2017 Amity Vineyards Bass Hill Pinot Noir

Regular price $50.00

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Black ruby plum, licorice, & orange zest


Bass Hill sits at roughly 600ft elevation just outside of the Van Duzer Corridor in the McMinnville sub-AVA of the Willamette Valley. This eight-acre vineyard's position is on a south-facing slope in ancient marine sediment soils which creates the right conditions for the growth of world-class Pinot Noir. The 115, Pommard and Wadenswil clones of Pinot Noir each offer their own unique contributions to the blend. Dry-farmed and own-rooted, these grapes truly provide a sense of place. With naturally low-yields and small berries we are able to craft wines that have powerful tannins and concentration along with a brilliant backbone of acidity creating focus and tension. A truly special spot and one of our favorite vineyards that we farm. We take a hands-off approach to making these wines and do not fine or filter them in order to allow full expression of the site. Each year we select a handful of our favorite barrels from Bass Hill to produce a vineyard designate wine that represents the best of the vintage.

In 2017 we finally had a wet winter that gave way to a cool and wet spring resulting in a mid-April budbreak. A warm May and mild June set the stage for a great flowering season that produced a very good fruit set. July was hot and sped the ripening process followed by the hottest August on record. September and October were warm and dry and helped to produce wines that are ripe without being overripe, providing generous fruit while still expressing nuance and balanced acidity. These wines are drinking great in their youth and will get better over the next couple of years. 

Vineyard Sources: 100% McMinnville AVA

Alcohol Content: 13.3% 

Residual Sugar: Dry

Why choose us?

A Storied Vineyard

What makes Amity so unique are the nearly 50-year-old own-rooted vines. They’ve had decades to work through the thin topsoil to dig deep into the ground and access these ancient nutrient-deprived soils. The combination of the vine's age, the absence of artificial inputs, and dry farming practices mean they are naturally low yielding. When vines have a lower crop load they can devote more resources to the grapes which leads to a better concentration of flavor.