{"title":"Eola–Amity Hills AVA","description":"\u003cp data-start=\"47\" data-end=\"294\"\u003eEola–Amity Hills AVA in Oregon’s Willamette Valley is a cool-climate region shaped by strong marine winds from the Van Duzer Corridor. These conditions slow ripening, preserve acidity, and create wines with tension, structure, and aging potential.\u003c\/p\u003e\n\u003cp data-start=\"296\" data-end=\"485\"\u003eIts volcanic and marine soils produce low yields and concentrated fruit. Pinot Noir leads with dark fruit, spice, and firm tannins, while Chardonnay shows citrus precision and mineral edge. Overall, the region is known for structured, age-worthy wines with more grip and intensity than neighboring AVAs like Dundee Hills.\u003c\/p\u003e","products":[{"product_id":"somm2403-eveland22sevspr-750","title":"2022 Evening Land, Chardonnay Eola-Amity Hills \"Seven Springs\"","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo some Oregon wine observers, Evening Land and its “Seven Springs Vineyard” might seem like relatively new kids on the block. Yes, there have been some high-profile personnel shifts over the years, but the heart and soul of the operation—Seven Springs—has been a fixture in the Eola-Amity Hills for more than 35 years. In addition to being the “home” vineyard of Evening Land, its Chardonnay and Pinot Noir grapes are coveted by a host of other top producers, including Adelsheim, Domaine Drouhin, Cristom, Evesham Wood, and Penner-Ash. As Willamette Valley vineyards go, Seven Springs is now a bona fide “Grand Cru,” and its stewards at Evening Land—led by the dynamic duo of Rajat Parr and Sashi Moorman—are bottling wines that stand toe-to-toe with the best of Burgundy. It doesn’t hurt that one of the world’s great masters of Chardonnay—Burgundy vintner Dominique Lafon—lends his expertise to Evening Land as a consultant, but ultimately, it starts with that pristine Seven Springs raw material. It’s tempting to label this well-priced ’22 as a “game-changer,” but really, it’s merely the latest in a long line of impeccable wines. This, unequivocally, is a new standard-bearer for American Chardonnay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt this point, it’s almost impossible to count the sommelier-turned-winemaker Rajat Parr’s various wine projects. Ditto for his longtime collaborator, Santa Barbara winemaker Sashi Moorman, who serves as the managing partner of Evening Land Vineyards as well as Domaine de la Côte and Sandhi in California. These guys are incredibly busy, and extremely well-traveled, and they employ many of the farming and winemaking techniques that have become popular in Burgundy. They have led the charge toward organic farming (with some biodynamic practices) in Seven Springs, and their choices around when to harvest and what kind of cooperage to use are all geared toward (a) preserving vital acidity and energy and (b) fostering a sense of balance and terroir-transparency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs we have learned over the years, the Willamette Valley has numerous sub-appellations with distinctive terroirs, like the iron-rich, volcanic Jory soils of Eola-Amity Hills. Within this sub-AVA, you’ll find the sun-soaked, east-facing vineyard of Seven Springs, which has been farmed biodynamically for the past decade (it is certified by LIVE, an organization that oversees environmental and responsible winegrowing). Moreover, Seven Springs has been “dry-farmed”—i.e. not irrigated—since the beginning, which is always a roll of the dice. The water stress the vines experience helps limit vigor and infuse a smaller crop of grapes with greater concentration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Eola-Amity Hills also sit in the Van Duzer Corridor, a natural break in Oregon’s Pacific Range which shuttles a constant stream of cool air like a bullet train throughout the summer. This lengthens the growing season and helps preserve the all-important acidity that distinguishes great, age-worthy Chardonnay. Fruit for today’s 2022 was sourced from an especially cool, high-elevation block within Seven Springs. Grapes were whole-cluster-pressed to a combination of used French oak \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ebarriques\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e and larger Austrian puncheons (from the fashionable cooper Stockinger) for fermentation, after which the finished wine was aged roughly six months in barrel—and one more in tank—before bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn the glass, the ’22 Seven Springs is a pale straw-gold with green highlights at the rim. The aromatics are a fresh, perfumed mix of yellow and green apple, green pear, lime blossom, wildflower honey, and crushed chalk. The palate is medium-bodied and tightly coiled, promising many years of graceful aging ahead. One’s first reference point upon putting my nose in the glass is Puligny-Montrachet—the energy and minerality are there, with an extra layer of ripe, textured fruit that lands you in Oregon. Much in the same way that Oregon Pinots capture the “savory” side of that grape, this Chardonnay delivers a level of minerality you don’t always find in the New World. If you’re enjoying a bottle now, decant it about 30 minutes before serving in large Burgundy stems. This wine still has a lot more to say, so be sure to grab a healthy supply for your cellar, so you can revisit it five or 10 years down the line. Cheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41975783030838,"sku":"SOMM2403-EVELAND22SEVSPR-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022EveningLand_ChardonnayEola-AmityHillsSevenSprings_MainImage-1800x1800.jpg?v=1707843912"},{"product_id":"somm2405-evshm22eahcuv-750","title":"2022 Evesham Wood, Willamette Valley Pinot Noir \"Eola-Amity Hills Cuvée\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile we’ve never compiled an official list of SommSelect’s most featured wineries, if we did, Evesham Wood would most certainly be near the top. Few other producers in the Willamette Valley (or anywhere else, for that matter) have so enthralled us year after year with their precision, complexity, and sheer beauty. A wine like today’s “Eola-Amity Hills Cuvée” is truly Oregon Pinot crafted in the Burgundian mold, with oodles of floral lift and sapid depth, its drink-me-now charm belying a seriously ageworthy core. We’d happily pour it alongside the most elite Pinot bottlings in the country. Yet, as seems to always be the case with Evesham Wood, the price remains blissfully low. If we had to offer one bottle to back up our conviction that the Willamette Valley remains the best region in the world for Pinot value, Evesham Wood’s “Eola-Amity Hills Cuvée” would almost certainly be it. The winery is a shoo-in for the SommSelect hall of fame, and this cuvée is a shoo-in for the “buy by the case” category!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eErin Nuccio’s story will be familiar to many here, but to catch the soon-to-be Evesham Wood devotees up: Nuccio worked in wine retail in D.C. for years before realizing, along with his wife Jordan, that they wanted to get some dirt under their nails. They first moved out to California, where Erin attended viticulture and enology school, and worked in vineyards there for years. But they wanted a cooler climate, somewhere Erin could craft domestic wines with Old World soul. So they packed up and moved to the Willamette. Erin met with Evesham’s founder Russ Rainey, and Russ offered Erin an apprenticeship. Russ also leant a guiding hand to Erin as Erin launched his own label, Haden Fig (another SommSelect favorite). That was 2007, and over the next few years, the two grew closer, until it became clear to Russ that Erin was an obvious choice as successor. Erin and Jordan took over Evesham Wood in 2010 and have continued the Raineys’ dedication to sustainable viticulture and precise winemaking.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eErin and Jordan took over one of the great Willamette legacies in Evesham Wood. It was founded in 1986 by Russ and his wife Mary. From the get-go, Russ employed techniques common in Burgundy, but then relatively rare in Oregon. He insisted on dry-farming, eschewing any irrigation . He bottled his red wines unfined and unfiltered. And he farmed organically from the jump, achieving certification in 2000. Russ was one of the pioneers of the Willamette, a figure instrumental in establishing the region’s reputation as one still run by small-scale farmers, not just big corporations. Sadly, he passed away in 2022, but Erin and Jordan continue his legacy today, crafting wines from the estate’s signature “Le Puits Sec” vineyard as well as purchased fruit from like-minded growers. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvesham Wood’s “Eola-Amity Hill Cuvée” is essentially their de facto village level “reserve” bottling. It’s a step up from their general Willamette Valley cuvée, sourced from their favorite neighbors in their home region–local legends like Koosah, Prophet, and Soujeau. It’s fermented in small open-top fermenters and punched down twice a day, then aged in mostly used French oak for 10 months. It’s a fantastically vivacious, nervy wine, with loads of Evesham’s signature mineral cut and finesse. The nose opens with just-ripe strawberry, sour cherry, pomegranate, and crushed cranberries underlain with struck flint, loamy earth, and sandalwood. There’s a patina of herbaceousness that feels distinctly Pacific Northwest, almost a rosemary or pine note. On the palate it’s juicy, boisterous red fruit is reinforced by succulent acidity, with a barely-there coating of fine tannin. It somehow balances tension and silkiness in equal measure. When the craving for singular domestic Pinot strikes, it’ll pay to have a lot of Evesham Wood on hand!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42395688042550,"sku":"SOMM2405-EVSHM22EAHCUV-750","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022EveshamWood_WillametteValleyPinotNoirEola-AmityHillsCuvee2_MainImage-1800x1800.jpg?v=1714501500"},{"product_id":"somm2407-stglnd21eacvee-750","title":"2021 Stangeland Vineyards, Willamette Valley Pinot Noir \"Eola-Amity Hills Cuvée\"","description":"\u003cp\u003e \u003cspan\u003eLet’s clear something up right away: I’m not accidentally forgetting an “r” in the name of today’s off-the-charts yet relatively unknown Oregon winery–though it is “strange” that I have somehow never crossed paths with Stangeland until very recently. No, “stange,” pronounced “stang” is Nordic for “strong” and is a nod to owner Larry Miller’s grandparents, immigrants from Norway. And indeed, everything about today’s Pinot Noir discovery is, as the kids say, “strong!” Small, dry-farmed, organic plots on rocky-clay soils get bright sun in the day and cold, pacific winds in the evening, leading to a perfect snapshot of Eola-Amity hills terroir. If you like a precisely balanced, silky, sappy, earthy bottle of Pinot for a great price (and really, who doesn’t?!?), then it’s time to load up on Stangeland!