{"title":"Spring 2026","description":"\u003cp\u003eThese wines are expected this spring\u003c\/p\u003e","products":[{"product_id":"championship-bottle-you-me-the-moon-2023","title":"Championship Bottle You + Me + The Moon 2023","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSaul's \u003cspan\u003ehomage to the fresh, electric white wines of Friuli—where blending grapes to combine their individual strengths is a long-standing tradition. T\u003c\/span\u003ehe concept of soil-to-glass winemaking shines through in this delicious wine. The white, stone fruit and floral flavors are beautifully accentuated by the flinty, waxy minerals that make us feel like we've been \"deeply deposited\" in the loess soil. At first, it seems easy to sip but then you realize there's quite a bit of lift, length and depth. Certainly a 10 on the deliciousness scale.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe secondi vintage of this blend of 45% Pinot Gris\/35% Chardonnay\/20% Pinot Blanc. The first two come from ungrafted 37-year-old vines in the Dion Vineyard. This site, in the Laurelwood District AVA, sits on windblown loess soils with deep deposits. The elevation is 400’ and the plot faces southeast. Temperatures are moderate and harvesting occurs a week or two earlier than Eola-Amity sites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Pinot Blanc hails from Twelve Oaks Vineyard in the Chehalem Mountains off Bell Road. It is in a cooler\/later ripening section. Elevation is around 600’ and it faces east\/southeast. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll the grapes were pressed, settled, then fermented with native yeasts in older oak barrels, where the wine rested for about a year on its primary lees before being racked into stainless steel tank and bottled unfined \u0026amp; unfiltered. Production is 140 cases.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the blend\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Gris\u003c\/strong\u003e is uncommon in that its name often differs depending on where it is grown - and it grows in many European countries, as well as in the new world. It mutated from Pinot Noir and developed a pink skin. They grow in small bunches. It's not high in acidity so picking at the best time is critical. Too much Pinot Gris (Pinot Grigio) is used to make innocuous wine but at its best, it can rival any of the great white wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eChardonnay \u003c\/strong\u003eis the most popular wine variety in the US. Winemakers love the green-skinned grape as well because it’s so easy to grow and adaptive to many different production techniques. \u003cstrong\u003ePinot Blanc, \u003c\/strong\u003ealso evolved from Pinot Noir, has similar characteristics to Chardonnay and adds roundness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSaul 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMusic Reference\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA song title by the Indie Pop band, Magnetic Fields from 1995.\u003c\/p\u003e","brand":"Championship Bottle","offers":[{"title":"2023 \/ 750 ML","offer_id":42760532787243,"sku":"22550","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/d965ce2e-6a8d-4625-b2dd-890d1b71ca95.jpg?v=1769014652"},{"product_id":"championship-bottle-intimate-strangers-chardonnay-2023","title":"Championship Bottle Intimate Strangers Chardonnay 2023","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe nose of this Chardonnay is remarkably focused and penetrating. Then, you get a mouthful of light, zippy citrus and saline goodness. Methinks it didn't get the memo that this is intended as an entry-level Chardonnay. Like most of Saul's wines, it way over delivers on its price.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA new offering of 100% Chardonnay \u003cspan\u003efrom two sites, both in the (windy) Eola-Amity Hills AVA. Most of it (85%ish) comes from the promising, young (Clive) Newell Vineyard (this would have been the first or second crop) which is on the same gravel road as the winery. It's at 600'+ and mostly west-facing, with volcanic soils. The rest of it comes from the top-shelf  Royer Vineyard , which sits farther south and was planted in 2016 (solely to white grapes). The rows are in the upper block, which is pushing 700' in elevation, west-facing, and is the coolest part of the vineyard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe elevage, is about 12 months in barrel and then another six months on its lees in stainless steel. 99 cases produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eChardonnay \u003c\/strong\u003eis the most popular wine variety in the US. Winemakers love the green-skinned grape as well because it’s so easy to grow and adaptive to many different production techniques. Grown everywhere, Chardonnay’s greatest expressions are widely believed to come from Burgundy. Indeed, this is believed to be where the grape originated. Chablis, in Northern Burgundy and Champagne also offer superlative examples of Chardonnay.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSaul 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMusic Reference\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe title of a 1984 R\u0026amp;B tune by Champaign.