Sally Bender

10

Soooooo smooth that it's dangerous.... I could chug the whole bottle 😅 At J. Gilbert's — 7 days ago

with David F.

John Howard

Harvest production at Hirsch and Cobb Wineries

9.1

This is the chard. Delicious and affordable. — a year ago

Trais Pearson

10

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! — 4 years ago

k

9.2

Long finish, dark fruit. Better as opens. — 3 days ago

Neal Ferry

9.0

Fresher than the 2021 — 7 months ago

with TwiLea

Allison Nash

8.9

Nice Pinot. Fuller bodies than Erath. Total wine. — 4 years ago

Sandra Stevens

9.6

Nice fruity flavor and held up once opened. — 5 months ago

joy horn

9.1

Bought at the winery 9/23, $60. Also labeled as Erath Clone. Very smooth and long finish. — 8 months ago

Rich Bluth

9.1

Costco $25… don’t know how they have an Oregon wine of this quality at that price! — 2 years ago

Paul T HB

9.4

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." — 4 years ago