Jacob-Hart Vineyard is a 36-acre property in the Chehalem Mountains AVA of Willamette Valley. It is also one of the oldest biodynamic vineyards in Oregon. I remember touring it in 2008 with TRMN (Tasting Room Managers Network), an innovative educational and marketing collaboration of WV wineries. Mike Wilson, the former brand spokesperson for Rex Hill led the tour. It was my introduction to BioD growing, and I was fascinated with the complexity of soils and farming practices at Jacob-Hart Vineyard. Anyway. I digress.
Thoughtful growing matters, and it comes into play in this exceptional wine. Earthy minerality, lush blue to black fruit, with acidity in balance with fruit and fine-grained tannins. Most important to me is the wine’s complexity, mouthfeel, and length. This Pinot has it all, and is drinking great now, or hold for five to seven years, at least.
This evening’s meal was grilled ahi tuna steaks, Rosemary roasted potatoes, with olive oil, and Fleur de Sel from the Carmargue region in southern France.
Kudos to Michael Davies – Read his Wine Characters Interview here – and the winemaking team for consistently delivering high-quality wines from this special vineyard.