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Grace and Marion Miller moved to Oregon from North Dakota in 1938 there was no such thing as a wine industry. Even when the purchased a bit of land in the Eola-Amity hills in 1971 there were just small handful of vineyards in the area, but their son Larry recognized the potential of the south facing site with rocky, well drained soil and so he set about planting a few vines of Pinot Noir, Pinot Gris, and Chardonnay. By doing so he increased the total vine acreage there by several percentage points, since at the time it was just 25 total acres. Today it’s closer to 3000.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFarming has always been at the core of Larry and his wife Bobi’s philosophy. The vines have been entirely dry-farmed since day one (no irrigation) which allows the roots to grow very deep in search of the water table below. Though not certified, farming is also wholly organic, with no chemicals, pesticides, or herbicides ever touching the soil, and they also eschew tilling, preferring the natural cover crops and biodiversity to create a natural environment for the vines. The goal every vintage is to harvest healthy, perfectly balanced fruit that will transfer the pure, exceptional terroir into every bottle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnce harvested, that fruit goes to the cellar where it is in the capable hands of Robert Lauer, a veteran of both vineyard management and winemaking who studied enology at UC Davis and was most recently at Rose \u0026amp; Arrow–the high flying Oregon winery founded by Burgundian icon Louis-Michel Belair and producer Mark Tarlov–before joining the small team at Stangeland. Robert is a meticulous shepherd of the winemaking process, providing a clean, healthy environment for the grapes on their journey to becoming wine. He uses about 25% whole clusters, a very gentle press, and native yeast fermentation before racking into French oak barrels–about 25% new–for 11 months of aging. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe estate “Eola-Amity Hills Cuvée” is released when it’s fully ready to pop and pour, but I would still recommend a quick splash decant to make sure the wine is awake and showing at peak deliciousness. Serve in a large Burgundy stem and you’ll immediately notice the bright, vibrant ruby red hue with hints of pink and magenta at the rim. Aromas of sweet red cherries, wild boysenberries, crushed strawberries, and currant give way to savory notes of dried mint, sage, cola nut, espresso, and baking spice. The palate is silky smooth, but with just the right amount of tannin and acidity to provide a refreshing backbone, and a long, mineral inflected finish. Serve it on the cool side with any al fresco meal–from smoked ribs to grilled salmon to lamb kabobs–and you’ll be living the best iteration of Pacific Northwest life!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42800418979894,"sku":"SOMM2407-STGLND21EACVEE-750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021StangelandVineyards_WillametteValeyPinotNoirEola-AmityHillsCuvee_MainImage-1800x1800.jpg?v=1719002729"},{"product_id":"2022-evesham-wood-willamette-valley-pinot-noir-le-puits-secsomm2412-ewd22pntlps-750","title":"2022 Evesham Wood, Willamette Valley Pinot Noir \"Le Puits Sec\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe enigmatic wines of Evesham Wood are easily among our most beloved, and best selling, bottles out of Willamette Valley for many years now. We hold these extraordinary Pinot Noirs in such high regard because they are (1) profound case studies on Willamette Valley’s hallowed terroir and (2) powerful persuasion pieces for those who have long been embroiled in the Oregon vs. France debate. We’ve featured their excellent “entry level” estate wines frequently, but it’s been a while since we delved into their top tier single vineyards. At the peak of that stellar lineup is “Le Puits Sec,” a limited production wine from one of Erin Nuccio’s most beloved parcels of vines that we believe exists as one of the world’s great Pinot values. True, it’s not the cheapest Oregon Pinot Noir out there, but when you compare it (rightly so) to top Premier Crus in Burgundy the value proposition is immense. Did I mention that it’s limited? Don’t wait to pounce!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOf course, all of that should come as no surprise to those of you who’ve enjoyed the many excellent wines we’ve offered from Evesham Wood. Erin Nuccio’s rapid rise through the wine ranks has been documented here: He started his career in wine at a retail shop in DC; moved west with his wife to attend enology school and apprentice at wineries; then landed a job with Evesham Wood founder Russ Raney, whose vineyard, first planted in 1986, serves as a model of sustainability—it’s been Certified Organic since 2000. Over the years, Nuccio became winemaker at Evesham Wood while also launching Haden Fig (another SommSelect favorite), and in 2010, Nuccio and his wife Jordan purchased Evesham Wood outright. In addition to bottling wines from Evesham Wood’s jewel-box estate vineyard, “Le Puits Sec” (“The Dry Well”), Nuccio continues the Raney tradition of crafting single-vineyard bottlings from sustainably farmed sites across the Willamette Valley.