Freja Cellars crafts elegant Pinot Noir from its estate vineyard in Oregon's Chehalem Mountains, planted in 1988 by founder Willy Gianopulos—18 years before the AVA's official recognition. A chemical engineer with a Master's from Sweden and deep Burgundy love, Willy brought generational Greek winemaking roots from the Peloponnese to this pioneering site of Laurelwood series soils (volcanic Jory-like clay-loam over basalt). Nearly 38-year-old vines yield concentrated, Burgundian-style reds from Wadensvil, Pommard, and 777 clones, with production capped at ~1,000 cases annually since opening in 1998.

The 2021 Estate Pinot Noir straddles Old World restraint and New World succulence, blending ripe Bing cherry, wild strawberry, black raspberry, and spicy plum with earth, forest floor, clove, red tea, and iron. Supple layers meet "palate-popping" acidity for tension and brightness—hallmarks of mature vines in Chehalem's cool, foggy microclimate. Sustainably farmed and quietly revered by scouts, Freja remains a value beacon under $30, defying Willamette Valley hype.

Why You'll Love It

• Vineyard Age Magic: 38-year roots deliver unmatched depth—concentrated fruit + soil complexity without overripeness.

• Terroir Poetry: Laurelwood soils + Chehalem fog = high-toned Oregon Pinot bridging Côte d'Or finesse and Pacific Northwest crunch.

• Insane Value: Burgundy soul at Willamette prices—stock deeply before discovery inflates this under-the-radar gem.

How to Serve It

• 55-60°F (13-16°C): Lightly chill 30 minutes from fridge—unlocks aromas without muting acidity; tulip glass concentrates.

• Decant or Carafe: 30-60 minutes reveals earth/clove evolution; perfect solo or with duck, mushroom risotto, salmon.

• Food Pairings: Grilled poultry, charcuterie, aged Gouda—acidity cuts fat while fruit matches earth-driven dishes.