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This wine is sourced from vineyards carefully selected for their unique terroir, reflecting the diverse microclimates and soil types that contribute to the region's distinctive character. Soter Vineyards cultivate these vineyards with meticulous care, employing sustainable farming practices that minimize environmental impact.\u003cbr\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003cbr\u003eThe Planet Oregon Pinot Noir is a captivating expression of Willamette Valley Pinot Noir, offering exceptional value. This vintage displays a vibrant ruby hue in the glass. The nose is alluring, with captivating aromas of sour cherries, red plums, fresh peaches, dried rosemary, dusty earth, and dried rose. On the palate, the wine exhibits a medium-bodied structure with lively acidity and refined tannins. Flavors of juicy red fruit are complemented by notes of spice, earth, and a touch of minerality. The finish is bright and smooth with a delightful cranberry and dried herbal note that lingers on the palate.\u003cbr\u003e\u003cstrong\u003eThe People \u003c\/strong\u003e\u003cbr\u003eSoter Vineyards is a leading producer of Pinot Noir in Oregon, renowned for their commitment to sustainable viticulture and their dedication to crafting wines that authentically reflect the terroir of their vineyards. Soter Vineyards prioritize biodynamic farming practices, minimizing environmental impact and protecting the delicate ecosystem. 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Johan Vineyards sits further west, adjacent to the Van Duzer Corridor: a gap in the Coast Range that funnels Pacific Ocean breezes directly across the vineyard every afternoon. On warm summer days the valley heats up and creates a pressure sink that pulls those maritime winds through the corridor and across the estate, consistently cooling average daily temperatures 2 to 3 degrees Fahrenheit below the Dundee Hills. The result is a longer, slower growing season where fruit reaches full flavor development at lower sugar levels and higher natural acidity. The 175-acre estate sits between 180 and 380 feet of elevation across multiple slope directions. Soils are Helvetia, Steiwer, and Santiam silts laid down by the ancient Missoula Floods over marine sedimentary rock, with shallow topsoils and a high concentration of decomposed granite throughout.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Pinot Noir, Demeter Certified Biodynamic. The Estate bottling draws from all parts of the vineyard: ten clones, multiple rootstocks, different slope directions, various soil profiles and vine ages, all fermented separately with native yeasts and then blended to give a complete picture of the farm. 30% of the fruit is fermented whole-cluster; the long, cool growing season at the Van Duzer site produces excellent stem lignification, which makes whole-cluster fermentation a tool rather than a risk. Aged 11 months in French oak with limited new wood. No acidification, no chaptalization, no tannin adjustments. The 2023 vintage in the Willamette Valley was warm and generous; at Johan's cooler site the extra warmth translated to rounder, more giving fruit without sacrificing the savory precision that defines these wines. Red cherry, dried herbs, iron and earth on the finish, with the structure to age five or more years.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eJohan Vineyards received both Organic Certification and Demeter Biodynamic Certification in 2010, making it one of the longer-tenured certified biodynamic estates in Oregon. The farm is managed as a single living system: cover crops, compost, biodynamic preparations, and careful attention to vine health without synthetic inputs of any kind. Winemaker and General Manager Morgan Beck came to Johan in 2015 and took on the GM role in 2020. She oversees both the farming and the cellar with the same philosophy: use the site's naturally cool temperatures and complex soils to grow the best possible fruit, then get out of the way in the cellar. The wines that result are precise, savory, and deeply rooted in their place.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eDuck breast with cherry or mushroom sauce, grilled salmon with pinot noir reduction, roast chicken with herbs, mushroom risotto, or a board of charcuterie and aged cheddar. The wine's combination of red fruit, savory herbs, and mineral finish makes it one of the most food-flexible Pinot Noirs on the shelf. 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Cameron occupies a different territory. John Paul's estate in the Dundee Hills grows Pinot Gris in the same volcanic Jory soils and cool, marine-influenced climate that define the region's finest Pinot Noir, and he treats it accordingly: as raw material for a serious, extended-aging, skin-contact wine. The Dundee Hills AVA sits at 200 to 450 meters elevation on iron-rich volcanic basalt, with mornings cool enough to hold acidity and afternoons warm enough to develop full phenolic ripeness — the conditions that make Willamette Valley distinctive.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Pinot Gris, late-harvested, fermented on skins for one month in amphora, then aged for approximately two years in neutral barrels. The inspiration is Stanislao Radikon and the skin-fermented Pinot Grigio tradition of Friuli — a wine that uses the grape's natural color and phenolic potential rather than stripping them out. The result bears no resemblance to standard Pinot Gris: deep amber-cherry hue, earthy red and blue-fruit aromas, with cherry, citrus zest, sarsaparilla, and cola on the palate, light tannins, and a long savory finish. Serve chilled at 55 to 58°F.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eCameron Winery was founded in 1984 by John Paul, a scientist with a doctorate in marine biochemistry who chose winemaking over an academic career. The estate in the Dundee Hills is dry-farmed without irrigation — a commitment to restraint that runs through the entire operation. Cameron was making textural, age-worthy wines long before such things were fashionable in Oregon. The Supernatural Rouge de Gris is the most extreme expression of that philosophy: a wine that asks the drinker to set aside expectations about what Pinot Gris is supposed to be.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eRoast pork with dried fruit and warm spices, duck confit with cherries and thyme, aged charcuterie with pickled vegetables, or grilled salmon with a soy-ginger glaze. Serve chilled. A wine that rewards those willing to meet it on its own terms.\u003c\/p\u003e","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":50131995263199,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6180431.jpg?v=1781833510"},{"product_id":"walter-scott-pinot-noir-sojeau-vineyard-2024","title":"Walter Scott Pinot Noir Sojeau Vineyard 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eSojeau Vineyard sits at 650 feet on southwest-facing slopes in the Eola-Amity Hills, planted directly in the path of the Van Duzer winds that push through the Coast Range every afternoon. That makes it one of the coolest, most wind-stressed sites Walter Scott farms. Dennis and Thelma Peseau co-founded Eola Springs Winery in 1978, and when they acquired this rocky volcanic ground in 2007, they chose it for the soils: three distinct volcanic series running across 15 acres of Pinot Noir, planted to Dijon 115, Pommard, and Wadenswil clones. The vineyard has been certified organic for roughly 15 years.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003eWhole-block co-fermentation of Dijon 115, Pommard, and Wadenswil clones, fermented with indigenous yeasts. Aged 15 months in 35% new French oak. Unfined and unfiltered. Sojeau is the most aromatic and lift-driven single-vineyard Pinot Noir in the Walter Scott lineup. Think northern Burgundy in profile: raspberry, dried rose, iron, black tea, and cool mineral. The Van Duzer winds enforce slow, even ripening and keep acids brisk and bright. The co-fermentation of three clones adds aromatic complexity that no single clone could achieve alone. 2024 was a steady, even-ripening year in the Eola-Amity Hills, producing wines with genuine freshness and focus.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon in Salem, Oregon. Ken's formative years included a long stint at St. Innocent followed by work alongside Dominique Lafon at Evening Land, a pairing that sharpened his instinct for cool-site Pinot Noir and site fidelity. Walter Scott's single-vineyard program now spans the most distinct volcanic and sedimentary sites in the Eola-Amity Hills, each farmed to express its own character. The relationship with the Peseau family at Sojeau is built on shared values: certified organic farming, patience, and letting place define the wine. Imported by Grand Cru Selections.