, gliding smoothly against peppery tannins on the finish. Drink now through 2019. 6,000 cases made.
- Harvey Steiman (2013 vintage)
A crisp and tangy red, with inviting red berry, red plum and quince flavors on a lively frame, finishing against fine tannins with intensity, persistence and harmony. Best from 2016 through 2022.
- Harvey Steiman (2012 vintage)
Light-footed, with a nice transparency to the focused currant and rhubarb flavors, finishing on a lemony spice note. Drink now through 2016.
- Harvey Steiman (2010 vintage)