Founded in 1986 by Russ and Mary Raney and led today by long-tenured winemaker Erin Nuccio, Evesham Wood is a touchstone of un-manipulated, traditional Oregon Pinot Noir. Operating out of their small, gravity-flow winery in the Eola-Amity Hills, Nuccio maintains an unwavering focus on non-interventionist cellar practices, avoiding commercial yeasts, enzymes, heavy filtration, and intrusive oak. Temperance Hill is one of the Pacific Northwest's mythic grand cru-caliber vineyard sites: a high-altitude, wind-raked amphitheater perched between 800 and 900 feet elevation on shallow, stony volcanic basalt (Ritner and Jory series).

Because of its high elevation and direct exposure to the cool Pacific winds funneled through the Van Duzer Corridor, Temperance Hill is always among the latest-ripening parcels in the valley. Fermented spontaneously with indigenous yeasts and a modest proportion of whole clusters, the 2023 aged for roughly 18 months in French oak barrels (sparingly, with only 10–15% new oak). It delivers the textbook Temperance Hill tension and savory mountain spine: crunchy wild cranberries, tart red cherries, pomegranate, blood orange zest, pipe tobacco, pine needles, and crushed volcanic rock, defined by taut, chiselled acidity and fine-grained, architectural tannins.

Why You’ll Love it

• Sourced from Temperance Hill, a legendary high-elevation, wind-swept volcanic site in the Eola-Amity Hills.

• Minimal-intervention, low-oak craftsmanship highlighting pure site transparency and low alcohol.

• Classic Eola-Amity tension: tart red berries, conifer forest floor, blood orange, and crushed stone.

• Built on natural structural acidity and fine tannins designed to reward medium- to long-term cellaring.

How To Serve It

• Serve at cool room temperature between 58°F and 62°F.

• Decant for 30 to 45 minutes in its youth to allow the savory spice and alpine pine aromatics to bloom.

• Pour into burgundy stems to gather its high-toned floral and red-fruit perfume.

• Pair with plank-roasted wild salmon, duck breast with cranberry glaze, roasted quail, or wild mushroom risotto.