In 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.

What emerged from that transformation is L'Angolo Estate, a 20-acre jewel and monopole. 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. 

The 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.

Why You'll Love It

• Burgundian pedigree meets Oregon terroir: 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.
  

• 2023's perfection: 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.
  

• The ultimate insider’s Oregon Pinot Noir: 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.

How to Serve It

• Temperature: Cool it to 58-60°F to keep the wine’s acid, fruit, and alcohol all in harmony.
  

• Glassware: Burgundy stems are a must.
  

• Classic pairings: Grilled duck breast with grilled spring onions and cherry gastrique, cedar-plank grilled salmon, or even grilled kalbi.
  

• Age through 2033.