\u003c\/p\u003e","brand":"Championship Bottle","offers":[{"title":"2023 \/ 750 ML","offer_id":42761005596715,"sku":"22551","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/4bb1acac-28be-4fa9-813d-10fb4a046ccd.jpg?v=1769015116"},{"product_id":"championship-bottle-lost-coastlines-pinot-noir-2022","title":"Championship Bottle Lost Coastlines Pinot Noir 2022","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith about an ounce of this in my glass, someone in the next room asked, \"is that your wine I smell?\" That is how powerful the aromatics are on this Pinot that barely pushes above 12% alcohol. The crunchy, red fruit is all about purity and the complex, tart notes from the whole cluster inclusion is incisive. You can enjoy this now for the gorgeous fruit, but it's tight, firmly structured and really intended for further aging.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThese days, most cellar-worthy Pinots carry a hefty admission price. Indeed, a typical high-quality single-vineyard Willamette Pinot is around $75. But Saul doesn't roll that way. You get his brilliant and very serious Lost Coastlines for the cost of a basic Estate Pinot. Revel in our good fortune!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSaul didn't want to make just another Willamette Pinot Noir. In 2021, he gained access to the distinct kind of Pinot he sought. The grapes come from Fir Crest Vineyard—a site he believes to be the most interesting in all of the prestigious Yamhill-Carlton AVA, but whose reputation hadn’t yet caught up to its quality.\u003c\/p\u003e\n\u003cp\u003eRobert Moshier’s vineyard has the marine-sedimentary soils that the appellation is known for, but its proximity to the coast makes it significantly cooler than most of the more famous vineyards nearby. The Wadenswil clone vines were planted more than 25 years ago in Block 8. The elevation is 300’ and the exposition is east\/southeast. This is the lower portion of the vineyard, which abuts a stand of fir trees. The cool air pools here and gets less sun than nearby blocks. The remarkably shallow soil (by Willamette standards) and sparse canopies give this a real European vineyard vibe.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe fermentation is with whole clusters, which seems to best suit Fir Crest fruit. The barriques have been used 4-6 times previously, so there’s just a just a trace of oak and plenty of transparency. 73 cases produced. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Noir\u003c\/strong\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere are Saul's notes: 2022 was an odd year--much of the valley was hit by frost and so the growing season was pushed back, only to be saved by one of the warmest Octobers on record. The grapes seemed to have unusually thick skins, but good acid and brightness. The late-season heat occured when the days were fairly short, so in white wines it presents as a much more \"cool climate\" year, even by Oregon standards. In terms of profile, '22 reminds me a lot of 2019, which was often a bit grumpy and reticent young, but has filled out nicely and now the wines are really nice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusic Reference\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 2008 song title Okkervil River with a duet discussion of how hard it is to keep the band together.\u003c\/p\u003e","brand":"Championship Bottle","offers":[{"title":"2022 \/ 750 ML","offer_id":42761012903979,"sku":"22553","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/6a276e7a-f64d-4719-9b0a-55f4a4347b05.jpg?v=1769015717"},{"product_id":"championship-bottle-history-ablaze-pinot-noir-rosato-2023","title":"Championship Bottle History Ablaze Pinot Noir Rosato 2023","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDe-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. A mere 72 cases produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Noir\u003c\/strong\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSaul 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusic Reference\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lyric from \"Province\" by TV On The Radio. David Bowie provided backup vocals.\u003c\/p\u003e","brand":"Championship Bottle","offers":[{"title":"2023 \/ 750 ML","offer_id":42761013329963,"sku":"22552","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/HG4A7A2KFPYIM2YATWY2S5JM.webp?v=1769015849"},{"product_id":"shadowbuck-pinot-noir-trystans-vineyard-2018","title":"ShadowBuck Pinot Noir Trystan's Vineyard 2018","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTasting this wine for the first time in ShadowBuck cellar, it was the third Pinot Noir that Tom presented. It gobsmacked me! A beautifully deep nose was followed by a bright, medium body and plenty of persisting youthful structure.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSix months later, I was ready to re-taste it away from the magic of the ShadowBuck experience. I was expecting disappointment, particularly alongside some stellar rivals from Burgundy and Willamette. C'mon this Pinot from the dessert. Well, it got me again! There is so much depth and complex character. The flavors are just beginning to mature. Simply a fabulous wine with its own tale to tell of this iconic variety. It's also a screaming value!