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eSojeau's lift and aromatic drive work beautifully with lighter, more aromatic preparations: roast duck breast with cherry pan sauce, grilled salmon with pinot noir reduction, mushroom risotto with truffle oil and parmesan, or a charcuterie board with duck rillettes and cornichons. Pour it cool, around 60 degrees, to keep the florals intact.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50146910077151,"sku":null,"price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170398.jpg?v=1781756433"},{"product_id":"walter-scott-pinot-noir-freedom-high-vineyard-2024","title":"Walter Scott Pinot Noir Freedom Hill Vineyard 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eFreedom Hill was established in 1981 by Dan and Helen Dusschee on the southeast slopes of an ancient uplifted seabed in Polk County, Oregon. The Bellpine loam soils — marine sedimentary, well-draining, low in organic matter — produce Pinot Noir of distinctive structure and concentration. Sheltered from the Van Duzer winds by its position on the eastern side of the Eola-Amity Hills, Freedom Hill runs warmer than most of its neighbors, building tannin and depth alongside the AVA's characteristic acidity. Dustin Dusschee, the second generation, now farms organically without irrigation. Walter Scott works two Pinot Noir blocks here, planted to Dijon 76 and 95 clones, vine ages 10 to 30 years.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Pinot Noir from two Freedom Hill blocks. Fermented with indigenous yeasts, 15% whole cluster, with pump-over and gentle pigeage during fermentation. Aged 15 months in 35% new French oak. Unfined and unfiltered. Freedom Hill is the most structured, power-driven expression in the Walter Scott lineup: dark cherry, iron, smoked meat, graphite, and dried herb, with tannins that are present and purposeful. Ken picks on pH rather than sugar here, farming for low yields and fruit with physiological completeness at moderate alcohol. The result is a Pinot Noir built for the cellar. Five to eight years from now it will be a different, better wine.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon. Ken's earlier career at St. Innocent gave him years of experience with Freedom Hill fruit before he ever put his own name on a bottle; a later formative stint alongside Dominique Lafon at Evening Land deepened his understanding of site-specific Pinot Noir. He has worked with Freedom Hill under the Walter Scott label since 2012. The relationship with the Dusschee family is long and built on shared standards: careful farming, low yields, and a belief that the site will do the talking if you stay out of its way. Imported by Grand Cru Selections.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eFreedom Hill's structure and weight want substantial, savory food: braised short ribs with root vegetables, roast leg of lamb with rosemary and garlic, venison stew with juniper and thyme, or a hard aged sheep's milk cheese. Thirty minutes of air before pouring, or better yet, three to five more years in the cellar.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50146988556511,"sku":null,"price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170394.jpg?v=1781756407"},{"product_id":"walter-scott-pinot-noir-cuvee-ruth-2024","title":"Walter Scott Pinot Noir Cuvée Ruth 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eThe Cuvée Ruth draws from multiple sites across the Eola-Amity Hills, giving it a breadth no single-vineyard wine can match. The Eola-Amity Hills AVA is defined by the Van Duzer corridor, the gap in the Coast Range through which cool Pacific air sweeps east across the hills through the growing season. Soils vary from volcanic basalt-based clay at elevation, which retains water and produces higher-acid, red-fruited wine, to marine sedimentary soils lower on the slope, which drain quickly and yield rounder, more textural Pinot Noir. The Cuvée Ruth is a composite portrait of the AVA rather than a close-up of any single site.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Pinot Noir, assembled from Walter Scott's best barrels across their top Eola-Amity Hills vineyards. Fermented with indigenous yeasts, 5% whole cluster, 100% malolactic fermentation. 30% new French oak, 10 months in barrel, bottled unfined and unfiltered at 13.5% ABV. The 2024 opens with savory pine, mint, and fennel frond; underneath, bright cranberry, currant, and crushed slate. Clean and precise, with the lift and tension that defines the best Eola-Amity Hills Pinot Noir. Drinks well now and should continue to develop for five to seven years.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon, who built the winery while working other jobs and borrowing cellar space. Ken's time at St. Innocent and alongside Dominique Lafon at Evening Land shaped his approach: pick early, work with what the site gives you, keep handling minimal. Cuvée Ruth is named for Ruth and Irv Kantor, parents of Ken and Erica's partner Sue, in recognition of their belief in the project from the beginning. It is Walter Scott's most complete expression of the Eola-Amity Hills as a whole rather than any individual parcel. Imported by Grand Cru Selections.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003ePinot Noir at this level works across a broad range of food. Roast duck with cherry glaze, grilled salmon with beet and fresh herb salad, mushroom risotto with aged Parmesan, or a simple roast chicken with pan jus. The kind of bottle that makes a weeknight feel like an occasion.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50147046752479,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170397.jpg?v=1781756366"},{"product_id":"walter-scott-chardonnay-freedom-hill-vineyard-2024","title":"Walter Scott Chardonnay Freedom Hill Vineyard 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\u003cp\u003eFreedom Hill is one of Oregon's most storied vineyard addresses, established in 1981 by Dan and Helen Dusschee on the southeast slopes of an ancient uplifted seabed in Polk County. The soils are Bellpine loam, marine sedimentary, well-draining, and low in organic matter — the kind of stress-inducing profile that produces concentrated, structured fruit. Sheltered from the Van Duzer winds by its position on the eastern side of the Eola-Amity Hills, Freedom Hill runs slightly warmer than its neighbors, building concentration and phenolic ripeness alongside the characteristic acidity of the AVA. Dustin Dusschee, the second generation, now farms organically without irrigation. Walter Scott works three separate Chardonnay blocks here, planted to Dijon 76 and 95 clones with vine ages from 10 to 30 years.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Chardonnay from three Freedom Hill blocks, co-fermented with indigenous yeasts. Ken farms for low yields and picks on pH rather than sugar — he's after physiological ripeness with low malic content and controlled potential alcohol. Whole-cluster pressed, briefly settled, then transferred to barrel with the gross lees intact. Ken does not rack off the solids before fermentation; he scoops everything into the puncheons, where the gross lees build early texture and sustain the reductive environment. Aged 12 months in a new 500-liter puncheon, a once-filled puncheon, and neutral puncheons. Minimal bâtonnage, 100% malolactic fermentation. Three additional months in stainless steel before bottling. The reductive winemaking is deliberate: a smoky, flinty thread runs through lemon curd, white nectarine, hazelnuts, and salted almond. Taut and precise, with the structure to develop over five or more years in bottle.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon. Ken worked at St. Innocent for years before a formative stint with Dominique Lafon at Evening Land deepened his understanding of how Chardonnay is made at its best: low yields, pH-driven picking decisions, reductive handling, and patience. He has worked with Freedom Hill since 2012, having known the vineyard through his years at St. Innocent. The Pahlow-Landon team and the Dusschee family share an understanding of what careful farming and low intervention in the cellar can produce from this site. Imported by Grand Cru Selections.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eFreedom Hill Chardonnay's weight and mineral precision call for similarly substantial food. Seared scallops with brown butter and capers, roast pork tenderloin with apple and fennel, grilled lobster tail with herb butter, or a creamy pasta with chanterelle mushrooms. A Chardonnay that earns its place at a proper dinner table.