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRuss and Mary Raney first cultivated the treasured “Le Puits Sec” vineyard in the Eola-Amity Hills back in 1986. The complex soils, rich in volcanic basalt, coupled with east-facing slopes of 300+-feet elevation, offer the perfect site for world-class Pinot Noir. Russ and Mary embraced organic viticulture early on along with minimal intervention. They do not irrigate their prized “old vines;” instead they dry farm in an effort to allow their vines to dig deep in the earth for nutrients, which further concentrates the fruit. With the passion and dedication of their predecessors to fuel them, Erin and Jordan strive to maintain a consistency of quality by allowing the vineyard to speak for itself. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter several hot, and even wildfire smoke ravaged vintages in the Willamette Valley, 2022 brought a different challenge with very cold temperatures, March snow, and frost during bud break. This drastically reduced yields, but what grapes survived had amazing balance–concentrated yet perfectly balanced by structure and bright acidity. The result is a complex and refined Pinot Noir that captures the charming allure of Burgundy, but with clear Oregon charm. Give this beauty a nice decant and with time the wine will unwind with gorgeous, high-toned notes of goji berry, wild raspberry, red cherry, spiced plum, pu-erh tea, damp earth, and soft oak spice. Lifted acidity hums across the medium-bodied, red-fruited palate and ultra-fine-grained tannins allow the wine to glide into a gloriously long finish. It’s a paragon of high-end Oregon Pinot and an indomitable alternative to the much-pricier Premier Crus of Côte de Nuits. Enjoy now and over the next 10 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43304435843126,"sku":"SOMM2412-EWD22PNTLPS-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022EveshamWood_WillametteValleyPinotNoirLePuitsSec_MainImage-1800x1800.jpg?v=1733440782"},{"product_id":"2023-haden-fig-pinot-noir-cortell-rose-vineyard-eola-amity-hillssomm2506-hyf23pnr-750","title":"2023 Haden Fig, Pinot Noir \"Cortell Rose Vineyard\", Eola-Amity Hills","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Evesham-Wood, Erin Nuccio turns out some of the most lauded, and some of our favorite, Pinot Noirs in the Willamette Valley. 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. Erin started the Haden Fig label while working at Evesham, granting him the opportunity to work with fantastic sites around the Valley. In 2010, Erin wound up taking over Evesham, but he’s kept Haden Fig going all along. The reason is simple: if with Evesham-Wood, Erin seeks to express Eola-Amity, with Haden Fig he seeks to express himself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eAnd few viticulturalists in the Willamette – heck, in America – are as in-demand as Jessica Cortell. With her vineyard management company, she’s changed the face of Oregon grape growing, introducing regenerative practices like zero tillage and grazing animals. Despite overseeing the farming of some of the Valley’s most important sites, she still has time to farm her own vineyard, which she calls “Cortell Rose.” High elevation, organically farmed, and with heirloom pigs shepherded through for weed control, it’s one of the most distinctive terroirs in the region. We couldn’t ask for a better interpreter of it than Erin Nuccio. \u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eLocated at 600 feet in elevation, buffeted constantly by cooling Van Duzer Corridor winds, Cortell Rose vineyard is primed to offer up some of the most elegant and Burgundian stylings the Willamette can produce.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eErin Nuccio’s winemaking has always been hands-off, emphasizing Pinot’s purity rather than its power. With Jessica’s home vineyard, he’s found the vineyard perfectly suited to his style.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe nose is just drop-dead gorgeous – crushed red cherries, blackberries, pomegranate, cherry liqueur, orange peel, rose petal, black tea, cola spice, and mushroomy turned-earth tones, all in synchronous harmony.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eOn the palate it’s succulent, juicy, medium-bodied and fleshy but with brilliant freshness and a very fine coating of tannin. It’ll be hard to keep your hands off it now, but there’s no doubt this wine will also reward up to ten years of aging. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHow To Serve It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe just above cellar temp to emphasize the more lithesome refreshing qualities, around 60 degrees.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eYou will \u003c\/span\u003e\u003cspan\u003edefinitely\u003c\/span\u003e\u003cspan\u003e want a Burgundy bowl here to fully experience the gloriously heady aromatics on display.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBest to enjoy this slowly and watch it unfurl over an evening, alongside something classic like some pan-seared duck breast and mushrooms.