Thesis: Young Grand Cru Burgundy looks a lot like this.
The Cliff Notes: Very deep red in color, the wine opens with a kind, earthy, reminiscent-of-Burgundy nose. In the mouth it is massive pie cherry and vibrant stone fruit floated on a generous wave of acid and ripe tannin. It’s a total balance of flavor and earth, spice and Red Hots, licorice and lip-tingling tannin.
A Story: Once again these vines, grown on a wind-blown soil type, deliver acidity that moves bombastic darker fruit into a spectrum of wine that we’d call “red is red is red.”
The Building of: Small-lot wild yeast fermentations, 100% barrel aged for 18 months in French oak barrels (one new, one once-filled, three older). Bottled unfined and unfiltered in March 2016.
Ageability: Absolutely decant to get it air within its first three years. Well cellared, you should anticipate additional complexity during its first 10 years with a potential 12- to 15-year drinking horizon.
Cases Produced: 120
Vineyards: The Laurelwood soil of Gemini Vineyard in the Chehalem Mountains AVA is rich, wind-blown loess that contributes vigor to the plants and good acid to the wines made from these grapes, which are grafted 23-year-old Scott Henry‒trained, Pommard-clone Pinot noir.
— Jim Prosser, owner/winemaker