This dark ruby Pinot Noir has rich aromas of ripe blackberries, cinnamon, allspice, cedar and roasted coffee. The equally compelling flavors consist of raspberries, currants and a bit of a wild fruit or a briary component that gives an overall lift to the palate. Although the 2003 vintage was a bit warmer and drier than we typically see, the altitude of this vineyard helped to maintain the bright acidity that keeps this wine balanced. Although there is still some mouth coating tannins, this wine is drinking well now and should improve for 5 to 8 years. ~Steve Doerner



Origin: 100% Estate, Eola Hills' area, Willamette Valley



Fermentation: This wine was made with 40% whole clusters, the remainder being destemmed as gently as possible into open top fermenters ranging in size from 1 to 5 tons. Native yeast was utilized exclusively.



Aging: Seventeen months in French cooperage, 67% new.



Bottling: Bottled unfiltered in April of 2005



Alcohol: 14.6%



Total Acidity: .64



pH at bottling: 3.75



Production: 581 cases

This dark garnet colored Pinot Noir has heady aromas of ripe black cherries, currants and plum along with hints of spicy oak. It has mouth filling flavors of sweet ripe fruit along with a touch of earthiness and leather. The warm and generous mid-palate of this wine carries well into the finish where a layer of fine grain tannins coat the mouth. This is a relatively big styled Pinot Noir from us so I would recommend mid term aging. ~Steve Doerner

Origin: 100% Estate, Eola Hills' area, Willamette Valley

Fermentation: This wine was made with 40% whole clusters, the remainder being destemmed as gently as possible into one to five ton open top fermenters. Native yeasts were utilized exclusively.

Aging: Seventeen months in French cooperage- 67% new

Bottling: Bottled unfiltered in April of 2005

Alcohol: 14.6%

Total Acidity: .67

pH at bottling: 3.79

Production: 583 cases

This dark, ruby colored Pinot Noir displays forward aromas of black currants, blackberries, and plums, along with hints of cinnamon, cardamom, and toasty oak. The complex flavors are of very ripe black fruits, bits of vanilla and toastiness from the barrels, along with a touch of cola, chocolate and tar. This relatively big styled Pinot Noir has a great warm, round, mouth feel with enough structure and acidity to make it age worthy, but yet retains a very smooth and long finish. ~Steve Doerner

Origin: 100% Estate, Eola Hills' area, Willamette Valley

Fermentation: This wine was made with 30%whole clusters, the remainder being destemmed as gently as possible into one to five ton open top fermenters. Native yeasts were utilized exclusively.

Aging: Eighteen months in French cooperage-63% new

Bottling: Bottled unfiltered in May of 2005

Alcohol: 14.5%

Total Acidity: .68

pH at bottling: 3.77

Production: 583 cases

This garnet colored Pinot Noir displays great forward aromas of black cherries, plum and cassis with warm overtones of nutmeg, vanilla, toast and hints of licorice. The many flavors are also intriguing with a melange of ripe fruit and spices. The flavor of new oak adds richness to the palate but is perfectly balanced by the ample fruit. The texture of this Pinot Noir exemplifies this variety by being powerful while at the same time displaying a silky elegance. Although 2003 was a relatively hot vintage, this Marjorie Vineyard Pinot Noir is very well balanced and has no discernible heat. It should age well for up to a decade. ~Steve Doerner

Origin: 100% Estate, Eola Hills, Willamette Valley

Fermentation: Although this wine is made from several different lots, they were all fermented with about 30% whole clusters and 100% native yeast. Open top fermenters ranged in size from 1 to 5 tons.

Aging: Eighteen months in French cooperage - 67% new

Bottling: Blended and bottled in April of 2005

Alcohol: 14.1%

Total Acidity: .82

pH at bottling: 3.67

Production: 587 cases

This deep ruby colored Pinot Noir exhibits sweet ripe aromas of black cherries and currants with some hints of spice and smoke. As the wine opens up there are additional aromas of leather and tobacco. There is also a bit of gaminess on the nose that is very appealing and also apparent in the complex flavors. With great balance, this wine has an almost chewy texture while at the same time maintaining enough acidity and tannin to give it just a bit of an edge to keep it from being cloying. This unmistakably Pinot Noir wine will benefit from several years of aging. ~Steve Doerner



Origin: 87% Eola Hills, 7% Red Hills area,5% Coastal Hills



Fermentation: Although this wine is made from many individual lots, they were generally fermented with 40% whole clusters. Native yeasts were used exclusively in fermenters ranging in size from one to seven tons.



