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Authentique, “Keeler Estate Vineyard” Pinot Noir

Oregon, United States 2016 (750mL)
$50.00
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Fruit
Earth
Body
Tannin
Acid
Alcohol

Authentique, “Keeler Estate Vineyard” Pinot Noir

One of our greatest discoveries at the beginning of 2018 was the micro-production “Authentique” label from Nicholas Keeler. The comparisons to Burgundy were out in full force, so when he sent a personal invitation to taste his cellar-direct 2016, we pounced at the opportunity. The results? Another resounding, hard-to-beat success: This classically layered and stunningly aromatic Willamette Valley Pinot recalls the Grand Crus of Côte de Nuits at a price to quality which continues to prove Oregon is producing some of the greatest Pinot on earth.
Coming from a biodynamic vineyard in Eola-Amity Hills’ ancient soils, it’s full of delicate fruit and profound mineral undertones that we all crave in top-notch Burgundy.  At this very moment, this wine is still resting in its original Oregon cellar, ready to be released the moment you say yes. There are many joys in the world of wine and we’re offering three of them today: classy Pinot Noir, world-class terroir, and a price that would be tripled if the label was Burgundian. The greatest satisfaction, however, comes from tasting. I can confidently say Authentique is one of Willamette Valley’s great Pinot Noirs, and will only climb in enjoyability as it matures. Anyone searching for a top expression should jump on this; it’s a force to be reckoned with and one Burgundy aficionados should not—cannot—ignore. 
Nicholas Keeler is the son of Craig and Gabriele Keeler, who run their own winery—aptly named ‘Keeler Estate Vineyard.’ At the time of their purchase in 1990, this forgotten land was occupied with wild berries and undergrowth so Craig and Gabriele began a years-long process of vineyard conversion. Today, it is a fully-functioning ecosystem; a biodynamic sanctuary rife with wildlife, streams, ponds, and woodland. Nicholas crafts small-batch, classically-styled wines from various single vineyard sites around Willamette Valley, but his family’s biodynamic property in Eola-Amity Hills is the bottling he cherishes most. He currently uses his parents’ winery for production, aging, and storage. 

Stepping into vineyard territory in Western Oregon is a massive leap into the ancient past. For 35 million years, the land here served as the Pacific Ocean’s placemat and when the land finally came up for air, its soils were rich in volcanic and marine sediment. Over the past few decades, winemaking has erupted here, giving birth to Willamette Valley and sub-appellations with distinctive terroirs, like the iron-rich, volcanic Jory soils of Eola-Amity Hills. Today’s bottle is sourced from the Keeler Estate Vineyard, which is held to rigorous environmental standards—both Demeter Biodynamic and Stellar Organic certified. This vineyard lies on a southwest-facing hillside and enjoys the cooling maritime breeze via the Van Duzer corridor. Harvest was carried out entirely by hand in October of 2016 and each Pinot Noir clone was kept separate during their (up to) 50% whole cluster fermentations in a variety of large wooden and stainless steel vessels. Afterwards, the juice was transferred into “extra-tight grained” new French oak (40% new) for 16 months of aging.

In the glass, Nicholas’ 2016 Authentique displays a deep ruby core moving out to soft pink-tinged rim. For being so young, it’s showing an impressive amount of generosity and balance—offering more power than the 2012 we rolled out back in February. It bursts with highly nuanced aromas that only the purest examples of Pinot Noir deliver. You’ll pick up beautifully fresh notes of wild red and black berries, black cherry, currants, dried orange peel, plums, licorice, muddled herbs, and wet stones followed by underbrush, black tea, violets, and a blend of baking spices. The palate reveals rich, polished wild berry fruit and savory earth alongside a svelte backbone of crunchy tannins and minerals. You want complexity, power, and finesse all in one? Authentique is your answer. If enjoying now, I recommend pulling the cork and decanting for 30 minutes before pouring into large Burgundy stems. Take your time consuming, too—I enjoyed my bottle over the course of the entire evening, and if I would’ve had the ingredients on-hand, roasted quail with a fig and balsamic glaze would’ve been my go-to pairing. One more thing: Authentique’s aging potential is right up there with the best, so be sure to stow a few bottles away for the long term!
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Country
United States
Region
Oregon
Sub-Region
United StatesEola-Amity Hills
Soil
Volcanic & Sedimentary
Farming
Certified Biodynamic
Blend
Pinot Noir 100%
Alcohol
13.4
OAK
40% New French
TEMP.
60-65
Glassware
Large Burgundy Stem
Drinking
Now-2030+
Decanting
30 Minutes
Pairing
Fig & Balsamic Glazed Quail

United States

Washington

Columbia Valley

Like many Washington wines, the “Columbia Valley” indication only tells part of the story: Columbia Valley covers a huge swath of Central
Washington, within which are a wide array of smaller AVAs (appellations).

Oregon

Willamette Valley

Oregon’s Willamette Valley has become an elite winegrowing zone in record time. Pioneering vintner David Lett, of The Eyrie Vineyard, planted the first Pinot Noir in the region in 1965, soon to be followed by a cadre of forward-thinking growers who (correctly) saw their wines as America’s answer to French
Burgundies. Today, the Willamette
Valley is indeed compared favorably to Burgundy, Pinot Noir’s spiritual home. And while Pinot Noir accounts for 64% of Oregon’s vineyard plantings, there are cool-climate whites that must not be missed.

California

Santa Barbara

Among the unique features of Santa Barbara County appellations like Ballard Canyon (a sub-zone of the Santa Ynez Valley AVA), is that it has a cool, Pacific-influenced climate juxtaposed with the intense luminosity of a southerly
latitude (the 34th parallel). Ballard Canyon has a more north-south orientation compared to most Santa Barbara AVAs, with soils of sandy
clay/loam and limestone.

California

Paso Robles

Situated at an elevation of 1,600 feet, it is rooted in soils of sandy loam and falls within the Highlands District of the Paso Robles AVA.

New York

North Fork

Wine growers and producers on Long Island’s North Fork have traditionally compared their terroir to that of Bordeaux and have focused on French varieties such as Cabernet Franc and Merlot.

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