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e100% Pinot Noir planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil isWalla Walla Silt Loam.\u003c\/p\u003e\n\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Noir\u003c\/strong\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHere are Tom's notes: 2018 was a nearly ideal growing season, with mild spring temperatures optimal for complete fruit set. A very hot summer allowed for intense and quick ripening. Nearing harvest, summer extended much later than usual, resulting in high quality fruit from optimal hang time with great acidity and tannin within the final wines.\u003c\/p\u003e","brand":"ShadowBuck","offers":[{"title":"2018 \/ 750 ML","offer_id":43120473538603,"sku":"22896","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/619fadc97e8abff483d96f16efb4b5ee.png?v=1772552962"},{"product_id":"shadowbuck-syrah-2018","title":"ShadowBuck Syrah 2018","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShadowBuck's 2018 wines from Trystan Vineyard were across the board great - none more so than this monovarietal Syrah. It's silky, peppery and tannic in ways that made me think of Cornas. The alchohol level is high but I dare you to notice it - well, maybe a touch on the finish, but this is still a young wine. I expect it will integrate in time. A gorgeous expression of Syrah and the volcanic Trystan vineyard. The fruit flavors are deep and focused.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e100% Syrah planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil isWalla Walla Silt Loam.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe fruit is picked during early hours of the morning and kept cold until processing, where clusters are hand-sorted, de-stemmed and crushed. Syrah then receives pectolytic enzyme, a small dosage of sulfur, and sacrificial tannin. Then, for initial 48 hours before primary fermentation, Biodiva (\u003c\/span\u003e\u003cspan\u003eTorulaspora delbrueckii), is used to both promote ester production for increased mouthfeel and roundness, and to outcompete any native yeast. Followed by proper primary fermentation \u003c\/span\u003e\u003cspan\u003ebetween 68-82°F with Lalvin BM 4X4 for its high anthocyanin stabilization, dark fruit production and high fermentation kinetics, emphasizing black fruit and earthy varietal characteristics exhibited in Syrah. Fermented to \u003c\/span\u003e\u003cspan\u003ecomplete dryness and pressed in three press fractions and kept for later organoleptic assessment. Aged sur lee for 40 months in 100% neutral oak (Premium Wine Cask). 1,173 bottles produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSyrah\u003c\/strong\u003e is the sixth most planted grape worldwide.  It \u003cspan\u003ethrives on steep slopes because of the dry climate and soil that enable deep root penetration.  The grapes are small, dark-skinned and high in acid and tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Here are Tom's notes: 2018 was \u003cspan\u003ea nearly ideal growing season, with mild spring temperatures optimal for complete fruit set. A very hot summer allowed for intense and quick ripening. Nearing harvest, summer extended much later than usual, resulting in high quality fruit from optimal hang time with great acidity and tannin within the final wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ShadowBuck","offers":[{"title":"2018 \/ 750 ML","offer_id":43120474718251,"sku":"22894","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/9445b1fa78c7ac97d294b07f244fe249.png?v=1772553147"},{"product_id":"shadowbuck-malbec-2018","title":"ShadowBuck Malbec 2018","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are oceans full of Malbec produced that sometimes cloud the impression of this terrific varietal wine. This excellent fruit from a fine vineyard and great vintage, in the hands of a conscientious, caring winemaker is a revelation. I had forgotten that Malbec can be fresh and focused while still having its trademark saturation and tannins. The texture is luxuriously mouth-coating. Sure, it's big, but ShadowBuck has brilliantly tamed the beast - giving us a wine that fits beautifully with hearty, meat-based meals.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Malbec planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil is Walla Walla Silt Loam.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFruit is picked during early hours of the morning and kept cold until processing, where clusters are hand-sorted, de-stemmed and crushed. Malbec then receives pectolytic enzyme, a small dosage of sulfur, and sacrificial tannin. Then, for initial 48 hours before primary fermentation, Biodiva (Torulaspora delbrueckii), is used to both promote ester production for increased mouthfeel and roundness, and to outcompete any native yeast. Followed by proper primary fermentation between 70-85°F with Lalvin BRL97 yeast for its high anthocyanin stabilization, fruit production and moderate fermentation kinetics, emphasizing bright red fruit and spiced varietal characteristics exhibited of Malbec. Fermented to complete dryness and pressed in three press fractions and kept for later organoleptic assessment. Aged sur lee for 40 months in 100% neutral oak (Premium Wine Cask). 640 bottles produced.