2015 Knudsen Vineyards Reserve Pinot noir

Block 10 | 40%
Rootstock |Riparia
Clone | 777
Planted | 2006
Elevation | 755-840 ft
Exposure | E
Spacing | 5×5 ft

Block 11 | 30%
Rootstock | 3309
Clone | 777
Plated | 2004
Elevation | 705-815 ft
Exposure | NE
Spacing | 5×5 ft

Block 18 | 30%
Rootstock | Riparia
Clone | 777
Plated | 2000
Elevation | 570-670 ft
Exposure | SE
Spacing | 5×3.3 ft

DOUBLE GOLD MEDAL
Oregon Wine Awards (May 2018)

GOLD MEDAL
TEXSOM (May, 2018)

SILVER MEDAL
San Francisco Chronicle Wine Competition (January 2018)

Best of 2017 – Sip Northwest (October 2017)

Cellar Selects – Oregon Wine Press (November 2017)
“Rich, saturated and perfect for the cozy season, this wine smells of dusty mineralogy, earth, bark, roasted coffee, walnut skin, leather and dried flowers. Next, concentrated cherry and plum swirl on the palate with cola, milk chocolate, smoke and coconut. Substantial structure and zingy acid underline the exceptional taste experience.”

2017 Oregon Pinot Noir All-American, 96 points – PinotFile (December 2017)
“Moderately light garnet color in the glass. Welcoming aromas of fresh cherry, spice and rose petal. Upon entry, the wine engages with riveting and luscious black cherry, black raspberry and plum flavors accented with a charming dose of spice. A sophisticated wine that is truly special with impeccable balance, a seamless texture and a grand finish that lingers until the next sip. This collectible wine was even more seductive when tasted the following day from a previously opened and re-corked bottle when my wife and I eagerly polished it off.”

Wild 4 Washington Wines (August 2018)
“Wonderful at open, ready to enjoy. Also wonderful decanted. And the little I had left on day two was also delicious. I don’t often encounter a red wine which drinks beautifully at open and over two days. Impressed. Matched this wine with a delicately seasoned steak, and paired with baked apple (especially good), and yellow bell pepper. Surprised how well I enjoyed the baked apple, it was a good pairing with this wine. Serve lightly chilled and enjoy over the next five years.”

8/8+ – Talk-A-Vino (November 2017)
“Cherries, good acidity, layers, smooth, lavender-driven on the second day. Very polished, elegant, will evolve with time.”

Tasting Pour (November 2017)
“Rich, saturated, and ready to tuck in and enjoy this winter.  A nose of dusty minerality, earth, bark, roasted coffee, walnut skin, leather, and dried flowers.  Concentrated cherry and plum swirl with cola, milk chocolate, smoke, and coconut on a substantial structure with a zingy acidity.”

The 2016 growing season was one of the earliest on record and the third of three consecutive warm growing seasons, pushing the envelope for defining the new normal in Oregon. Bud break was two to four weeks earlier than usual and a brief heat spell at bloom condensed flowering, resulting in a smaller fruit set and clusters. July and August had fewer heat spikes compared to the 2014 and 2015 vintages, which led to smaller berry size and a higher concentration of flavors, while consistent warmth in August shepherded along an early harvest commencing in late August and concluding in mid-September. The 2016 vintage produced ripe and rich fruit with supple tannins, typically strong natural acidity and great flavor intensity. 2016 was an exceptional vintage in Oregon.