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43783894695990,"sku":"SOMM2506-HYF23PNR-750","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023HadenFig_PinotNoirCortellRoseVineyard_Eola-AmityHills_MainImage-1800x1800.jpg?v=1749073718"},{"product_id":"2023-langolo-estate-pinot-noir-dundee-hillssomm2507-lng23pnr-750","title":"2023 L'Angolo Estate, Pinot Noir, Dundee Hills","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2012, an abandoned nut orchard in the northern Dundee Hills caught the eye of a family with vision. Where others saw a pretty beat-looking farm, the Renton family saw potential—eastern-facing slopes between 350 and 450 feet, blessed with coveted Jory and Nekia soils, the volcanic foundation that makes Dundee Hills legendary for Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat emerged from that transformation is L'Angolo Estate, a 20-acre jewel and \u003c\/span\u003e\u003cspan\u003emonopole\u003c\/span\u003e\u003cspan\u003e. Sixteen acres of Pinot Noir and four of Chardonnay, farmed organically from day one, with yields kept to a parsimonious 2 tons per acre. The property produces just 2,000 cases of Pinot annually; this is truly an artisan labor of love in the Willamette Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe winemaking philosophy reads like a love letter to Burgundy: native fermentations following 3-5 day cold soaks, gentle pump-overs, minimal intervention. But what truly sets L'Angolo apart is their winemaking pedigree, which speaks volumes. First came Isabelle Meunier from 2015-2019, the legendary former winemaker at Evening Land and protégée of Dominique Lafon. Now Tracy Kendall brings her decade of experience crafting wines alongside Jean-Nicolas Méo. The result is simply profound Dundee Hills Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy You'll Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBurgundian pedigree meets Oregon terroir\u003c\/span\u003e\u003cspan\u003e: This isn't just Oregon Pinot—it's Oregon Pinot made by someone who learned from the masters of Vosne-Romanée, Eola-Amity, and Central Otago. Tracy Kendall's resume is incredibly impressive, with harvests at Cristom, Felton Road, Seresin, and more. She is also the assistant winemaker at Nicolas-Jay, having done 10 harvests with Jean-Nicolas Méo of Domaine Méo-Camuzet.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2023's perfection:\u003c\/span\u003e\u003cspan\u003e A warm, dry vintage with naturally low yields created concentration and ripeness rarely seen in the Willamette Valley. Bold red and black fruit character is balanced by the restraint that comes from world-class winemaking.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe ultimate insider’s Oregon Pinot Noir\u003c\/span\u003e\u003cspan\u003e: Until now, the only way to taste L'Angolo was to visit their award-winning tasting room or dine at Portland's trendiest restaurants. This is your backstage pass to a producer that intentionally stays under the radar.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHow to Serve It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTemperature\u003c\/span\u003e\u003cspan\u003e: Cool it to 58-60°F to keep the wine’s acid, fruit, and alcohol all in harmony.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGlassware\u003c\/span\u003e\u003cspan\u003e: Burgundy stems are a must.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eClassic pairings\u003c\/span\u003e\u003cspan\u003e: Grilled duck breast with grilled spring onions and cherry gastrique, cedar-plank grilled salmon, or even grilled kalbi.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAge through 2033.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43889280057398,"sku":"SOMM2507-LNG23PNR-750","price":53.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023L_AngoloEstate_PinotNoir_DundeeHills_MainImage-1800x1800.jpg?v=1752605445"},{"product_id":"somm2508-hfg23pnr-7502023-haden-fig-pinot-noir-cancilla-vineyard-tualatin-hills","title":"2023 Haden Fig, Pinot Noir \"Cancilla\" Vineyard, Tualatin Hills","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eErin 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eWines 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCancilla 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eOn 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHow To Enjoy It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eLike 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis could use a quick decant, so let it breathe for about 30 minutes before enjoying.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThen break out the Burgundy bowls, and enjoy around 65 degrees. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe alongside a classic Pinot pairing like duck confit with lentils and revel in the glory of Erin Nuccio’s creations!\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43952372154422,"sku":"SOMM2508-HFG23PNR-750","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023HadenFig_PinotNoirCancillaVineyard_TualatinHills-amended_MainImage-1800x1800.jpg?v=1755627221"},{"product_id":"1994-bethel-heights-pinot-noir-southeast-block-reservesomm2510-bhts94pntsbr-750","title":"1994 Bethel Heights, Pinot Noir, \"Southeast Block Reserve\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe recently secured a rare parcel of \u003c\/span\u003e\u003cspan\u003e1994 Bethel Heights Southeast Block Reserve Pinot Noir \u003c\/span\u003e\u003cspan\u003efrom a reputable distributor who represents some of Oregon’s finest producers. These bottles have been professionally cellared for over two decades. Last month, we had the rare opportunity to taste through a lineup of well-aged, single-site Pinots from Eola-Amity Hills, Dundee Hills, and Yamhill-Carlton. It was the 1994 Bethel Heights that we kept returning to. Its \u003c\/span\u003e\u003cspan\u003evitality, depth, and seamless evolution \u003c\/span\u003e\u003cspan\u003emake it not just a