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50147343433951,"sku":null,"price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170393_d1197334-5363-4cea-8564-0ab803c2e5fd.jpg?v=1781756334"},{"product_id":"walter-scott-cuvee-anne-chardonnay-2024","title":"Walter Scott Cuvée Anne Chardonnay 2024","description":"","brand":"Craft","offers":[{"title":"Default Title","offer_id":50481703518431,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240480.jpg?v=1782413527"},{"product_id":"art-science-trousseau-morning-mist-vineyard-2023","title":"Art + Science Trousseau Morning Mist Vineyard 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrousseau is a grape most people associate with the Jura in eastern France, not the Willamette Valley, but Morning Mist Vineyard has been growing it in the coastal foothills near Sheridan, Oregon, inside the McMinnville AVA. At 600-700 feet elevation, it sits among the most westerly vineyard sites in Yamhill County, close enough to the Coast Range to catch cooling afternoon winds that slow ripening through the season. Soils here run to basalt beneath a loam topsoil, with rock outcrops where the ground was ripped before planting. The site has been farmed organically for years, though it is not certified. It is an unusual home for a Jura variety, but the marine-cooled, wind-swept exposure gives Trousseau something closer to its native climate than most of Oregon can offer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Trousseau, fermented with native yeast and aged in neutral oak, unfined and unfiltered, made with no additions and no sulfur added, a zero-zero approach even by natural wine standards. The 2023 growing season opened cool and slow, then turned warm and dry through a compressed harvest, giving the fruit full ripeness without losing the grape's naturally thin-skinned lightness. The result is impressively clean for a wine made with this little intervention: a pale, translucent red with the telltale Trousseau signature of red currant, cherry pit, and cracked black pepper, backed by an earthy, savory undertone and a fine, grippy tannin that belies the wine's weight. Serve it with a slight chill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDan Rinke and Kim Hamblin founded Art+Science in 2011 on Roshambo ArtFarm, their 50-acre property in Sheridan, Oregon, where they also grow apples, quince, and pears for cider and perry. Rinke studied viticulture and enology at Fresno State, worked at Domaine Alfred and Rhys Vineyards in California, then moved to Oregon in 2007 to make wine at Johan Vineyards, where he built a reputation for hands-off, native-fermentation winemaking. Art+Science carries that same philosophy into every bottle: nothing added, nothing taken away, no commercial yeast, no processing aids. The farm itself is managed with the same restraint, using no-till, mixed-culture practices across its orchards. Sourcing Trousseau from Morning Mist reflects Rinke's ongoing interest in Jura varieties rarely planted in Oregon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrousseau's pepper and red-fruit character make it a natural with charcuterie: country pate, saucisson, or a board of soft cheeses. It also holds up to roast chicken with mushrooms, grilled salmon with a black pepper crust, or a mushroom risotto finished with thyme. Serve it with a slight chill to sharpen the fruit and bring the pepper forward. It is the kind of red you open at the start of dinner and keep pouring straight through the cheese course.\u003c\/p\u003e","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":50516954415327,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7040600_c26483f1-6b48-4e7a-b094-24b7d26b2656.jpg?v=1783392085"},{"product_id":"illahe-vineyards-willamette-valley-pinot-noir-2024","title":"Illahe Vineyards Willamette Valley Pinot Noir 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost of the Willamette Valley's reputation was built on the Dundee Hills and the Eola-Amity Hills. Illahe sits further west and further out, in the Coast Range foothills near Dallas in Polk County, about 15 miles west of Salem, and the difference is wind. The Van Duzer Corridor is a gap in the Coast Range that funnels cold Pacific air directly into this stretch of the valley on summer afternoons, shutting the vines down and dropping temperatures sharply at night. That makes the western foothills cooler and later-ripening than the more famous sites to the east, and it is why Pinot Noir grown here holds acidity and stays in the red-fruit register rather than sliding toward black. The estate covers 80 acres, roughly 50 of them planted to Pinot Noir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir. Fermentation runs on native yeast with deliberately restrained extraction, and oak use is modest, so the wine leads with fruit and structure rather than with wood. Cranberry, sour cherry, wild strawberry, black tea, dried herbs, and a light spice, medium-bodied, with fine tannin and bright acidity carrying a long finish. This is the estate bottling rather than a single-block wine, which means it is a portrait of the whole property, and Illahe's style is consistent enough across the range that the entry point tells you accurately what the more expensive bottles are doing. Nothing about it is dressed up.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLowell and Pauline Ford planted 22 acres of Pinot Noir near Dallas in 2001 and founded Illahe; their son Brad joined in 2004 and now runs the winemaking. The estate is one of the few in Oregon working with draft horses, a team of Percherons and Norwegian Fjords that mow the vineyard and haul fruit to the winery at harvest, which they have now done for well over a decade. The most extreme version of that thinking is the estate's 1899 cuvée, made entirely without electricity, machinery, added enzymes, or stainless steel, as a running experiment in what pre-industrial winemaking actually produces. The rest of the range is made conventionally, but informed by the same set of questions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBright, medium-bodied Pinot Noir is the most flexible red at a table. Roast chicken with mushrooms and thyme, grilled salmon with a soy and ginger glaze, a mushroom and barley risotto, or duck breast with cherry sauce. The fine tannin will not fight fish, the acidity handles fat, and the black tea and dried herb notes meet mushrooms and browned meat halfway. Serve it around 60 degrees, cooler than room temperature, and it does not need decanting.\u003c\/p\u003e","brand":"CTS","offers":[{"title":"Default Title","offer_id":51019622547679,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8090072.jpg?v=1786310850"},{"product_id":"arterberry-maresh-tan-fruit-maresh-vineyard-chardonnay-2022","title":"Arterberry Maresh Tan Fruit Maresh Vineyard Chardonnay 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Dundee Hills are the reason Oregon has a wine industry at all, and the reason is dirt. This is Jory soil, deep red clay weathered out of ancient basalt flows, iron-rich, well-draining, and completely different from the marine sedimentary soils that dominate the rest of the Willamette Valley. Jory holds water without waterlogging, which matters in a region with dry summers and no irrigation tradition. The Maresh Vineyard block behind this wine is a steep, south-facing slope at 675 feet planted to Dijon-clone Chardonnay in 1991, which makes it old by Oregon standards. Maresh itself is one of the founding sites of the Dundee Hills, and the Chardonnay planted around it includes some of the oldest in the state.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay from a single block. Jim Maresh's approach to Chardonnay is closer to the Côte de Beaune than to anything Californian: pick on acid rather than sugar, ferment with native yeast, keep new oak minimal, and let the wine sit on its lees long enough to build texture from the inside instead of from wood. What comes out is lean-framed but not thin, with lemon peel, green apple, white flowers, crushed oyster shell, and a smoky, flinty reduction that resolves with air. The acidity is the load-bearing element. 