Bracken Vineyard Pinot Noir
Zoran Milin
“The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”
Marcel Proust
Bracken Vineyard Pinot Noir
Farmed organically and biodynamically, this is a co-fermentation of four Pinot Noir clones from Bracken Vineyard, resulting in a wine that transparently and expresses both the site and Eola-Amity, with tremendous depth and complexity..
Willamette Valley
VINEYARD
Geoffrey met Shelby Perkins while they were both pursuing the Master of Wine program. 2016 was the same year that Shelby first planted vines on her organic vineyard. Shelby’s commitment to soil vitality has deepened with each vintage, attracting some of the Willamette Valley’s top wineries to get in line for Bracken Vineyard fruit. Shelby’s meticulous farming, the vineyard’s complex soils and clonal diversity, and Eola-Amity’s cool micro-climate, come together in a remarkable site to make wine from.
SUB-REGION
The Eola–Amity Hills AVA is one of the most distinctive winegrowing regions in Oregon’s Willamette Valley. The Van Duzer Corridor winds slow ripening, preserving high natural acidity while the volcanic soils add structure to Pinot Noir.
Soil
Here, the soils are predominantly Nekia, Ritner, Witzel and Jory — all of volcanic origin but with varying depths. What that looks like is a soil spectrum of quickly draining, thin soils like Nekia which tend to produce Pinots with more structure and lifted acidity, all the way to iron-rich, water-retaining soils like Jory that produce more red-fruited Pinots. Having a broad mix of soil types allows for an elegant Pinot Noir with both structure and perfume.
Elevation
With these western benchland elevations, the vineyard receives good sunlight in the afternoon and evening, along with exposure to Van Duzer Corridor effects. All of this contributes to elongated ripening periods, and reduced heat stress.
Our Note
A classic expression of Eola-Amity Pinot Noir, with bright raspberry and sappy cherry fruit, beetroot and earth, enveloped by lingering spices.
vintage
2024
grape varieties
Pinot Noir
Winemaking
A co-fermentation of four Pinot Noir clones (Pommard, 828, 777, and 115), the wine received gentle pumpovers daily during a 21-day wild fermentation before being put to three neutral barrels for a slow, natural MLF. Matured for 11 months prior to bottling on October 8th, 2025.
PRODUCTION
64 cases
Alcohol
13.3
RS
1.2 g/L
pH
3.46
TA
5.4