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003cstrong\u003eMalbec\u003c\/strong\u003e rose to prominence in Cahors in Southern France, where it was often called Côt. These days, it is best known as the preeminent red grape of Argentina. It ripens best in warm climates and typically produces big, very dark, fruity and tannic wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere are Tom's notes: 2018 was \u003cspan\u003ea nearly ideal growing season, with mild spring temperatures optimal for complete fruit set. A very hot summer allowed for intense and quick ripening. Nearing harvest, summer extended much later than usual, resulting in high quality fruit from optimal hang time with great acidity and tannin within the final wines.\u003c\/span\u003e\u003c\/p\u003e","brand":"ShadowBuck","offers":[{"title":"2018 \/ 750 ML","offer_id":43120478158891,"sku":"22893","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/d3b28c26d0935607ef6ea7c2b2d41843.png?v=1772553518"},{"product_id":"shadowbuck-cabernet-sauvignon-malbec-trystans-vineyard-2020","title":"ShadowBuck Cabernet Sauvignon Malbec Trystan's Vineyard 2020","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Cabernet offers elegance, subtlety and refinement. The Malbec chimes in with power and sweet fruit. The whole is far greater than the sum of its parts. This is a lighter, more elegant wine than you would expect. That's not to suggest it doesn't have ample heft. Enjoy it now or give it more time to evolve. A delight from a blend that harkens back to the earliest days of Bordeaux.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eInspired by classic Bordeaux blends, this is equal parts Cabernet Sauvignon and Malbec. Both varieties were planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil is Walla Walla Silt Loam.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGrapes are hand-sorted and de-stemmed prior to crush. Fermentation is with encouraged high temperatures and  punchdowns twice daily. Aged for 29 months in neutral oak with oak supplementation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCabernet Sauvignon \u003c\/strong\u003eis a hearty grape that flowers and ripens late. It is highly adaptive to a wide variety of climates and soils. Its vines are capable of prodigious production, which must be restricted in order to produce the grape's best quality. Among the world's noble red wine grapes, it is the most popular and widely planted.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003cstrong\u003eMalbec\u003c\/strong\u003e rose to prominence in Cahors in Southern France, where it was often called Côt. These days, it is best known as the preeminent red grape of Argentina. It ripens best in warm climates and typically produces big, very dark, fruity and tannic wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere are Tom's notes: The 2020 growing season in The Dalles was defined by early variability and late-season disruption. Spring conditions led to uneven fruit set and reduced yields, while summer progressed with generally moderate heat and steady ripening. Near harvest, widespread wildfire smoke forced rapid picking decisions and limited overall production. Where fruit was harvested prior to heavy smoke exposure, wines show focused ripeness, preserved acidity, and restrained tannin, reflecting both the challenges and select successes of the vintage.\u003c\/p\u003e","brand":"ShadowBuck","offers":[{"title":"2020 \/ 750 ML","offer_id":43120514564139,"sku":"22891","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/69edabcdb60bb0a97eae32822755c4a8.png?v=1772555492"},{"product_id":"shadowbuck-syrah-viognier-2020","title":"ShadowBuck Syrah Viognier 2020","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShadowBuck does Côte Rôtie and no apologies necessary. The nose is all you would expect from that classic Rhône superstar - bacon fat, pepper and olives. But the volcanic soil's impact is also evident in its racy vitality.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis young wine is fleshy and vivacious. The pure, dark fruit is not very tannic but it is structured. So, aging will benefit it. There also is a smoky, chocolaty note (likely a result of the wildfires) that is by no means intrusive but provides an interesting underscore.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOverall, this an impressive and regal wine that offers a fascinating counterpoint to its Rhône muse.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSyrah (93%) and Viognier (7%) is the classic formula for Côte Rôtie in France's Northern Rhône Valley, so Tom was happy to apply it given the similar climate in Dufur Valley. Both varieties were planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil is Walla Walla Silt Loam.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFruit is picked during early hours of the morning and kept cold until processing, where clusters are hand-sorted, de-stemmed and crushed. Syrah then receives pectolytic enzyme, a small dosage of sulfur, and sacrificial tannin. Then, for initial 48 hours before primary fermentation, Biodiva (\u003c\/span\u003e\u003cspan\u003eTorulaspora delbrueckii), is used to both promote ester production for increased mouthfeel and roundness, and to \u003c\/span\u003e\u003cspan\u003eoutcompete any native yeast in Syrah. Followed by proper primary fermentation \u003c\/span\u003e\u003cspan\u003ebetween 75- 85°F with Lalvin BM 4x4 yeast for its high anthocyanin stabilization, fruit production and high fermentation kinetics, emphasizing dark black fruit and spiced varietal characteristics exhibited of Syrah. