Our Wines

2015 Pinot noir Shea Vineyard Special Selection (Only available in WineClub purchase0


This 'tete de cuvee' of Shea Vineyard Pinot noir is one of two selections our Winemaker made from 2015 in his ongoing quest to bottle the best Pinot noir that St. Innocent can produce in each vintage. The quantity is minuscule; about 1% of all Pinot noir that Mark makes. These wines are named the Special Selection series.

After more than a year of aging, Mark makes a meticulous barrel selection from the wine produced from the best one or two vineyards for that vintage. The goal is to find the five best barrels that, when blended, capture the most perfect expression of the terroir thus creating the most perfect wine from that vintage. One is new, the others are used barrels to maintain the balance and focus on the site and produce a truely ageable wine.

Vineyard Details

Shea Vineyard Pinot noirs emphasize weight with good acidity, layered flavors, concentrated fruit, and terroir specific flavors. The Shea Pinot noirs Mark has produced consistently out-age wines from other sites. He also considers them to be the most complex and detailed wines he makes. The best wines of Burgundy are exceptionally detailed wines that age very well. If we apply that standard to Oregon, Shea is a great vineyard. Shea is actually two vineyards separated by a steep ravine. Both of the blocks used for St. Innocent are located in the East Field. Block 6 was planted in 1998 with Dijon clone 115 and a small amount of Pommard (11 rows). It lies on a long SE slope at about 600' in elevation. The Terrace Block faces SW, is planted with the Pommard clone, and gets its name from the terraces carved into its steep slope.

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.