2022 in the Willamette Valley opened with an April frost and a cold, wet spring that cut the crop substantially, then turned warm and dry into a late harvest, producing small yields of concentrated, high-acid fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJim Maresh runs Arterberry Maresh, his family's estate in the Dundee Hills, and started Tan Fruit in 2019 as a separate outlet with a simple premise: fruit he wants to work with that does not fit the estate label. His words are that for Tan Fruit there are no rules. In practice that means access to some of the oldest and most storied Chardonnay plantings in Oregon, including blocks at Eyrie and Maresh, under a label with no obligation to a house style. The wines are made in small volume and released without much ceremony, which suits them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHigh-acid, low-oak Chardonnay is a table wine in the useful sense. Dungeness crab with drawn butter, roast chicken with tarragon, halibut with lemon and capers, or a plate of aged Comté and green apple. The acidity cuts butter and cream where a richer Chardonnay would compound them, and the flinty reduction meets shellfish and browned fish directly. Serve it around 50 degrees and give it twenty minutes open; the reduction blows off and the wine broadens.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51020691603679,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8090068.jpg?v=1786310850"},{"product_id":"bow-arrow-time-machine-red-2023","title":"Bow \u0026 Arrow Time Machine Red 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Willamette Valley has spent forty years being described as Oregon's Burgundy. Scott Frank thinks that is the wrong map. His argument is that the valley's cool, wet, marginal climate and its mix of marine sedimentary and volcanic soils line up far more closely with the middle Loire than with the Cote d'Or, and that the grapes which prove it are Cabernet Franc, Gamay, Melon, and Chenin rather than Chardonnay. Time Machine Red is the clearest statement of that thesis. Fruit comes from sites across the valley chosen for freshness rather than power, from vineyards where ripeness arrives late and acidity never fully leaves. Whether or not you accept the Loire comparison, the wines make the case better than the argument does.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA blend of Pinot Noir, Cabernet Franc, and Gamay, each handled differently and assembled afterward. The Gamay is fermented semi-carbonic, which is where the crunchy, juicy red fruit comes from. The Cabernet Franc is destemmed and raised in large neutral puncheons, contributing structure and the green peppercorn snap that runs through the finish. The Pinot Noir goes into barrique for weight and mid-palate. Nothing new-oaked, stainless and neutral wood only, with minimal sulfur. Raspberry, red plum, cranberry, crushed herb, black pepper, and a graphite edge, light in body, low in alcohol, and high in acid. This is a Loire bistro red made in Oregon, and it behaves accordingly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eScott Frank founded Bow \u0026amp; Arrow in Portland in 2010 after working in the valley's more conventional Pinot Noir world and deciding he was more interested in the other side of it. He has focused since on Loire varieties and Loire methods: whole cluster and semi-carbonic fermentations, native yeast, neutral wood, low or no added sulfur, early picking, and alcohols that stay under control. The winery is urban, sited in Portland rather than out among the vineyards, and the fruit is sourced from growers Frank has worked with for years. The wines are consistently among the most drinkable things coming out of Oregon, and that is a design goal rather than an accident.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTreat it like the bistro wine it is modeled on. A pepperoni pizza is not a joke pairing here, it is the right one. Also: roast chicken with herbs and a green salad, grilled sausages with mustard, or a plate of pate and cornichons. The acidity handles tomato and vinegar, the low tannin means spice will not turn bitter, and the wine takes a light chill well. Twenty minutes in the fridge and it will do more work at the table than most reds twice its weight.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51195293860063,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150117_3ff313e5-d9d6-4f9d-ae61-157319195a61.jpg?v=1786842644"},{"product_id":"bow-arrow-gamay-2024","title":"Bow \u0026 Arrow Gamay 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOregon's Willamette Valley is usually sold as America's Burgundy. Bow \u0026amp; Arrow reads the same ground as the Loire: a blue-collar farming valley of relatively simple, clay-dominated soils rather than a grand cru address. The 2024 Gamay draws mostly on the Eola-Amity Hills and the Chehalem Mountains. Eola-Amity sits on ancient uplifted marine basalt, its red Jory soils shallow and fast-draining, and the hills take the full force of the Van Duzer Corridor, the gap in the Coast Range that pulls cold Pacific air inland every afternoon and shuts ripening down at night. The Chehalem Mountains add windblown Laurelwood loess over basalt, a deeper and warmer soil. Basalt supplies the iron-filing grip, loess the fleshier middle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGamay Noir, vinified the way Beaujolais does it: traditional semi-carbonic maceration, run in concrete rather than steel or wood, which holds fermentation temperature steady and leaves no oak signature at all. Fruit forward, extraction kept low. Scott Frank's own note on this vintage is \"hard red candy crunch with a twist of cracked pepper,\" which is close to exact. Cranberry, pomegranate, crushed raspberry and violet, then black pepper and a ferrous edge on the finish. Tannin is fine and short; acidity carries the structure. 2024 gave Willamette growers the season they had waited for after a run of hot years: a wet winter and spring, rain at bloom that thinned the crop without hand-thinning, brief July and August heat spikes that landed while clusters were still green and sunburn-resistant, then a dry picking window from September 10 to October 16. Sugar accumulated slowly and acid stayed put.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eScott Frank moved from New York to Portland in 2001 and started out buying wine for a grocery store, where local interpretations of Loire grapes got his attention. John Paul of Cameron Winery hired him as assistant winemaker in 2007, and in 2010 an offer of fruit he could not refuse started Bow \u0026amp; Arrow. There is no estate. The winery is subterranean, on Northeast Sandy Boulevard in Portland, and Frank buys from a small group of growers who agreed to graft over or plant Melon de Bourgogne, Gamay, Chenin Blanc and Cabernet Franc for him. His stated principles are drinkability and low intervention. It is the most coherent argument anyone in Oregon has made for the valley's non-Burgundian side.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe it at cellar temperature, around 55 degrees. Smoked pork chops with grainy mustard and braised red cabbage; a farro bowl with roasted mushrooms, thyme and lemon; salmon roasted over green lentils; a smash burger with sharp cheddar and pickles. Gamay's acidity cuts fat cleanly, and its light tannin never collides with oily fish the way a bigger red would. This is the bottle you open on a Tuesday without deciding it is a special occasion.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51247712862431,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220179.jpg?v=1787526007"},{"product_id":"arterberry-maresh-dundee-hills-pinot-noir-2024","title":"Arterberry Maresh Dundee Hills Pinot Noir 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dundee Hills are the heart of Oregon Pinot Noir, and the Maresh family was farming here before almost anyone else planted wine grapes. The AVA is a compact range of hills rising above the Willamette Valley floor, protected from Pacific storms by the Coast Range to the west. What sets it apart is the red Jory soil, ancient volcanic basalt weathered into deep, iron-rich, well-drained clay loam that keeps vigor in check. The Arterberry Maresh Dundee Hills Pinot Noir draws on the family's Maresh Vineyard on Worden Hill Road, along with neighboring sites that have included Weber Vineyard and an older, higher-elevation parcel nearby. Jory soils tend to give Dundee Hills Pinot Noir red fruit, floral lift and a fine, dusty tannin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJim Maresh works with a light touch. In past vintages, fruit for the Dundee Hills bottling has been destemmed into small lots of about 1.25 tons and fermented spontaneously, with gentle extraction and low peak temperatures. The wine then spends a long élevage in French oak with only a small share of new barrels, so fruit and site stay in front. The 2024 is deep magenta, lifted and floral, with raspberry, wild berries, dusty rose and spice, supple texture, juicy acidity and a long, fresh finish with a trace of licorice. The 2024 season started cool, brought heat spikes above 100°F in late June and July, then August rain and a September that let the fruit ripen evenly. Jim has called it classic Dundee Hills, pretty red fruit, deep and complete.