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Viognier is fermented separately between 65-75°F with Zymaflore X16 yeast for its linear and quick fermentation kinetics, and high production of volatile esters. Both varieties are fermented to complete dryness and pressed in two press fractions and kept for later organoleptic assessment. Aged separately sur lee for 38 months in 100% neutral oak (Premium Wine Cask). 1,137 bottles produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSyrah\u003c\/strong\u003e is the sixth most planted grape worldwide.  It \u003cspan\u003ethrives in a dry climate and soil that enable deep root penetration.  The grapes, small and dark-skinned, are high in acid and tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eViognier\u003c\/strong\u003e is a relatively low acid, higher alcohol grape that can provide a full wine with delicate flavors. Usually very floral and often displays tropical fruit flavors.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere are Tom's notes: The 2020 growing season in The Dalles was defined by early variability and late-season disruption. Spring conditions led to uneven fruit set and reduced yields, while summer progressed with generally moderate heat and steady ripening. Near harvest, widespread wildfire smoke forced rapid picking decisions and limited overall production. Where fruit was harvested prior to heavy smoke exposure, wines show focused ripeness, preserved acidity, and restrained tannin, reflecting both the challenges and select successes of the vintage.\u003c\/p\u003e","brand":"ShadowBuck","offers":[{"title":"2020 \/ 750 ML","offer_id":43120518823979,"sku":"22890","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/92146b617920749a510c15eb78e76676.png?v=1772555607"},{"product_id":"vincent-pinot-gris-tardive-2023","title":"Vincent Pinot Gris Tardive 2023","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKudos to Vincent for creating a late-bottled rendition of this over-exposed variety that is capable of greatness when not subject to mass over-production. This wine is a textural revelation! It manages to simultaneously give an impression of both crunchiness (thanks to extended lees time) and creaminess (malolactic fermentation). I won’t even try to describe the flavors. Let’s just say it’s a cornucopia and with maximal deliciosity. This wine (and the light red version he makes) are a strong indicator of Vincent’s winemaking independent spirit.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent's first vintage of white Pinot Gris (he produces a light red from this grape). He ferments it like a white wine - in barrel, aged on lees and allowing malolactic fermentation to occur. The result is a dry, textural but still fresh and focused Pinot Gris in the style of Pinot Beurot, the Burgundian name for the grape. The “Tardive” designation refers to longer lees aging before bottling “late” compared to the earlier bottled red Gris. It is essentially a reserve wine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe grapes are from vines planted in silty loess soil at Dion Vineyard in the Laurelwood District AVA of the \u003cspan\u003eChehalem Mountains\u003c\/span\u003e. It’s owned by Kevin Johnson and Beth Klingner. Vincent works with own-rooted vines planted around 1988.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhole clusters are pressed and settled for two days, then racked into older French oak barrels. Native yeast is introduced and malolactic fermentations occur. He does no racking or stirring during elevage. The wine ages 18 months before bottling without fining or filtration. Only minimum effective SO2 used. A mere 75 cases were made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Gris\u003c\/strong\u003e is uncommon in that its name often differs depending on where it is grown - and it grows in many European countries, as well as in the new world. It mutated from Pinot Noir and developed a pink skin. They grow in small bunches. It's not high in acidity so picking at the best time is critical. So much Pinot Gris (Pinot Grigio) is used to make innocuous wine but at its best, it can rival any of the great white wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent's Vintage Report\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn short - a special year that gave concentrated, age worthy wines across the board. Spring came in very slowly with late snows in the Willamette Valley and then spring rains that kept the vines from budding until later April, a week or two later than usual. Then in May, we had weather more like July, and by early June the vines had more than caught up and were ready to flower, a week or two EARLIER than usual. It was the shortest time from bud break to flowering that I've seen. Weather was favorable in early June at flowering, which is when the fruit sets and begins to grow. Dry, still weather gave us a nice healthy crop. Summer weather was warmer than usual but not blistering, just nice, consistent conditions that made for low disease pressure. After August, weather remained warm.  