This is a pre-arrival offering that is expected in spring of 2026
Our tasting impressions
Yes, technically this is a Rosé and the label says Rosato. But, I gotta tell you, this wine defies categorization and is aptly named. Saul's aim was to pay tribute to serious rosés, a la Emidio Pepe, Valentini and Chateau Simone, etc.. The intense and beguiling texture suggests an orange wine. There's terrific depth from the single vineyard Pinot Noir. It's one of those wines that reveals the inadequacies of the usual wine vernacular to describe. The intensity, zestiness, and complexity make this more like a lighter, first-rate Pinot Noir than a rosé. It's a WOW wine! Saul recommends drinking it over 5 years. We think it still has places to go and wonder if it could have a longer timeline.
About this wine
The Pinot Noir, exclusively from La Cantera vineyard, farmed by Mike Lundeen, was planted around 25 years old. Saul and Mike agreed that this block would be best given the hot vintage and the style of the wine. The site has Laurelwood soils of wind-blown loess. It’s near the top at 675'+ on a fairly exposed hillside that's taller than the neighboring hills and with a S/SW exposition, so it gets a good whack of wind.
De-stemmed grapes spend 2 days on the skins prior to pressing. Then there is about 18 months élevage (6 more than most rosé) in older barrels, which adds a layer of savoriness and complexity to balance the cherry-red and strawberry fruit of the wine. 72 cases produced.
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. Intense popularity resulted in plantings all over the world. It's typically light in color and body but can develop significant tannin.
About the vintage
Saul reports: 2023 was an easy vintage (relative to 2022) that was warm basically from start to finish. After the frosts in '22, vines seemed to have plenty of energy in reserve. I don't remember seeing canopies that healthy and lush. In general, I think the key was making sure you didn't wait too long to pick--it's one of the shorter bloom-to-picking timeframes I've dealt with here, but at the same time the flavors were fully developed and the acids were mature even though we picked at moderate brix. In general, fermentations were easy and clean, and the wines are really exciting to me: There's fruit, but still good vibrancy and plenty of acidity. I think the '23s are one of the most immediately rewarding set of wines we've made, but also should age really nicely.
Music Reference
A lyric from "Province" by TV On The Radio. David Bowie provided backup vocals.
In a VDLT portfolio of small producers, Championship Bottle is the micro-est. Owner/winemaker Saul Mutchnick crafts about 600 cases of wine from grapes he acquires from some of the top vineyards in Willamette Valley. He seeks out some of the Valley’s finest growers, who already farm in concert with his priorities. He visits the plots regularly, insists on 100% control over the date to hand pick and participates in the harvest.
Based in Portland, Saul and his wife Sonya rent space at a winery in Amity. The winery name is based on Championship Vinyl from the film "High Fidelity." Saul is a huge music fan and most of his wine names have a music connection.
His wine influence is definitively the Italian region Friuli, which he considers to have much in common with the Willamette Valley - all the vineyards are dry farmed and sustainably farmed. They also share many grape varieties in common (he will not work with varieties that are not grown in Friuli).
Saul worked in wine shops early in his career. That combined with his love of the complex but transparent white wines of Friuli, inspired him to make his own wine. He is quick to point out that his goal is to make Oregon wines that reflect Friuli - not the other way around.
The first evidence that he is up to something uncommon: most of his wines clock in below 13% alcohol. Plus, try to find a new oak barrel in his arsenal. His focus is on clarity, purity, terroir and food-frienliness. He likes native yeast fermentation for its complexity, and long elevage to promote age-worthiness.
Championship Bottle is truly a labor of love and artisanship. They produce beautiful wines that have so much to say about the vineyards and the winemaker.