survivor of time but a benchmark for what Oregon Pinot Noir can achieve with patience and perfect storage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Southeast Block Reserve is widely regarded as one of Oregon’s reference-point Pinot Noirs\u003c\/span\u003e\u003cspan\u003e—a wine that consistently delivers structure, complexity, and age-worthiness. Grown on a six-acre slope of volcanic red clay in the Eola-Amity Hills, this block produces wines with sinewy muscle and dark fruit intensity. While the neighboring Flat Block leans toward elegance, the Southeast Block speaks in deeper tones—black cherry, iron, and spice. \u003c\/span\u003e\u003cspan\u003eThe 1994 Reserve, drawn from the estate’s best barrels, is a pinnacle expression of both site and vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis professionally cellared library bottling is offered at a price that comes in below the winery’s current release on a multiple-bottle purchase. Provenance is guaranteed, and quantities are extremely limited. For serious collectors, sommeliers, or anyone who understands the quiet power of a wine that’s aged with grace and intention, this is a rare opportunity to own a true Oregon classic.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWithin 15 to 20 minutes in the glass, the wine begins to unfurl with evocative aromas of woodsy dried red fruits, forest floor, and crushed violets. \u003c\/span\u003e\u003cspan\u003eThe palate is layered and expressive, offering a vibrant mix of cranberry, dried cherry, dried mushroom, cola nut, sarsaparilla, and a subtle infusion of Ceylon tea\u003c\/span\u003e\u003cspan\u003e. Tannins are beautifully resolved, acidity remains lively, and the finish is long, echoing, and deeply satisfying. \u003c\/span\u003e\u003cspan\u003eA savory umami note emerges on the tail end\u003c\/span\u003e\u003cspan\u003e—reminiscent of a finely aged Gran Reserva Rioja—adding a final touch of complexity and grace. This is no cherry pie explosion in the glass, but an amalgam of spice and earth. \u003c\/span\u003e\u003cspan\u003eSeekers of long-aged Barolo, Barbaresco, Red Burgundy, and Gran Reserva Rioja need to hop on board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003eRecommendation: Use a Durand corkscrew for optimal extraction. If the cork shows signs of crumbling, decant gently through cheesecloth or a fine mesh strainer to preserve clarity and integrity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCheers and taste well!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44187665924150,"sku":"SOMM2510-BHTS94PNTSBR-750","price":62.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/1994BethelHeights_PinotNoir_SoutheastBlockReserve.png?v=1759776389"},{"product_id":"2022-evesham-wood-pinot-noir-temperance-hill-vineyard-eola-amity-hillssomm2510-ewo22pno-750","title":"2022 Evesham Wood, Pinot Noir \"Temperance Hill Vineyard\", Eola-Amity Hills","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eErin Nuccio’s 2022 Evesham Wood Temperance Hill Vineyard Pinot Noir channels one of Oregon’s most coveted sites into a wine that hums with volcanic vitality and tension. Perched 600–800 feet above the Eola-Amity Hills on the slopes of an ancient volcano, Temperance Hill yields fruit of striking purity and nerve. These ancient basaltic soils, windswept and nutrient-poor, form the backbone of this cuvée’s lifted profile—wild strawberry, black cherry, rose petal, and that haunting forest-floor “woodsiness” Temperance Hill loyalists recognize instantly. Nuccio ferments with native yeasts and ages the wine for 18 months in French oak, a regimen that marries Burgundian finesse with Willamette muscle. The result is a Pinot Noir that feels alive: deeply rooted, quietly powerful, and, quite frankly, electrifying.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eOnly 145 cases were made, which makes this bottling even more precious considering 26 of Oregon’s top producers fight for these grapes. Under Nuccio’s steady hand—who’s been crafting profound, soulful Pinot for nearly two decades at Evesham Wood and Haden Fig—this wine finds a near-perfect balance between elegance and energy. It has the silk and perfume of Chambolle-Musigny but carries Oregon’s volcanic heartbeat and wild edge. At $48 (or $44 on 4+ bottles), it’s an impossible value: a true “Grand Cru” experience without the price tag, and an exquisite companion for any holiday feast—especially Thanksgiving.\u003c\/p\u003e\n\u003ch3 class=\"mb-2 mt-4 font-display font-semimedium text-base first:mt-0\"\u003eWhy You'll Love It\u003c\/h3\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFruit from the hallowed Temperance Hill site—Oregon’s unofficial “Grand Cru”—crafted by master winemaker Erin Nuccio.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eExplosive aromatics of wild red fruit, rose petals, spice, and volcanic earth, with shimmering energy on the palate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eProfound depth, ageworthy structure, and an unthinkably fair price for a wine of this pedigree.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"mb-2 mt-4 font-display font-semimedium text-base first:mt-0\"\u003eHow To Serve It\u003c\/h3\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eServe slightly cool, around 58–60°F, in a Burgundy bowl to capture its perfume and texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eDecant for 30–45 minutes to let the volcanic minerality and red fruit bloom.