Conditions were glorious and fermentations smelled incredible across the board. I wish all harvests could be as textbook as 2023 was. Stylistically, the wines remind me a bit of 2018, ripe but well structured and cohesive.\u003c\/p\u003e","brand":"Vincent","offers":[{"title":"2023 \/ 750 ML","offer_id":43842822340651,"sku":"23171","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/Vincent-WV-Pinot-Gris-Tardive_2023_Front_4.28-x-2.42-in.jpg?v=1774912936"},{"product_id":"vincent-chardonnay-royer-2022","title":"Vincent Chardonnay Royer 2022","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent's Royer Chardonnay is bursting with energy and the dynamic flavors that only volcanic soil can produce. The wine is uber fresh and wonderfully crisp. The fruity, floral and mineral notes merge effortlessly, and I adore the complex, salty, umami finish. Vincent suggests enjoying it now but also holding some to experience it with added dimension. While this lovely and delicious Chardonnay is distinctly Willamette, it somehow makes me think of a really fine Saint Aubin from Burgundy.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRoyer Vineyard Chardonnay is from rocky, red volcanic soils high on the windy west side of the Eola-Amity Hills AVA in the Willamette Valley. O\u003cspan\u003ewned by Mark Royer, who planted Chardonnay from a mix of Dijon clones, starting in vintage 2019.\u003c\/span\u003e C\u003cspan\u003eold winds from the Van Duzer Corridor across the valley are another defining element of the terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDry farmed grapes are picked on the earlier side of ripeness. Whole clusters are pressed and fermented naturally in French oak barrels, of which 20% are new. The wine is on the lees for 18 months and unfiltered before producing 125 cases. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eChardonnay \u003c\/strong\u003eis the most popular wine variety in the US. Winemakers love the green-skinned grape as well because it’s so easy to grow and adaptive to many different production techniques. Grown everywhere, Chardonnay’s greatest expressions are widely believed to come from Burgundy. Indeed, this is believed to be where the grape originated. Chablis, in Northern Burgundy and Champagne also offer superlative examples of Chardonnay.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent's Vintage Report\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2022 started with great alarm. Bud break started in mid-April as usual. But then we had a bad, freak April snow and then a hard frost, which affected some early growing vineyards and varieties significantly.  We ended up with a decent sized crop, even larger than normal in later growing sites that escaped most frost damage. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe growing season timeline extended significantly. Flowering was in late June and for the first time in several years, we didn't begin the grape harvest until early October. That's old school Willamette Valley stuff, but we had incredibly warm and dry weather for the first half of the month, which isn't normal. Would the grapes over-ripen? Happily no! The later start to the growing season, a good sized crop on the vines, and the fact that even warm October days are way-y shorter than warm summer days all meant that the late warmth pushed us to ripeness. We finished harvesting around October 18 in mild sunny weather and the next day rain set in and the warmth never came back. What luck! All told, 2022 is a fantastic year with great freshness in the wines and just the right ripeness.\u003c\/p\u003e","brand":"Vincent","offers":[{"title":"2022 \/ 750 ML","offer_id":43842828959787,"sku":"23170","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/Royer2021ChardonnayFront.jpg?v=1774811254"},{"product_id":"vincent-pinot-noir-zenith-2022","title":"Vincent Pinot Noir Zenith 2022","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2022 Zenith offers ebullient red fruit on the nose. Even more so on the palate and it's accentuated by bright energy that makes the fruit seem crunchy. The freshness belies its four years in the bottle. This is a serious Pinot Noir with real depth. There are tannins, but they are backstage. So, this is a delight to drink now, even if there are potentially more interesting notes to come.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pinot Noir Zenith Vineyard comes from this windswept Eola-Amity Hills site on Zena Road. Originally named O’Connor for the family who first planted it more than 40 years ago. Vincent leases a 1.4 acre parcel of Pommard clone Pinot Noir from the current owners, \u003cspan\u003eTim \u0026amp; Kari Ramey. \u003c\/span\u003eIt's marine soils, in a band above the rich valley floor and red volcanic clay further up the hill. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA mix of whole cluster (less than 1\/3) and de-stemmed fruit goes into 1.5 ton fermenters. Native yeast is introduced and malolactic fermentation occurs \u003c\/span\u003eduring the 19 day maceration. Only a few punchdowns and pump overs during the three week fermentation. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine ages for 18 months in French oak (20% new) in order to finish natural malolactic fermentation, bottled without fining or filtration, only minimum effective SO2 used. 125 cases produced.