John and Jody Wrigley saw their future vineyard through the trees, purchasing a steeply planted Christmas tree farm near McMinnville, Ore., in 2006. Two years later, they began the transition to Pinot Noir with clones of Pommard, Dijon 115 and 777, established as high as 740 feet in elevation. They debuted Pinot Noir program in 2009 with this blend, and they’ve proven to be fast learners. A charmed harvest of Sept. 25 and 10 months in new French oak made for aromas of Marionberry, huckleberry and black plum, backed by toasted walnut, brown sugar, Brach’s Root Beer Barrels, baking spice and orange oil. It’s a mouthfilling and delicious drink of black cherry, plum and raspberry with rich chocolate in the midpalate. The tannins are tucked firmly in the back, leading to more orange oil in the finish.
Production: 250 cases