2017 Temperance Hill Pinot Noir

Regular price $50.00


Pomegranate, orange blossom, & forest floor


Temperance Hill is a storied vineyard in the Eola-Amity Hills that rests on a hilltop that was once the site of an ancient volcano. The thin topsoils allow the own-rooted, dry-farmed, organically grown grape to access these ancient volcanic soils that provide the grapes and resulting wine with a unique and specific sense of place. Dai Crisp, a legendary grower in the Willamette Valley has been farming this site since 1999 and knows how to get the best of the grapes on this land. 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. They are barrel-aged in French Oak and we select a handful of our favorite barrels from each year to showcase the best the vintage has to offer. 

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.

When to Drink: This wine is drinking great in its youth and will get better over the next couple of years.

Vineyard Sources: 100% Eola-Amity Hills 

Cellar Treatment: Hand picked/cold soaked for 3 days with 30% whole clusters. Primary fermentation was natural, then pressed off to neutral French oak barrels for 18 months

Alcohol Content: 13.3% 

Residual Sugar: Dry

91 Points
A perfumed nose of raspberries, sour cherries, tangerine peel, cedar and spice box. Medium-bodied with sleek tannins and fresh acidity. Some mineral and smoke. Flavorful, toasty finish. Drink now. - James Suckling

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.