Smooth and balanced, opened up warm on a summer day. Perfect camping/picnic wine, even for people who don't like reds that much. Well done! — 2 months ago
Nice Pinot. Fuller bodies than Erath. Total wine. — 10 months ago
Very nice Willamette Valley pinot that was drinking well with a little age on it — a year ago
Floral nose. Buttery rose hips and cherry nut with medium viscosity. Citrus rind finish. Uncomplicated, wonderfully balanced. — 2 months ago
First night at Sea Breeze outside...we have heat lamp which just went out!!
Hope we get past this shit soon and we can get on with life as before — 4 months ago
We bought this 2012 in the tasting room in Willamette Valley on our honeymoon in August 2013. Glad we waited a few years on this one! Very bright honey suckle and maybe papaya (tasting notes) on the nose. Vanilla and buttery oak on the tongue, but nicely balanced by lemony acidity. Great wine! — a year ago
Opened up nicely as it aired and became richer. Plums, citrus, vanilla, and apricot finish. — 3 months ago
Our engagement wine! 💖 — 8 months ago
Its the Breaker Vineyard, JS 95
Love the description from the winery so I had to try one ☝️
I think I might get a couple more to age for a few years.
Winemaker's Notes: " The Breaker Vineyard is where we live. Planted in 1972 on its own roots, it occupies a windswept rocky hill on the northern tip of the Eola-Amity Hills. The original cuttings came from Dick Erath and were farmed by Rich Zielinski for four decades. To the north the soils are predominantly Nekia, moderately deep silty clay soils on top of basalt bedrock. The southern portion is predominantly Gelderman soil series which has much thinner topsoils with rocks and cobbles strewn throughout the rows. This endangered beast will be one of only two vintages (2018 & 2019) to come off this old vineyard before we begin replanting. This vintage is very limited and entirely unique. Built to go the distance, we know our children will be enjoying these wines for many years to come. It's just that special. Winemaking Yielding just over one ton per acre, this old vineyard was harvested on the 28th of September. One portion was destemmed into a small, open- top fermenter. The second portion was placed 100% whole bunch in a 500-liter amphora and left untouched for 19 days. The last portion was left 100% whole bunch and foot crushed only. All fermented with native yeast. This wine is a dramatic landscape of rich blue fruits, tense acidity buoyed by sweet tannins, and mouth filling richness. Bottled unfined and unfiltered." — a year ago