Our Wines

2015 Pinot blanc Freedom Hill Vineyard


Pinot blanc and Pinot gris are the result of natural mutations of Pinot noir and are thus closely related. The entire Pinot family ripens beautifully in Oregon because our climate is ideally suited to their growing needs. Mark began producing Pinot blanc in his tenth vintage because he believed it would be an exceptional match for shellfish. Its fruit highlights the natural "sweetness" of those foods. Mark decided to barrel ferment a small portion and age the wine on its lees to balance the full texture of many seafood dishes. Demand for our Pinot blanc has grown steadily.  Our Alsatian style Pinot blanc produces a wine with texture and ripe fruit flavors. It is fermented 21% in barrel and 79% in tank and aged for eight months on the lees.

Crop Level: 6.2 tons/acre
Harvest: 09/26/15
Bottled: June 2016

Vineyard Details

Freedom Hill Vineyard is located in the foothills of the coast range 10 miles southwest of Salem, Oregon. The vineyard was planted in 1993 on a well-drained silty clay loam. It has a southwest exposure at an elevation of 475' and benefits from heat rising off the valley floor.

Vintage Description

The summer of 2015 started off with intense heat that faded off into a very warm and sunny season. Harvest began early with us first picking fruit on September 2 in cooler conditions. Yields were about 15% higher than normal and fruit was as perfect as I have seen. We continued to harvest throughout September and finished by the end of the month. The balance of flavor, tannin, acid, and sugar were as perfect as I have seen in 29 years. I am excited to see how the wines develop.

Tasting Notes

The 2015 Pinot blanc has almost ethereal aromas of peach skin, white flowers, and jasmine, with hints of vanilla. Very pure and precise flavors of white stone fruit, allspice and an underlying orange/Meyer lemon freshness. Soft and supple on the finish with underlying balanced acidity, the white fruits and spice slowly fade into the finish. Especially good with fish tartare, ceviche, oysters, and diver scallops, this wine will continue to develop texturally over then next three years.

Mark Vlossak, Winemaker