Rounded out nicely (in contrast to the searingly tart 2008), this revels in stone fruits, pineapple, mixed citrus and racy acidity. It’s a juicy, penetrating wine, vividly expressive and utterly refreshing.
— P.G.
(8/1/2011)
From estate fruit, this is a cut above most similarly priced Oregon Pinot Gris. The nose sends up a lively mix of cilantro and other sweet herbs, leading into ripe pear-flavored fruit. Flavors meld and linger, acids refresh, and the wine takes a lovely, lazy stroll down your palate, inviting another sip.
— P.G.
(10/1/2009)
Fragrant with exotic spices, dust and incense, this new reserve from Methven is a supple and nicely structured Pinot that offers berry and hard candy fruit flavors. There is a light sense of the soil included within, and the tannins are dark, almost smoky.
— P.G.
(10/1/2009)
Tightly wound and spicy, this elegant wine captures the varietal character with crisp pear fruit, annotated with minty anise. It’s tangy, sleek, fine-boned and tart, fading gracefully as it winds into a clean finish.
— P.G.
(6/1/2010)
Bound to be a bit controversial, this searingly tart take on Riesling is for those who revel in high acids. It is comparable to a wine from Australia, with depth and minerality that elevates the flavors beyond mere lemon juice. Intense and lingering.
— P.G.
(4/1/2010)
Just a whiff of nail polish in the fruit-driven aromas, introducing a textural, fleshy style with underlying minerality. White peach and Bartlett pear fruit brings weight to the midpalate; the finish continues clean and fruity all the way through.
— P.G.
(8/1/2011)
Though not from the estate vineyard, this is a well-done reserve from this new and substantial Eola Hills vintner. Sweet and juicy, it’s like the concentrate of blackberry, raspberry and boysenberry. Good tannic structure supports the fruit.
— P.G.
(12/1/2006)
This is an interesting bottle from sourced fruit (rather than estate-grown). Ripe blackberry and black cherry fruit is matched to ripe tannins; the wine is dark, almost sultry, and the flavors flow seamlessly across the palate. There is a spicy lift and a hint of pickle barrel (American oak?) that concludes the presentation.
— P.G.
(7/1/2008)