2016 Amity Vineyards Bass Hill Pinot Noir

Regular price $50.00

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92 Points

Attractive, wild herbs with an array of typical pinot, red fruit and earthy notes. The palate has good focus and detail with a fresh, fleshy core of ripe-cherry flavor. Drink or hold. - James Suckling 

Black cherry, cranberry, crushed slate


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 make 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.

After a cold, damp winter we saw early spring heat that pushed bud break up a few weeks ahead of average. A heat spike around flowering caused potential yields to be reduced but would ultimately create small berries and loose clusters. The mild summer to fall temperatures allowed for great flavor development and concentration in the grapes. 2016’s wines are showing good concentration and intensity and have retained amazing freshness and acidity.

Vineyard Sources: 100% McMinnville AVA

Cellar Treatment: 100% French Oak 10 months

Alcohol Content: 14.5% 

Residual Sugar: Dry

PH: 3.34

TA 5.7 g/L

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.