Evesham Wood harvests their entry-level Pinot Noir from several vineyards in Northern Willamette Valley. With a focus on quality viticulture, these vineyards are all dry-farmed and cultivated sustainably. Grapes are harvested and sorted by hand, fermented in small lots, and aged in French oak (10% new) for 10 months before bottling. This adds up to an excellent value for deftly handmade and terroir-driven Pinot Noir. The winery describes the profile as "Bright and crunchy with cranberry, red cherry and cinnamon with a bit of firmness on finish."
Although the Willamette Valley bottling is our least expensive and largest production bottling we put just as much of ourselves into it as our top cuvées. Vineyards such as Eola Springs, Illahe and Mahonia who Evesham Wood has been working with for decades make up the bulk of the blend and those grapes are fermented in small lots and punched down twice a day. Very forward with plum, dark cherry, red cherry with a slightly sweet smokiness reminiscent of a toasted marshmallow. It will be fun to watch this wine evolve over the next five years.