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Noir\u003c\/strong\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent's Vintage Report\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2022 started with great alarm. Bud break started in mid-April as usual. But then we had a bad, freak April snow and then a hard frost, which affected some early growing vineyards and varieties significantly.  We ended up with a decent sized crop, even larger than normal in later growing sites that escaped most frost damage. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe growing season timeline extended significantly. Flowering was in late June and for the first time in several years, we didn't begin the grape harvest until early October. That's old school Willamette Valley stuff, but we had incredibly warm and dry weather for the first half of the month, which isn't normal. Would the grapes overripen? Happily no! The later start to the growing season, a good sized crop on the vines, and the fact that even warm October days are way-y shorter than warm summer days all meant that the late warmth pushed us to ripeness. We finished harvesting around October 18 in mild sunny weather and the next day rain set in and the warmth never came back. What luck! All told, 2022 is a fantastic year with great freshness in the wines and just the right ripeness.\u003c\/p\u003e","brand":"Vincent","offers":[{"title":"2022 \/ 750 ML","offer_id":43842873032747,"sku":"23172","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/Vincent_Zenith-Pinot_2022_Front_4.28-x-2.42-in.jpg?v=1774811950"},{"product_id":"vincent-pinot-noir-armstrong-2023","title":"Vincent Pinot Noir Armstrong 2023","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCompared to the 2022 Zenith, the nose here seems fuller, richer and more dark-fruited. The added ripeness of '23 also is apparent in its vibrancy and potency.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRibbon Ridge typically produces Willamette's biggest and most structured Pinots. Vincent's Armstrong is no exception. He calls this one for the cellar. Problem is, it's so damn tasty, how does one wait? Sure the tannins are pronounced and a bit hairy now. But this wine is mesmerizing. It's the Full Monty. My initial tasting note last June was one word: \u003cmeta charset=\"utf-8\"\u003eCOMPLETE! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Pinot Noir was planted in 2007 in the \u003cmeta charset=\"utf-8\"\u003eArmstrong vineyard on Lewis Rogers Lane in the Ribbon Ridge AVA of the Willamette Valley. It is owned by Doug and Michele Ackerman. Vincent works with four parts of the vineyard, each planted to Pinot Noir 114, 115, 667 and Pommard clones. The soils in Ribbon Ridge are marine sediment, old seafloor that’s sandy and drains exceptionally well, giving generally a lovely chalky, even worsted wool texture to the red wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA mix of whole cluster (less than 1\/3) and de-stemmed fruit goes into 1.5 ton fermenters. Native yeast is introduced and malolactic fermentation occurs., Only a few punchdowns and pump overs during the three week maceration. \u003c\/span\u003e\u003cspan\u003eThe wine ages 18 months in French oak barrels - one new -  in order to finish natural malolactics.  Bottled without fining or filtration \u0026amp; only minimum effective SO2. Only 100 cases produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePinot Noir\u003c\/strong\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent's Vintage Report\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn short - a special year that gave concentrated, age worthy wines across the board. Spring came in very slowly with late snows in the Willamette Valley and then spring rains that kept the vines from budding until later April, a week or two later than usual. Then in May, we had weather more like July, and by early June the vines had more than caught up and were ready to flower, a week or two EARLIER than usual. It was the shortest time from bud break to flowering that I've seen. Weather was favorable in early June at flowering, which is when the fruit sets and begins to grow. Dry, still weather gave us a nice healthy crop. Summer weather was warmer than usual but not blistering, just nice, consistent conditions that made for low disease pressure. After August, weather remained warm and we began picking Pinot Noir at Ribbon Ridge on September 12, a bit earlier than normal. Conditions were glorious and fermentations smelled incredible across the board. I wish all harvests could be as textbook as 2023 was. Stylistically, the wines remind me a bit of 2018, ripe but well structured and cohesive.\u003c\/p\u003e","brand":"Vincent","offers":[{"title":"2023 \/ 750 ML","offer_id":43842878537771,"sku":"23173","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/Vincent_Armstrong-Pinot_2023_Vincent_Armstrong-Pinot_2023_Front_4.28-x-2.42-in.jpg?v=1774812031"},{"product_id":"fritzsche-cabernet-sauvignon-bengier-2022","title":"Fritzsche Cabernet Sauvignon Bengier 2022","description":"\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMany have heard me proclaim that I can't appreciate and enjoy Napa Valley Cabernet unless it is at least 30 years from the vintage. Typically how long it takes for the tannins, fruit and oak to become less dominant in the expression of the wine.  