Aging: Eighteen months in French cooperage- 59% new



Bottling: Blended and bottled unfiltered in May of 2005



Alcohol: 14.7%



Total Acidity: .69



pH at bottling: 3.82



Production: 1273 cases

This deep garnet colored Pinot Noir has an exotic, rich nose that includes black currants, licorice, cinnamon and hints of a dying rose. The intensity of the fruit continues on the palate with lots of ripe blackberries, plums and currants along with some cedar and oolong tea. Throughout this very multi-faceted wine there is an underlying backbone of savory tannin and acid that holds the whole thing together even as it evolves in the glass over several hours. This is a very complex wine that begs for food and will surely improve with additional agin for many years. ~Steve Doerner

Origin: 94% Eola Hills, 5% Coastal Hills, 1% Red Hills

Fermentation: Although this wine is made of many individual lots, they were generally fermented with 45% whole clusters. Native yeasts were used exclusively in fermenter ranging in size from one to seven tons.

Aging: Twelve months in French cooperage- 18% new

Bottling: Blended and bottled unfiltered in November of 2004

Alcohol: 14.6%

Total Acidity: .58

pH at bottling: 3.67

Production: 3504 cases

This inky purple, almost opaque, Syrah has classic aromas of white pepper, spice, leather and the slightest touch of tobacco along with a generous amount of fruit. There is also a hint of gameness that continues from the nose onto the broad palate. In the mouth the wine is rich and generous without seeming over the top. There is lots of clean ripe fruit underlain with youthful tannins. Great balance and lots of juicy acidity means this tightly wound wine should enjoy a long future. ~Steve Doerner



Origin: 100% Eola Hills' area, Willamette Valley



Fermentation: Approximately 10 percent of the fruit was left as whole clusters while the remaining ninety percent was destemmed into five different 1.5 ton fermenters. This wine was fermented exclusively utilizing native yeast.



Aging: Fifteen months in French cooperage- 23% new



Bottling: Bottled unfiltered in February of 2005



Alcohol: 14.2%



Total Acidity: .66



pH at bottling: 3.54



Production: 514 cases

The 2004 Eileen is a medium ruby color. The aromas are instantly alluring on the nose and redolent of the sweet -dark- cherry -fruit of a ripe Oregon vintage. It is showing off some smoky, tobacco leaf, cedary aromas on the bouquet. On the palate it has an ever- changing kaleidoscope of flavors that are at once spicy and fruity. Your patience will be rewarded as the youthful tannins integrate, in the short term, and harmonize in a wine that should be pleasurable for many years. ~Steve Doerner

Origin: 100% Estate, Eola Hills' area

Fermentation: Native yeast, 1 to 7 ton fermenters, approximately 45% whole cluster

Aging: 16 months in 60 gallon French barrels, 67% new

Bottling: Bottled unfiltered March of 2006

Alcohol: 14.1%

Total Acidity: 7.2 g/l

pH at bottling: 3.79

Production: 661 cases produced

The 2004 Jessie Vineyard is a bright ruby color that is typical for the vintage. True to form, Jessie is showing a very pretty floral quality that is subtended by the wine's structural components of mineral and tannin. All together, at this young stage the wine is a bit disjointed, with fruit, acidity and tannic structure not quite dancing together in step. The sweet core of ripe and concentrated fruit shows through now but with some short term aging this wine will be magnificent. ~Steven Doerner

Origin: 100% Estate fruit, Eola-Amity Hills AVA

Fermentation: This wine was made with 40% whole clusters, the remainder being destemmed as gently as possible into one to five ton open top fermenters. Native yeasts were utilized exclusively.

Aging: Seventeen months in French cooperage, 67% new

Bottling: Blended and bottled unfiltered in April 2006

Alcohol: 14.6%

Total Acidity: .67

pH at bottling: 3.79

Production: 583 cases

This Pinot Noir is heavily textured, darker-fruited and moe concentrated in flavor showing earthy aromas of rare-beef and super-ripe blackberries. On the palate it is as rich as cassis and ripe with caramel and mocha flavors. This wine will provide drinking pleasure in the short term, but your patience will certainly be rewarded. ~Steve Doerner

Origin: 100% Estate, Eola-Amity AVA

Fermentation: This wine was made with 30% whole clusters, the remainder being destemmed as gently as possible into one to five ton open top fermenters. Native yeasts were utilized exclusively.

Aging: Eighteen months in French cooperage, 67% new

Bottling: Blended and bottled unfiltered in April 2006

Alcohol 14.2%

Total Acidity: .7

pH at bottling: 3.87

Production: 660 cases

This bright ruby colored young Marjorie has a sweet, succulent and juicy quality, with tannins that are polished and very appealing even at this youthful stage. It shows Pekoe tea leaf and dark spice aromas on the nose. It has good structure, a racy acidity, and a core of ripe fruit that will surely come harmoniously together with short to mid-term aging. ~Steve Doerner

Origin: 100% Estate, Eola-Amity Hills AVA

Fermentation: Although this wine is made from several different lots, they were all fermented with about 30% whole clusters and 100% native yeast. Open top fermenters ranged in size from 1 to 5 tons.

