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2014 00 VGR (Very Good Red)

A profound and notable wine, with the kind of extract, volume and intensity that very, very few Oregon pinot noirs have to-date achieved.  It is a large-scale, palate-staining wine and is strongly flavored in part by and well-toasted new oak barrels. Tasting the VGR is stunning.  

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2015 00 Hyland Estate Pinot Noir

Made in a more labor-intensive style than any other in the Willamette Valley -- individual berries are snipped off clusters by hand, and are immediately transferred to amphorae in the vineyard. The fermentation starts naturally with native yeasts. Each single vineyard wine is a pure expression of the vintage and terroir. The resulting wines are delicious and rare.   

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2016 00 VGW (Very Good White)

Made in a more labor-intensive style than any other in the Willamette Valley -- individual berries are snipped off clusters by hand, and are immediately transferred to amphorae in the vineyard. The fermentation starts naturally with native yeasts. Each single vineyard wine is a pure expression of the vintage and terroir. The resulting wines are delicious and rare.   

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2017 00 Shea Vineyard Pinot Noir

"A single plot that offers a very intense, earthy and savory-edged style with autumnal dried berries and leaves, as well as subtle spice on the nose. The palate has a super succulent feel with fine-grained tannins, delivering such power and detail. So long and full of life, this has a sanguine edge that delivers intensity and focus on the finish. Drink across the next decade."

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2017 00 VGR (Very Good Red) Pinot Noir

"This is a blend of parcels, fermented as hand-snipped, single berries in 500-liter amphorae. The intrinsically fragrant and gently tarry red cherries deliver a complex, youthful impression with assertively spicy oak. The palate has a wildly detailed, fresh and juicy array of rich, dark cherries and berries with such long and succulent, fine tannins. Really exceptional expression of Willamette pinot. Drink across the next decade."

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2017 00 VGW Chardonnay

Made in a more labor-intensive style than any other in the Willamette Valley -- individual berries are snipped off clusters by hand, and are immediately transferred to amphorae in the vineyard. The fermentation starts naturally with native yeasts. Each single vineyard wine is a pure expression of the vintage and terroir. The resulting wines are delicious and rare.   

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