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1959 Jim and Loie Maresh bought a 27-acre hilltop farm in the Red Hills of Dundee because the owner refused to sell them just a view lot. In 1970, at Dick Erath's urging, they planted Pinot Noir, making Maresh Vineyard the fifth oldest vineyard in Oregon and the first on Worden Hill Road. Their daughter Martha married Fred Arterberry Jr., one of Oregon's first winemakers with a UC Davis degree in fermentation science, who ran the Arterberry label until his death in 1990. Their son Jim grew up on the farm, went to work at Carlton Winemakers Studio in 2003 and founded Arterberry Maresh in 2005. Three generations have now farmed this hill, and few Oregon labels have a deeper claim to Dundee Hills Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRed-fruited Dundee Hills Pinot Noir is at its best with dishes that have some savor. Roast a duck breast and serve it with a sauce of Oregon cherries and port. Grilled salmon with a mustard-dill glaze meets the wine's acid and fine tannin without fighting it. A wild mushroom ragout over creamy polenta brings out the earth under the fruit. And a roast chicken stuffed with lemon, garlic and thyme is a safe bet any night. This is Oregon Pinot Noir with more than six decades of family farming behind it, at a price that lets you open it on an ordinary weeknight.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51422090625247,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9180352.jpg?v=1789770360"},{"product_id":"walter-scott-pinot-blanc-fir-crest-vineyard-2025","title":"Walter Scott Pinot Blanc Fir Crest Vineyard 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFir Crest Vineyard is best known for Pinot Noir, but some of its oldest vines are white. The site sits at the far southwestern edge of the Yamhill-Carlton AVA in the Coast Range foothills, first planted in 1985. The south- and southeast-facing slope runs from 230 to 400 feet on Goodin and Melbourne series silty clay loam, the ancient marine sediments that define Yamhill-Carlton. Those soils drain fast and keep the vines lean. Tall Coast Douglas firs ring the vineyard, so it feels like a forest clearing. The Coast Range throws a rain shadow over the AVA, which helps fruit ripen fully through the fall. The result is a white wine from Yamhill-Carlton with real texture and mineral cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Walter Scott Fir Crest Vineyard Blanc 2025 is a white blend drawn from the vineyard's original own-rooted plantings of Pinot Blanc, Pinot Gris and Auxerrois. The wine is fermented and aged about nine months in 500-liter barrels, with no new oak, then finished for a month in stainless steel before bottling. The large, neutral barrels add weight and a creamy texture without wood flavor, and the stainless finish keeps the fruit taut. Recent vintages have shown yellow and orange citrus, green pear, chamomile and a wet-stone edge, a round, textured middle and a fresh, mouthwatering finish. Production is small, around 325 cases. The 2025 season was warm and steady, with a dry winter, a short bloom that trimmed yields and an early harvest of clean fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWalter Scott is Ken Pahlow and Erica Landon, based in the Eola-Amity Hills. Ken spent 14 years at St. Innocent and worked at Evening Land with Dominique Lafon, and Erica built her career as a sommelier and wine educator. They put their savings into the business at the end of the 2000s and now make wine in leased space at Bethel Heights. The name honors Ken's grandfather Walter, a TWA flight engineer, and his nephew Scott. They are best known for Chardonnay and Pinot Noir, and Fir Crest applies the same barrel work to less famous grapes. Robert and Karin Moshier have owned and managed Fir Crest since 2020, and the vineyard has been farmed sustainably since it was planted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis white has the body for a real meal. Pan-sear scallops in brown butter with a squeeze of lemon and let the acid cut the richness. Dungeness crab cakes with a lemony aioli work with the citrus and the wine's salty edge. A roast chicken with fennel and shallots underneath picks up the pear and chamomile. Or make a tarte flambée with crème fraîche, onions and bacon, Alsace style, since these are Alsace grapes. This is the bottle for the nights when Chardonnay feels too obvious and you want something a little off the beaten path.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":51422091215071,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9180353.jpg?v=1789770359"},{"product_id":"walter-scott-pinot-noir-la-combe-verte-2025","title":"Walter Scott Pinot Noir La Combe Verte 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Combe Verte means \"the green valley,\" and it is Walter Scott's Willamette Valley Pinot Noir, the blend a Burgundian domaine would call its village wine. The fruit comes mostly from the Eola-Amity Hills, where Ken Pahlow and Erica Landon have built their reputation. In the 2024 release that meant Distraction, Sojeau, Temperance Hill and Witness Tree, plus Freedom Hill in the Coast Range foothills. The Eola-Amity sites sit on volcanic basalt clay, which runs cooler, holds water and pushes the wine toward red fruit and firm acid. Freedom Hill adds marine sedimentary soil, which drains fast and brings darker fruit and a silkier texture. The Van Duzer winds that pour through the hills every afternoon keep acidity high even in warm years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Walter Scott La Combe Verte Pinot Noir 2025 follows the house method. Fruit is destemmed, fermented with ambient yeast in small lots, and mostly pumped over, with gentle punch-downs. The wine then spends about 10 months in French oak barrels, a portion of them new, before bottling. The team picks earlier than many neighbors for lower pH, which gives the wines a tight, polished frame that takes oak well. Earlier vintages have shown red raspberry, black cherry, hibiscus and violet, a touch of sandalwood and forest floor, medium body, fine-grained tannin and a bright, juicy finish. The 2025 season was warm and steady with few heat spikes, a dry winter, a short bloom that naturally reduced yields and an early harvest of clean, concentrated fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWalter Scott is Ken Pahlow and Erica Landon. Ken spent 14 years at St. Innocent and worked at Evening Land alongside Dominique Lafon; Erica came up as a sommelier and wine educator. They put their savings into the business at the end of the 2000s, made the first vintages at Patricia Green, and now work out of leased space at Bethel Heights in the Eola-Amity Hills. The name honors Ken's grandfather Walter, a TWA flight engineer, and his nephew Scott. They work with mostly organically farmed, dry-farmed vineyards, and their stated goal is to let each site show through. La Combe Verte gets the same care as their single-vineyard bottlings, and that is why it has become one of the most reliable Oregon Pinot Noirs at its price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Noir from the Eola-Amity Hills wants food with some earth and fat. Pan-roast a pork tenderloin and finish it with a sauce of dried cherries, shallots and a splash of the wine. Wild mushroom risotto with thyme and parmesan picks up the forest-floor side. Grilled king salmon with a crisp skin and a squeeze of lemon lets the acidity cut the oil. Or roast duck legs over lentils with a bit of bacon. La Combe Verte is the Pinot you keep a few of on hand, for the Friday dinner that turns into a longer night.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":51422091575519,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9180354.jpg?v=1789770360"},{"product_id":"patricia-green-marine-sedimentary-pinot-noir-2021","title":"Patricia Green Marine Sedimentary Pinot Noir 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Willamette Valley's real dividing line is not the appellation map, it is what sits under the vine. Volcanic Jory, weathered basalt, red and iron-rich, makes one kind of Pinot Noir. Marine sedimentary Willakenzie, uplifted seabed, makes another. Patricia Green Cellars bottles both and lets them argue. This is the marine half, and not a single vineyard. It draws on six Chehalem Mountains sites within four miles of each other: the Estate Vineyard on Ribbon Ridge, Corrine, Lia's, Chehalem Mountain Vineyard, Wind Ridge and Ridgecrest. The soil is thin, sandy, talc-like, low in clay, over sandstone that drains nearly instantaneously. Every site is dry farmed. No irrigation in soil that holds no water is why this Pinot Noir comes out structured and mineral, not plush.