Aging: Eighteen months in French cooperage, 67% new

Bottling: Blended and bottled unfiltered in May 2006

Alcohol: 14.1%

Total Acidity: .82

pH at bottling: 3.67

Production: 587 cases

This medium-ruby colored Pinot Noir exhibits sweet ripe aromas of black cherries and currants with some hints of savory Asian spices. On the palate, the wine echoes the same dark fruit flavors with hints of cola berry and pekoe tea leaves. The youthful tannins provide some grip that will surely soften in the short term. ~Steve Doerner



Origin: 94.3% Eola Hills, 5.7% Red Hills



Fermentation: Although this wine is made from many individual lots, they were generally fermented with 45% whole clusters. Native yeasts were used exclusively in fermenters ranging in size from one to seven tons.



Aging: Seventeen months in French cooperage- 58% new



Bottling: Blended and bottled unfiltered in March of 2006



Alcohol: 13.6%



Total Acidity: .82



pH at bottling: 3.78



Production: 1276 cases

The 2004 Mt. Jefferson is showing a light garnet color. It is precocious, especially for Mt. Jefferson, which typically takes a few months to come around. It has rich aromas of ripe raspberries and cassis. The wine has a rich mouth-feel with loads of red fruits that include strawberry, raspberry and cherries. It is lively, persistent on the finish, and has a youthful complexity that will certainly develop over time. ~Steve Doerner



Origin: 94% Eola Hills, 6% Coastal Hills



Fermentation: Although this wine is made from many individual lots, they were generally fermented with 45% whole clusters. Native yeasts were used exclusively in fermenters ranging in size from one to seven tons.



Aging: Twelve months in French cooperage- 18% new



Bottling: Blended and bottled unfiltered in December 2005



Alcohol: 13.8%



Total Acidity: 0.73



pH at bottling: 3.76



Production: 3799 cases

Although I try to avoid making comparisons to the Old World, our 2004 Estate Syrah is closer to tasting like a Northern Rhone Syrah than it does to any other region. It displays the classic white pepper aroma with hints of bacon fat and spice. There are also hints of plums, leather and tobacco. Although this wine is very rich and generous, at the same time it is well knit together and restrained. On the palate there is a generous amount of dark fruit with underlying firm but ripe tannins. Further aging should only add more dimensions to this already complex win. ~Steve Doerner



Origin: 100% Estate fruit, Willamette Valley



Fermentation: Approximately 10% of the fruit was left as whole clusters while the remaining 90%was destemmed into four 1.5 ton fermenters and one 4 ton fermenter. This wine was fermented exclusively utilizing native yeast.



Aging: Twenty-two months in French cooperage, 31% new.



Bottling: Blended and bottled unfiltered in August 2006.



Alcohol: 14.8%



Total acidity: .60



pH at bottling: 3.59



Production: 369 cases

This deep garnet colored Pinot Noir has great aromas of black cherries, currants, and orange zest with hits of leather and vanilla. The well integrated flavors include ripe cherries, pomegranate, cinnamon and sweet oak. This well balanced, beautifully concentrated wine shows a lot of complexity, probably due to its diverse vineyard sources. I expect this wine will improve for 5 to 10 years, although it is drinking very well now. ~Steve Doerner

Origin: 83% Eola-Amity Hills, 11% Coastal Hills,
6% Dundee Hills

Fermentation: Although this wine is made from many individual lots, they were generally fermented with 45% whole clusters. Native yeasts were used exclusively in fermenters raning in size from one to seven tons.

Aging: 18 months in French cooperage~49% new

Bottling: Blended and bottled unfiltered in May of 2007

Alcohol: 13.7%

Total Acidity: .53

pH at Bottling: 3.71

Production: 1287 cases

The 2005 Mt. Jefferson Cuvee is a medium garnet color. On the nose it is showing cola berry, oolong tea and wild berry aromas. It has the 'signature' Mt. Jefferson liveliness on th epalate with bright, juicy and mouth watering red cherry flavors that echo on the finish. Thee are more complex flavors of earth and sice evident on the palate but they need a little time to show through more completely. This wine will develop nicely in the short to medium term. ~Steve Doerner



Origin: 94% Eola Hills, 6% Coastal Hills



Fermentation: Although this wine is made from many individual lots, they are generally fermented with 45% whole clusters. Native yeasts were used exclusively in fermenters ranging in size from one to seven tons.



