Evesham Wood is one of Oregon’s quiet benchmarks, a winery that has consistently prioritized restraint, site transparency, and sustainability long before those became buzzwords. Founded in 1986, the estate entered its modern golden era when Erin Nuccio took full control in 2010. Since then, Nuccio has earned a reputation as one of the Willamette Valley’s most precise and thoughtful Pinot Noir craftsmen—someone whose wines consistently deliver clarity, tension, and soul rather than excess. His approach is resolutely hands-on: native yeast fermentations, manual punch-downs, long élevage, and minimal intervention, always with an eye toward letting vineyard character lead.

The Mahonia Vineyard is one of the Willamette Valley’s original sustainably farmed sites, planted in 1985 and located in the cooling influence of the Van Duzer Corridor. Its red Jory volcanic soils and steady Pacific airflow create Pinot Noir with natural balance—ripe fruit paired with vibrant acidity and mineral tension. Farming is sustainable and low-yielding, with just about two tons per acre harvested by hand. In the cellar, the 2023 Mahonia Vineyard Pinot Noir was fermented with native yeasts, gently extracted, and aged roughly 18 months in mostly neutral French oak, allowing the vineyard’s aromatic precision and stony energy to remain front and center. Only 61 cases were produced.

Why You’ll Love It

• True small-production Pinot Noir: Just 61 cases made, from one of Oregon’s most respected winemakers

• Classic Willamette balance: Aromatic lift, fine tannins, vibrant acidity, and mineral drive—nothing forced

• Extraordinary value: Burgundian finesse and structure at a fraction of Grand Cru pricing

How to Serve It

• Temperature: Slightly cool, around 58–60°F, to highlight freshness and perfume

• Glassware: Burgundy bowls to let the aromatics fully unfurl

• Pairings: Roast chicken, duck breast, mushroom risotto, pork loin, or simply on its own with good company