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIdeal with roast duck, salmon, or a Thanksgiving spread laden with herbs, mushrooms, and cranberry sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44205873594422,"sku":"SOMM2510-EWO22PNO-750","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022EveshamWood_PinotNoirTemperanceHillVineyard_Eola-AmityHills.png?v=1760028803"},{"product_id":"2019-hamilton-russell-oregon-zena-crown-pinot-noirsomm2512-hru19-pno-750","title":"2019 Hamilton Russell Oregon Zena Crown Pinot Noir","description":"\u003cp data-end=\"1645\" data-start=\"1326\"\u003eZena Crown isn’t just “good dirt”—it’s a vineyard that has shaped the modern reputation of the Eola–Amity Hills. Its \u003cstrong data-end=\"1532\" data-start=\"1443\"\u003evolcanic Nekia and Jory soils, eastern exposure, consistently wind-cooled afternoons,\u003c\/strong\u003e and meticulously farmed parcels have helped produce some of the most coveted Oregon Pinots of the last decade.\u003c\/p\u003e\n\u003cp data-end=\"2057\" data-start=\"1647\"\u003eHamilton Russell—famous for turning South Africa’s Hemel-en-Aarde into an international benchmark for Burgundian-style Chardonnay and Pinot—had never made wine outside their home valley. But when they sought a new challenge, they looked for another terroir with \u003cstrong data-end=\"1975\" data-start=\"1909\"\u003erestrained ripeness, bright acidity, and transparent structure\u003c\/strong\u003e. Zena Crown provided the perfect counterpart to their own ocean-cooled vineyards.\u003c\/p\u003e\n\u003cp data-end=\"2286\" data-start=\"2059\"\u003eThe 2019 is only the 2nd vintage of their Oregon project, and the tiny production means most of it stayed in the winery’s private circle. SommSelect’s allocation is rare; seeing it again would be even rarer.\u003c\/p\u003e\n\u003cp data-end=\"2498\" data-start=\"2288\"\u003eStylistically, this wine is everything you’d hope for from such a union:\u003cbr data-end=\"2363\" data-start=\"2360\"\u003e\u003cstrong data-end=\"2496\" data-start=\"2363\"\u003estructure without heaviness, purity without austerity, and a quiet confidence that comes from great sites handled by great hands.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003ch3 data-end=\"2978\" data-start=\"2953\"\u003e\u003cstrong data-end=\"2978\" data-start=\"2956\"\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"3431\" data-start=\"2979\"\u003e\n\u003cli data-end=\"3115\" data-start=\"2979\"\u003e\n\u003cp data-end=\"3115\" data-start=\"2981\"\u003e\u003cstrong data-end=\"3010\" data-start=\"2981\"\u003eA landmark collaboration:\u003c\/strong\u003e Hamilton Russell’s first Oregon Pinot Noir, sourced from one of the Willamette Valley’s top vineyards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3227\" data-start=\"3116\"\u003e\n\u003cp data-end=\"3227\" data-start=\"3118\"\u003e\u003cstrong data-end=\"3139\" data-start=\"3118\"\u003eSerious pedigree:\u003c\/strong\u003e Zena Crown is a cornerstone Eola–Amity site used by many of Oregon’s elite producers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3325\" data-start=\"3228\"\u003e\n\u003cp data-end=\"3325\" data-start=\"3230\"\u003eVanishingly small production, almost entirely absorbed locally—until now.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3431\" data-start=\"3326\"\u003e\n\u003cp data-end=\"3431\" data-start=\"3328\"\u003e\u003cstrong data-end=\"3360\" data-start=\"3328\"\u003eA style Burgundy fans adore:\u003c\/strong\u003e High-tone aromatics, savory complexity, tension, and fine structure.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3649\" data-start=\"3561\"\u003e\n\u003ch3 data-end=\"3649\" data-start=\"3563\"\u003e\u003cstrong data-end=\"2978\" data-start=\"2956\"\u003eHow to Serve It\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"3461\" data-end=\"3516\"\u003e\n\u003cp data-start=\"3463\" data-end=\"3516\"\u003eDecant \u003cstrong data-start=\"3470\" data-end=\"3487\"\u003e30–45 minutes\u003c\/strong\u003e for full aromatic clarity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3517\" data-end=\"3560\"\u003e\n\u003cp data-start=\"3519\" data-end=\"3560\"\u003eServe at \u003cstrong data-start=\"3528\" data-end=\"3539\"\u003e55–60°F\u003c\/strong\u003e in Burgundy stems.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3561\" data-end=\"3649\"\u003e\n\u003cp data-start=\"3563\" data-end=\"3649\"\u003ePair with roasted duck, wild mushroom risotto, cedar-plank salmon, or grilled quail.\u003cstrong data-end=\"2978\" data-start=\"2956\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44469436481590,"sku":"SOMM2512-HRU19PNO-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2019HamiltonRussellOregonZenaCrownPinotNoir.png?v=1765395527"},{"product_id":"2023-evesham-wood-mahonia-vineyard-eola-amity-hillssomm2512-ewo23mah-750","title":"2023 Evesham Wood, \"Mahonia Vineyard\", Eola-Amity Hills","description":"\u003cp data-start=\"204\" data-end=\"881\"\u003eEvesham 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.\u003c\/p\u003e\n\u003cp data-start=\"883\" data-end=\"1582\"\u003eThe 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 \u003cstrong data-start=\"1555\" data-end=\"1567\"\u003e61 cases\u003c\/strong\u003e were produced.