Erin Nuccio is best known as the winemaker at Evesham-Wood, where he’s been producing ethereal and sought-after Pinot Noir for almost two decades. He began working for Evesham-Wood’s original owners in the early 2000s, and was instrumental in propelling the estate to the forefront of a burgeoning scene in the cooler Eola-Amity Hills subzone. The Haden Fig project originally began as his solo project, the label he’d move onto when he quit his day job at Evesham. But, as it turned out, Erin wound up taking over Evesham-Wood. Now, he keeps Haden Fig going as a more personal and creative outlet, a project where he can explore Pinot’s expression in some of the most remote corners of the Valley. 

Wines don’t get much more personal than Erin’s “Cancilla Vineyard.” Like Erin, Cancilla Vineyard founder Ken Cancilla is a native of Washington, D.C., and the two actually knew each other when Erin worked in wine distribution. When Erin moved out to the Willamette Valley, he assisted Ken with planting some blocks of Pinot Noir. He tried to purchase fruit from Ken as soon as Haden Fig started, but it was always spoken for. After years of hectoring, Ken finally relented, under one condition: Erin could only get Pinot from the block he helped plant. Now, the organically farmed fruit from Cancilla is some of Erin’s most prized, and he produces a measly seven barrels of it each vintage.

Why You’ll Love It

• Cancilla Vineyard is a truly spectacular site. It’s certified organic and surrounded on all sides by forested mountains. Located in the new Tualatin Hills AVA, a subzone in the far northwest corner of the Valley, it sees less rain but stronger diurnal temperature shifts, resulting in full-throated but elegant wines.

• This is sultry, heady Willamette Pinot. Dark fruit like black cherries, blackberries, and purple plums merge with cinnamon and clove spice, black tea, orange peel, and freshly-turned earth notes on the nose.

• On the palate it’s resonant and deep, thrumming with more earthen minerality and purple fruit. Medium-bodied and plush, the tannic structure here is fine-grained and polished, with a wick of acidity coming through in the finish to keep it refreshing.

How To Enjoy It

• Like a lot of 2023 Willamette Pinots, this is expressive and ready to drink right now. But it’ll also continue to improve for at least a decade in your cellar.

• This could use a quick decant, so let it breathe for about 30 minutes before enjoying.

• Then break out the Burgundy bowls, and enjoy around 65 degrees. 

• Serve alongside a classic Pinot pairing like duck confit with lentils and revel in the glory of Erin Nuccio’s creations!