Aging: Twelve months in French cooperage, 24% new



Bottling: Blended and bottled unfiltered in November 2006



Alcohol: 13.9%



Total acidity: .85



pH at bottling: 3.77



Production: 3726 cases

This dark ruby wine is our third release of our estate Syrah and the coolest vintage of the three. It has deep, rich, almost sweet aromas of red raspberries, black currants and even hints of blueberries. The palate is very youthful and fruity with a slight gaminess and some Christmas spices as well. There is good flavor concentration with moderate tannins on the finish. This wine will likely benefit from a few years of aging. ~Steve Doerner



Origin: 100% Estate fruit (<1% Viognier), Eola-Amity Hills AVA



Fermentation: Approximately 10% of the fruit was left as whole clusters while the remaining 90% was destemmed into four 1.5-ton fermenters and one 7-ton fermenter. The was fermented utilizing native yeasts.



Aging: 22 months in French cooperage~31% new



Bottling: Blended and bottled unfiltered in August of 2007



Alcohol: 14.2%



Total Acidity: .62



pH at Bottling: 3.57



Production: 613 cases

The Germaine Chardonnay is light straw in color, with ripe banana-mango-starfruit aromas. The flavors are steely with veins of lychee and green olive and lemon-cream. It's a medium-weight white wine with mouth-watering qualities and a clean finish. I suspect this wine will evolve nicely in the bottle for a few years. ~Steve Doerner

Origin: 100% Estate fruit, Eola Hills

Fermentation: 100% French oak barrel fermented. Malo-Lactic complete.

Aging: 8 months in 60-gallon French cooperage- 40% new

Bottling: Bottled in June of 2006

Alcohol: 13.8%

Total Acidity: .68

pH at bottling: 3.58

Production: 58 cases

The 2005 Pinot Gris is a pale-straw color. It has a salty, sea-air freshness and the aroma of lime blossoms and minerals. The wine has a pleasant creaminess on the palate with flavors that are clean, dry and refreshing, right through to the persistent finish. It brought to mind a plate full of Hama Hama oysters, served on the 'aft deck', to this winemaker. ~Steve Doerner



Origin: 100% Estate, Eola Hills' area



Fermentation: Stainless Steel fermented, 100% Malo Lactic fermentation



Aging: Aged 8 months on lees in Stainless Steel



Bottling: Bottled in July of 2006



Alcohol: 13.7%



Total Acidity: 8.5 g/l



pH at bottling: 3.15



Production: 610 cases

This Chardonnay is light gold in color, and has a slightly floral aroma along with white peaches, quince, pears and a bit of vanilla. The rich flavors of ripe fruit are a good counterpoint to a hint of buttered toast. This mid-weight wine has a creamy texture, while the bright acidity keeps the wine from being cloying. Although probably not a wine for long-term aging, this wine could still benefit from a few years of cellaring. ~Steve Doerner



Origin: 100% Estate fruit, Eola-Amity Hills AVA



Fermentation: 100% French oak barrel fermented. Malo-Lactic complete.



Aging: 8 months in 60-gallon French cooperage~25% new



Bottling: Bottled in May of 2007



Alcohol: 14.4%



Total Acidity: .65



pH at Bottling: 3.69



Production: 117 cases

This Pinot Gris is a pale-straw color. It has the aroma of Asian pears, white flowers and green apples along with some mineral notes. On the palate it shows a ripeness, viscosity and concentration that give the impression of fruitiness in a decidedly dry wine. This dry style will make it an excellent accompaniment to a variety of dishes. ~Steve Doerner

Origin: 100% Estate fruit, Eola-Amity Hills AVA

Fermentation: Stainless steel fermented. 100% Malo-lactic fermentation

Aging: 7 months on lees in stainless steel

Bottling: Bottled in March of 2007

Alcohol: 14.3%

Total Acidity: 7.8 g/l

pH at Bottling: 3.36

Production: 1652 cases

This light straw-gold colored Viognier has aromas of ripe white peaches with hints of apricots and mango along with the typical floral components associated with this varietal. The flavors are very rich and round and echo the floral/fruit combination of the aromas. This is a full-bodied wine, but the generous acidity keeps it lively on the palate. As with almost every Viognier I've ever tasted, I would recommend early consumption to capture the wonderful, youthful aromas. ~Steve Doerner



Origin: 100% Estate fruit, Eola-Amity Hills AVA



Fermentaion: This wine was pressed into a combination of our oldest French barrels and stainless steel barrels where it underwent primary fermentation. Several different yeast strains were used for primary fermentation. 100% Malo-Lactic fermentation.



Bottling: Bottled in June of 2007.



Alcohol: 14.7%



Total Acidity: .78



pH at Bottling: 3.42



R.S.: .25%



Production: 420 cases