\u003c\/p\u003e\n\u003ch3 data-start=\"1589\" data-end=\"1611\"\u003eWhy You’ll Love It\u003c\/h3\u003e\n\u003cul data-start=\"1613\" data-end=\"1933\"\u003e\n\u003cli data-start=\"1613\" data-end=\"1721\"\u003e\n\u003cp data-start=\"1615\" data-end=\"1721\"\u003e\u003cstrong data-start=\"1615\" data-end=\"1652\"\u003eTrue small-production Pinot Noir:\u003c\/strong\u003e Just 61 cases made, from one of Oregon’s most respected winemakers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1722\" data-end=\"1836\"\u003e\n\u003cp data-start=\"1724\" data-end=\"1836\"\u003e\u003cstrong data-start=\"1724\" data-end=\"1755\"\u003eClassic Willamette balance:\u003c\/strong\u003e Aromatic lift, fine tannins, vibrant acidity, and mineral drive—nothing forced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1837\" data-end=\"1933\"\u003e\n\u003cp data-start=\"1839\" data-end=\"1933\"\u003e\u003cstrong data-start=\"1839\" data-end=\"1863\"\u003eExtraordinary value:\u003c\/strong\u003e Burgundian finesse and structure at a fraction of Grand Cru pricing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1940\" data-end=\"1959\"\u003eHow to Serve It\u003c\/h3\u003e\n\u003cul data-start=\"1961\" data-end=\"2229\"\u003e\n\u003cli data-start=\"1961\" data-end=\"2047\"\u003e\n\u003cp data-start=\"1963\" data-end=\"2047\"\u003e\u003cstrong data-start=\"1963\" data-end=\"1979\"\u003eTemperature:\u003c\/strong\u003e Slightly cool, around 58–60°F, to highlight freshness and perfume\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2048\" data-end=\"2115\"\u003e\n\u003cp data-start=\"2050\" data-end=\"2115\"\u003e\u003cstrong data-start=\"2050\" data-end=\"2064\"\u003eGlassware:\u003c\/strong\u003e Burgundy bowls to let the aromatics fully unfurl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2116\" data-end=\"2229\"\u003e\n\u003cp data-start=\"2118\" data-end=\"2229\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2131\"\u003ePairings:\u003c\/strong\u003e Roast chicken, duck breast, mushroom risotto, pork loin, or simply on its own with good company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44614474399798,"sku":"SOMM2512-EWO23MAH-750","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023EveshamWood_MahoniaVineyard_Eola-AmityHills.png?v=1766525759"},{"product_id":"2021-mckinlay-pinot-noir-special-selection-willamette-valleysomm2602-mck21pno-750","title":"2021 McKinlay, Pinot Noir Special Selection, Willamette Valley","description":"\u003csection class=\"wine-description\"\u003e\n\u003cp\u003eMcKinlay Winery traces its roots to the Kinne family's deep Oregon heritage, honoring Reverend George Angus McKinlay, who farmed volcanic soils in the Eola Hills in the early 1900s.\u003c\/p\u003e\n\u003cp\u003eFounded in 1987 by Matt and Holly Kinne during Oregon’s second wave of Pinot Noir pioneers, the estate on Parrett Mountain focuses exclusively on site-driven Pinot Noir. Estate vineyards were planted beginning in 1990, with additional plantings in 1998. Today, Matt and his son Jacob farm 25–32 acres, crafting balanced wines from estate fruit and historic sites like the 1974-planted Ladd Hill Vineyard.\u003c\/p\u003e\n\u003ch3\u003e2021 Pinot Noir Special Selection\u003c\/h3\u003e\n\u003cp\u003eThe flagship blend draws top barrels from mature estate vines on Parrett Mountain and own-rooted 50-year-old vines from Ladd Hill in the Laurelwood District.\u003c\/p\u003e\n\u003cp\u003eWhole-berry fermented with native yeast and aged 10–12 months in neutral French oak, this wine reflects McKinlay’s restrained, terroir-driven style.\u003c\/p\u003e\n\u003ch4\u003eWhy You'll Love It\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlackcap raspberry, black cherry, hyacinth, cocoa, spice, and earthy depth.\u003c\/li\u003e\n\u003cli\u003eA blend of 30+ year-old volcanic fruit and historic 1974 vines.\u003c\/li\u003e\n\u003cli\u003eCrisp acidity and modest alcohol for elegance now or cellaring through 2033.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eHow to Serve\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDecant 30 minutes. Serve at 55–60°F in Burgundy stems.\u003c\/li\u003e\n\u003cli\u003ePair with duck confit, mushroom risotto, grilled salmon, or charcuterie.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44789275492406,"sku":"SOMM2602-MCK21PNO-750","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2021McKinlay_PinotNoirSpecialSelection_WillametteValley.png?v=1770397150"},{"product_id":"2024-haden-fig-wilamette-valley-pinot-noirsomm2603-hfg24pnt-750","title":"2024 Haden Fig, Pinot Noir, Eola-Amity Hills","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eErin 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eOn 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHow To Enjoy It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis is expressive and ready to drink right now. But it’ll also continue to improve for another 5-7 years your cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis could use a quick decant, so let it breathe for about 30 minutes before enjoying.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThen break out the Burgundy bowls, and enjoy around 65 degrees. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe alongside a classic Pinot pairing like duck confit with lentils and revel in the glory of Erin Nuccio’s creations!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44866215936054,"sku":"SOMM2603-HFG24PNT-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2024HadenFig_PinotNoir_WillametteValley_1.png?v=1772820410"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/Eola-Amity_Hills_AVA_Evesham.webp?v=1778010303","url":"https:\/\/sommselect.com\/collections\/eola-amity-hills-ava.oembed","provider":"SommSelect","version":"1.0","type":"link"}