Go back even further and Napa wines were a very different style...more subtle fruit, less alcohol and new oak. Well, the Fritzsche Cabernet Bengier is a glorious throwback to those good old days.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe alcohol hovers around a mere 13%. I cannot remember liking and being this impressed by a young Cabernet. In fact, one could argue that it is more reminiscent of a fine Pauillac from Bordeaux than most Napa Cabs. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe aromatics are so amazing, I almost forgot to taste the wine. The palate doesn't disappoint, despite its youthful structure,  Freshness and juiciness are the dominant characteristics. The gorgeous dark fruit flavors are complemented by some floral and herbal notes. The real corker is the distinct earthiness from the gravel soil that further adds to old-world impression. Everything is in perfect balance.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eVincent sold lots of this wine while it was still in tanks. Visitors were so enchanted by the fermentation aromas that they placed orders before it was even wine!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHe suggests this classic Napa Cabernet will drink well for 10 years. The silky, well-mannered tannins, combined with the pure fruit, make it delightful for current consumption. It's hard to comprehend how Vincent nailed this wine on his first vintage.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is a sensational, world-class wine that is simultaneously light and powerful. It offers considerably more quality and pleasure than its price. Yes, expensive wines can be great values. Don't miss this!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe inaugural vintage of this Cabernet Sauvignon from select rows in Napa Valley's esteemed Bengier Vineyard. This vineyard in the Oak Knoll District AVA is farmed by the acclaimed team at \u003c\/span\u003eMatthiasson.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vines were planted on gravelly soils off Dry Creek Road, at the base of Mt. Veeder in the 1990s by the late George Vare, who founded Luna Vineyards. The vineyard is mostly Cabernet Sauvignon, but also has a few acres of the first US planting of the Ribolla Gialla grape. The vineyard was purchased by Gary Bengier and family about 10 years ago and renamed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe harvest began September 27th.  Sugar levels were 22-22.5 brix, a testament to our viticulture partner's focus on farming for ripeness at modest potential alcohols, even in this challenging, seesaw of a growing season. Vincent personally trucked the grapes to his facility in Oregon for processing, sorting, de-stemming and filling fermenters. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFermentation lasted four weeks at moderate temperatures. He did a few pump-overs early and then at least one punch down per day. Vatting (keeping the juice in contact with the skins, etc.) lasted 4 days. Vincent’s goal is to help soften the formidable Cabernet tannins. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe wine aged 18 months in barrel (one new, the rest used), from Francois Frères and two neutral Taransaud barrels. Approximately 720 bottles were produced.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCabernet Sauvignon \u003c\/strong\u003eis a hearty grape that flowers and ripens late. It is highly adaptive to a wide variety of climates and soils. Its vines are capable of prodigious production, which must be restricted in order to produce the grape's best quality. Among the world's noble red wine grapes, it is the most popular and widely planted.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent's Vintage Report\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2022 growing season in Napa Valley started very dry, with lots of concern about ongoing drought after another dry winter. Then the next week, unexpected rains and cool weather set in for about 10 days, a welcome relief for the vines. Flowering ended up happening in a normal range of later May, setting up expectation of a mid-September harvest.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Napa climate is fascinating. Yes, it gets hot, but that's missing one critical aspect of why this valley remains a top growing region in the world. Proximity to the San Francisco Bay means nights cool down quickly.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe summer progressed fairly normally for Napa, with warm ups for a few days, followed by several more mild days, then another spell of heat. Then major heat around Labor Day brought serious concern about the condition of the vines and fruit. Luckily, our vines were fine. In mid-September, we saw an early and decent rain in Napa Valley that pushed off picking plans for several more days until the vines had really dried out.  \u003c\/p\u003e","brand":"Vincent","offers":[{"title":"2022 \/ 750 ML","offer_id":43842880864299,"sku":"23174","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/files\/FritzscheBengierCabernet2022Front.jpg?v=1774812183"}],"url":"https:\/\/vdltwine.com\/collections\/spring-2026.oembed","provider":"VDLT","version":"1.0","type":"link"}