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Noir from a spread of clones tracking the plantings' ages: Wadensvil, Pommard, Dijon 114, the Coury selection and Mariafeld. Picking ran September 9 to October 1, at 2.2 to 3.3 tons per acre. Cold soaks of three to five days, fermentations of 16 to 20 days start to press. The Ridgecrest Pommard and Estate Wadensvil went in at 50% whole cluster; every other lot was destemmed. The wine filled 25 barrels, all neutral but two twice-filled on the Estate Wadensvil and five on the Ridgecrest, so there is no new oak and the soil gets to talk. 618 cases, 13.5% alcohol. Grenadine, dried flowers, crushed stone and taut red berry, then a linear, mineral middle and fine, drying tannin. Anderson's read: 2021's brightness meshes with this wine's inclination to be dark, sullen and structured. The season backs him: a June 26 to 28 heat dome hitting 117 degrees in Salem before veraison, bloom rain that cut yields by about a quarter, 92 days without rain, then a cool September that drew harvest out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe soil cuvees exist because Jim Anderson has enough sites to run the experiment. He and Patty Green founded the winery in 2000 and spent two decades assembling the largest collection of historic Oregon vineyard sites under one roof, bottling since 2012 from the plantings that matter to Oregon Pinot Noir's history. Thirty-six separate Pinot Noirs came out of 2021. Green died in 2017 and Anderson has continued without changing the terms. The vineyards are farmed organically, some still finishing conversion, some heading toward biodynamics. The winery runs on solar, recycles wastewater, ships lighter glass and dropped capsules years ago.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAcid and mineral grip rather than plush fruit means this wants salt and iron. Sear duck breast, render the skin hard, serve it with roasted beets and a splash of sherry vinegar. Grilled king salmon with a fennel and citrus salad works for the reason it always works in Oregon. Braised lentils with bacon and a soft egg give the drying tannin something to hold. Give it thirty minutes in a decanter. At 13.5%, this is the bottle you open on a Wednesday and actually finish.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":51439425290463,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230404.jpg?v=1790224667"},{"product_id":"patricia-green-corrine-vineyard-wadensvil-block-pinot-noir-2021","title":"Patricia Green Corrine Vineyard Wadensvil Block Pinot Noir 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCorrine Vineyard is 25 acres of south-facing hillside just east of Ribbon Ridge in the Chehalem Mountains, and it folds enough that corners of it behave differently. The Wadensvil Block is the part that reads as pure Corrine. Where the Anklebreaker Block nearby is buried under brick-sized rubble from an old basalt landslide, this block sits on the thin marine sedimentary soil the site is known for: Willakenzie series, sandy and talc-like, low in clay, over a sandstone subsoil that drains almost instantly. Paul Hart and Jan Jacobsen, founders of Rex Hill, planted the hillside as Jacob-Hart Vineyard in 1987. The Wadensvil block followed in 1991, planted entirely to that one clone. Nothing here has ever been irrigated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWadensvil is a Pinot Noir clone, not a corner of the vineyard, and this block is 100% of it. David Lett brought it to Oregon in January 1965 from the Swiss research station at Wadenswil, selected there for open clusters and disease resistance. It runs high-toned where Pommard gives weight: spice, florals, bright red fruit, firm acidity. Lett's 1975 South Block Reserve, the wine that first won Oregon Pinot Noir international attention, was all Wadensvil. On thin marine soil, that lift picks up a mineral spine. Rose petal, cranberry, pomegranate and crushed stone, then a taut, red-fruited middle and tannin that grips rather than coats. A heat dome on June 26 to 28 pushed Salem to 117 degrees, but the fruit was pre-veraison, small and green, and came through nearly untouched. Rain at bloom cut the crop to around 75% of normal, a 92-day drought ran through August, and a cool September harvest brought fruit in fully ripe and sharply acidic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe winery still carries Patricia Green's name eight years after her death in 2017, which Jim Anderson frames as what she meant to Oregon wine, not sentiment. The two founded the label in 2000 after leaving a winery they had run since 1993. The farming rule has not moved: no site they work is irrigated, so soil, microclimate and clonal material do the talking. Sites are farmed organically, some still in conversion, some moving toward biodynamics. Cellar habits are just as fixed: sorting, cold soaking and punchdowns every vintage, only the intensity changing. Anderson works alongside Matthew Russell; the two bottled thirty-six individual Pinot Noirs in 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWadensvil's lift and acidity make this the Pinot Noir for food a heavier red would flatten. Grill king salmon over cedar with salt and lemon and the red fruit sits right next to the fat. Roast a chicken with tarragon and butter, serve it with the pan juices, and the acidity keeps cutting. Duck confit with lentils and a sharp mustard vinaigrette meets the florals and the tannic grip at once. Serve it cool, around 58 degrees. This is the bottle for the night you are cooking for four and want the wine in the conversation.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":51439425355999,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230405.jpg?v=1790224667"},{"product_id":"patricia-green-corrine-vineyard-anklebreaker-block-pinot-noir-2021","title":"Patricia Green Corrine Vineyard Anklebreaker Block Pinot Noir 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCorrine Vineyard sits just east of Ribbon Ridge in the Chehalem Mountains, and it is a marine sedimentary site: Willakenzie series soil, thin, sandy, low in clay, over a sandstone subsoil that drains nearly instantly. The Anklebreaker Block breaks that pattern. An ancient basalt landslide dumped brick-sized rocks across one section of the hillside, and walking those rows is hard enough that the block is named for the injury it threatens. It sits at 325 feet, facing south and west, planted to Pommard in 2007 on a 25-acre hillside that Paul Hart and Jan Jacobsen, founders of Rex Hill, put in as Jacob-Hart Vineyard in 1987. Rock, drainage and no irrigation make small berries and hard tannin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll Pommard-clone Pinot Noir, picked September 14. Fruit went into five fermenters, three at 50% whole cluster and two fully destemmed, after a three to four day cold soak, and ferments ran 16 to 17 days worked entirely by pigeage, no pumpovers. The wine filled twelve barrels, three new, nine neutral, on full lees until bottling. The new oak and lees contact build texture without burying the fruit. pH 3.55, TA 5.8. 297 cases. Lavender, wild black raspberry preserve, dried herbs and dry rocky earth, then a dark, savory middle and chewy tannin built like the quarry these vines grow in. A heat dome on June 26 to 28 pushed Salem to 117 degrees, but the berries were still small, hard and green, and damage was minimal. Rain at bloom cut set to roughly 75% of normal, and a 92-day drought broke in early September into a long, cool harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePatty Green and Jim Anderson started Patricia Green Cellars in 2000, leaving a winery they had built since 1993 to buy a 52-acre property in what is now the Ribbon Ridge AVA. The premise: Oregon already had great vineyards and lacked only farming willing to stay out of the way. That became the largest collection of historic Oregon vineyard sites under one roof, and more individual Pinot Noir bottlings than any winery in America: thirty-six in 2021 alone. Green died in 2017, and Anderson has kept the terms intact with Matthew Russell in the cellar. No site is irrigated, the farming is organic, and every employee gets fully paid health care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTannin this gritty wants meat with char on it. Grill a butterflied leg of lamb over hardwood, rubbed with rosemary and black pepper, and let the smoke meet the savory, rocky side of the wine. Duck breast seared skin-side down with a blackberry pan sauce picks up the black raspberry fruit and gives the tannin fat to work against. Mushrooms roasted hard with thyme and garlic over soft polenta lean into the earth. Decant it an hour ahead; it keeps opening. It is the bottle for the night you fire up the grill in October and nobody wants to go back inside.