Pinot Noir is the first wine love of our winemaker, Ben Thomas, and he has made critically acclaimed examples for several years. While still in Oregon, he sourced our first Pinot Noir from the biodynamically farmed Keeler Estate Vineyards in the Willamette Valley, America’s premier region for classic Pinot Noir styles. This site is on a southwest-facing slope on shallow sedimentary soils over an ancient seabed, just to the east of Amity in the famed Eola-Amity Hills district.
The vineyard is planted with Pinot Noir clones 667, 777, 115, 943, Pommard 04, 05 and Wädenswil, with vines up to fifteen years old. Polyculture farming, along with the use of natural rhythms, treatments and pest management, means that the highest quality grapes are grown in a deeply sustainable ecosystem.
Our Pinot Noir’s medium-bodied style and gentle oak influence make it a flexible match for a wide variety of food produced around Port Townsend. More intensely flavored fish dishes, from sturgeon to salmon and tuna, work very well, as do earthy, hearty dishes such as mushroom risotto.