\u003c\/p\u003e","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":51439428174047,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230403.jpg?v=1790224667"},{"product_id":"j-c-somers-joie-de-chien-pinot-noir-2023","title":"J.C. Somers Joie de Chien Pinot Noir 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople call the Dundee Hills a volcanic site, which is true but misleading. No young lava here. The famous red Jory soil is basalt that has been sitting in the rain for roughly 15 million years, weathered down into deep iron-rich clay, and that depth is the point: it holds water through a dry Oregon August without ever waterlogging a vine. Set that against the marine sedimentary soils elsewhere in the Willamette Valley and the difference shows up as red fruit and perfume rather than black fruit and structure. The hills rise out of the valley floor with vineyards planted on the slopes above the frost line and the morning fog. This is the most recognizable terroir in Oregon, recognizable precisely because the soil is so uniform across the hill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJ.C. Somers Joie de Chien Pinot Noir 2023 is Dundee Hills Pinot Noir made with no stems at all. Fruit is fully destemmed, fermented with native yeast, carried through a natural malolactic, then aged 20 months in barriques with 25 percent new oak and bottled with no fining and no filtration. Twenty months is a long elevage at this price, and it shows as resolved tannin rather than extraction. The 2023 season began cool, then a warm May into the upper 80s put the vines back on pace. July and August were stable and dry with little disease pressure, picking started around mid-September, yields ran slightly below average, and the fruit came in riper than 2022. The style is deliberate: red cherry and cranberry, dried rose and forest floor, a savory earthen core, fine acidity and tannin that arrives late.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJay Christopher Somers is a native Oregonian with more than 30 years in the Willamette Valley. He learned under John Paul at Cameron, worked at Adelsheim, and spent time at Dry River in New Zealand before founding J. Christopher with his wife Ronda Newell-Somers in 1996. He has since moved on from that label and makes wine under his own name. His position has not softened: \"We do not make fruit bombs. We want wines that have a fine balance of fruit, acidity and texture.\" He buys from established Dundee Hills sites including La Colina, Abbey Ridge, Bella Vida and the Nicholas family's vineyard, dry-farmed by growers he has known for decades. Joie de Chien, joy of the dog, is the second label, and the dog on the bottle looking at the moon is Aja, whom Somers calls the greatest dog ever.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour this with braised short ribs finished with a splash of red wine vinegar, where the late-arriving tannin handles the fat and the acidity resets between bites. Mushrooms on toast, cooked hard in butter with shallot and thyme, go straight at the forest floor character. Grilled lamb merguez with couscous and mint brings enough spice to meet the savory side without flattening the red fruit. A wedge of Taleggio at the end works on the earthiness. This is a Dundee Hills Pinot Noir priced to drink, which is rarer than it should be.\u003c\/p\u003e","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":51452400566495,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270432.jpg?v=1790548336"},{"product_id":"timothy-malone-willamette-valley-pinot-noir-2024","title":"Timothy Malone Willamette Valley Pinot Noir 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe floor of the Willamette Valley is some of the most fertile farmland in North America, built up from Missoula flood sediment, and almost nobody plants serious Pinot Noir on it. The vines are all up on the hills, generally between 200 and 1,000 feet, above the fog and the frost pocket, where the soil is thin enough to keep a vine from running to leaf. That is the geography of Oregon Pinot Noir in one sentence. A valley-level bottling draws across several of those hill ranges, usually mixing red volcanic Jory soil from the Dundee Hills with the uplifted marine sedimentary soils of the Coast Range foothills. The Coast Range blocks Pacific storms, gaps in it push cool air inland on summer afternoons, and nights fall fast enough to protect acidity through a long ripening season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTimothy Malone Willamette Valley Pinot Noir 2024 is a Pinot Noir built for drinking rather than cellaring, which in Oregon at this price is harder to pull off than it sounds. The 2024 season opened cool and slow, and then rain arrived at exactly the right moment, in the middle of bloom, trimming yield potential without damaging the crop. Heat came in late June and again in a weeklong July heat wave, pushing growing degree days above average and leaving some sunburn later. October saved the vintage: mild to warm, with almost no rain until late in the month, so fruit hung until genuinely ripe. Yields finished average to down, and powdery mildew pressure ran slightly above normal, which rewarded careful farmers. Bright and dark red fruit together, violet, a pinch of baking spice, and a smooth, unforced texture through the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTim Malone trained at Berklee as a bass player before he trained in wine. He landed in the cellar at Cameron in 2007, one of the Willamette Valley's most stubbornly old-world addresses, then joined J. Christopher, worked up to assistant winemaker, and is now the winemaker there. The namesake label is what he does on the side and on his own terms: small lots, a short list, no winery of his own to justify. That list runs to this Willamette Valley Pinot Noir, a Dundee Hills Pinot Noir, a Chardonnay and a Syrah from The Rocks District of Milton-Freewater, a lot of range for one person working in small volume. The musician's instinct shows up in how these wines are put together, which is to say nothing is overplayed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoast a chicken with lemon and a lot of garlic, pull the pan juices over it, and this wine does the rest. Grilled pork chops with a mustard and sage rub meet the baking spice directly. A plate of charcuterie, saucisson sec and a good country pate with cornichons, works on the acidity and the red fruit. For something vegetarian, lentils braised with carrots and bacon-free smoked paprika, finished with a spoonful of creme fraiche. This is the Oregon Pinot Noir you keep four of, so that opening one on a Thursday never feels like a decision.\u003c\/p\u003e","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":51452400599263,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270431.jpg?v=1790548337"},{"product_id":"kelley-fox-willamette-valley-pinot-blanc-2025","title":"Kelley Fox Willamette Valley Pinot Blanc 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOregon's two soil stories, volcanic and marine sedimentary, get treated as rivals. Mount Pisgah has both, stacked. The hill began 65 million years ago as a submarine volcano, was buried under seafloor sediment, then pushed up out of the valley, so its shallow soils are ancient marine material over old volcanic rock. Freedom Hill Vineyard is the flagship site, east-facing at 450 feet in Bellpine soil, farmed by the Dusschee family since the original 1982 planting, with replants from 2000 to 2004. Laurel Mountain to the west throws a rain shadow over it, and Van Duzer wind arrives more gently here than in the Eola-Amity Hills. Mount Pisgah, Polk County became an AVA on June 3, 2022, with 684 planted acres out of 5,530, the Willamette Valley's second smallest appellation and one of its most densely planted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Blanc gets written off in Oregon as a patio white. Not this. Kelley Fox picked Freedom Hill Pinot Blanc on October 1, 2025, whole cluster pressed it the same day, ran primary in stainless, then racked to a single neutral 500-liter Acacia puncheon for elevage and malolactic. Acacia rather than oak is unusual and telling: it adds texture and a faint waxiness without the vanilla and toast of a new barrel. Bottling was April 8, 2026 at 13.0 percent alcohol. The 2025 season ran dry, 19 inches of winter rain against a normal 35 to 40, with normal budbreak, no frost, and a mild summer after one or two early heat spikes. Harvest came very early and fast, with small berries and low cluster weights valley-wide. Pale gold and bright, creamy pear and key lime, white fruit with a trace of vanilla, soft oceanic minerality, weight held in line by acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKelley Fox holds two master's degrees from Oregon State, in biochemistry and biophysics, and has spent none of her career acting like a technician. She has made wine full time since 2000, with stops at Torii Mor, Hamacher and The Eyrie Vineyards, where working under David Lett set the terms she still works by, then ten years at Scott Paul before launching her own label in 2007. Her reputation rests on Maresh Vineyard Pinot Noir from the Dundee Hills. Her stated position is that wines \"reflect the land, the vines, the fruit, the year, and everything else unknown and unseen,\" and are \"not really made at all.\" In practice that means native yeast with no additions or enzymes, and only used French oak since 2012.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart with cracked Dungeness crab, drawn butter and lemon, where the wine's weight stands up to the butter and the acidity cuts it. Roast a halibut fillet with brown butter and hazelnuts, and the Acacia texture lines up with the nuts. Grilled leeks with romesco work on the mineral side. Or a bowl of clams steamed with white wine, garlic and a lot of parsley, bread for the broth. This is a white wine for the nights you cook something good for two people and want the bottle to keep up.\u003c\/p\u003e","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":51452400664799,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270430.jpg?v=1790548337"},{"product_id":"pearce-predhomme-premiere-cuvee-pinot-noir-2023","title":"Pearce Predhomme Première Cuvée Pinot Noir 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe red volcanic Jory soil of the Dundee Hills gets all the attention, but much of the Willamette Valley's vineyard land sits on uplifted marine sedimentary rock, sandstone and mudstone lifted out of an ancient seabed. That matters for a wine labeled at the valley level, since a blend drawn across appellations pulls from both. The Coast Range shelters the valley from Pacific storms, and gaps in that range let cool marine air through in the afternoons, which is why a region at Burgundy's latitude can run long dry summers and still hold acidity in Pinot Noir. Nights drop hard, and harvest races the autumn rain. The Willamette Valley is a cool climate that only looks warm in August, and that tension is the whole appeal of Oregon Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePearce Predhomme Premiere Cuvee Pinot Noir 2023 is a Willamette Valley Pinot Noir made at Northwest Wine Company by Laurent Montalieu. The 2023 season started cool and slow, then a warm May with temperatures into the upper 80s pushed the vines hard and put it back on schedule. July and August stayed stable and dry with very little disease pressure, and picking began around mid-September. Yields came in slightly smaller than average and the fruit ripened further than in 2022. In the glass that reads as ripe cherry, wild raspberry and cranberry, with violet, baking spice, cedar and forest floor behind. Tannins are fine and silky rather than grippy, acidity stays fresh, and a thread of spice and oak carries the finish. This is the kind of Oregon Pinot Noir that justifies its price by tasting like the appellation rather than like a technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis project was conceived in Toronto, not Oregon. Nicholas Pearce is an Ontario importer schooled in the garagiste movement in Bordeaux in the early 2000s, who then built his own wine company. Will Predhomme is a Toronto sommelier. They started making wine together with the 2013 vintage, chasing wines from appellations they loved at a quality-to-price ratio nobody else was offering. Pearce has since had a hand in more than 10 wines across two hemispheres, three countries and five appellations, working with Radford Dale in South Africa and Northwest Wine Company in Oregon. Montalieu spent eight years as partner and winemaker at WillaKenzie Estate before leaving in 2003, launched Solena in Carlton with Danielle Andrus Montalieu in 2002, and in May 2007 added Hyland Vineyard in the McMinnville AVA, planted in 1971.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt this price the wine belongs in rotation, not in the cellar. Roast a pork tenderloin with fennel seed and serve it with apples cooked down in the pan drippings, where the wine's red fruit and spice meet the sweetness. A mushroom and fontina pizza with a lot of thyme leans into the forest floor side. Seared duck breast with a quick cranberry pan sauce is the straightforward move. Or grilled salmon with olive oil and lemon, the acidity handling the fat. Buy it by the case and stop thinking about what to open on a Wednesday.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":67575132094687,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270409.jpg?v=1790548337"},{"product_id":"walter-scott-aligote-x-novo-vineyard-2024","title":"Walter Scott Aligote X Novo Vineyard 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Eola-Amity Hills sit farther south than the Dundee Hills, which should make them warmer. They are not. A breach in the Coast Range called the Van Duzer Corridor funnels cold Pacific air into these hills every afternoon, and nights run roughly 10 degrees cooler than the northern Willamette Valley. X Novo sits in Spring Valley along the Holmes Gap at 525 feet, square in the path of that wind, on extremely rocky Gelderman clay over basalt. Wind thickens skins and slows sugar while acid holds. Rocky clay restricts vigor and drains hard. Craig Williams, long the winemaker at Joseph Phelps, bought this land in 2010 to plant white grapes, and the 3.5-acre core block carries over 15 Pinot Noir and 20 Chardonnay selections. The site is farmed organically.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAligoté from Oregon barely exists. In Burgundy the grape is the understudy, taken seriously in one place, Bouzeron, where it makes a lean, saline white that most of France still mixes into kir. On a cold, windy, rocky site like X Novo it behaves far more like Bouzeron than like anything Chardonnay does here. The 2024 season was hard here: an April frost and a cold snap during flowering cut yields, disease pressure ran high, and ripening came slowly to a later harvest. Ken Pahlow's whites finished the year at pH 3.1 to 3.18, and he bottled early to hold onto freshness. The result is lime and lemon rind, white peach, wildflowers and wet stone, then green pear skin, salty earth, a chalky texture and a round mineral finish rather than a sharp one. This is Willamette Valley white wine with no interest in richness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKen Pahlow and Erica Landon started Walter Scott in 2008 with 20,000 dollars out of their retirement savings. The name honors his grandfather Walter, a Trans World Airlines flight engineer, and his nephew Scott, who died young. Pahlow worked harvests at St. Innocent under Mark Vlossak, then ran Northwest sales for Evening Land, where Dominique Lafon mentored him through 2010 and 2011, and took a 2009 harvest at Patricia Green. Landon was a sommelier running wine programs in Oregon's best restaurants; the two met in 2002 when Ken was selling her wine. They built a winery next to Justice Vineyard for the 2014 harvest. Their Chardonnays ferment with ambient yeast in French oak with minimal batonnage and finish in stainless steel, a program built around tension rather than weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAligoté was built for shellfish. Start with cold oysters and nothing but lemon, where the salinity in the wine meets the salinity in the shell. Pan-fried trout with brown butter and capers is the classic move, acidity cutting the butter clean. Warm gougeres from the oven, or fresh chevre on grilled bread with olive oil and cracked pepper, both work on the chalky texture. For a real meal, chicken paillard pounded thin, grilled fast, finished with lemon and parsley. This is the bottle to open while you are still cooking, and the one that disappears before anyone sits down.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":67801301385439,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA010448.jpg?v=1790911200"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/Aurora-Vineyard-scaled.jpg?v=1602562046","url":"https:\/\/danverwinemerchant.com\/collections\/oregon-and-washington.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}