past vintages of willamette valley pinot noir


2013 Willamette Valley Pinot noir

1534 cases produced
unfined and unfiltered
$42
label – Duane of big table farm

The use of whole cluster fermentation is the back bone of this wine. Lots of leather and oak spice on the nose. Black cherry, dried cranberry, and pomegranate, as well as cardamom and anise. Palm sugar, hay, clove and sandalwood on the palate. Very fresh and bright, approachable wine.

Soft tannins, and high acid, make this a great food wine.

scores—
9.0 — Vinography
90 points — Wine & Spirits Magazine
90 points — Josh Raynolds — Vinous


2012 Willamette Valley Pinot noir

785 cases produced
unfined and unfiltered
$40 (sold out)
label – florence and jackie of big table farm

This is a combination of new, used and neutral barrels from all our Pinot noir sites. The use of whole cluster fermentation is the back bone of this wine.

Aromas of pie, cherries, red raspberry, pomegranate. Oak spice, sandalwood, and vanilla add complexity to the palate.

With enough time open, a welcoming Ferrous/Iron quality comes into the mix. Juicy, ripe tannin, drinks like cranberry juice it is so fresh.

This wine has an ever so slight tannin component that adds a necessary texture/dimension tightening up the wine on the finish. It's beautiful now but will continue to evolve.

scores-
95 points- Wine Spectator
93 points- Wineanorak


2011 Willamette Valley Pinot noir

519 cases produced
unfined and unfiltered
$38 (sold out)
label - petunia and rose from big table farm

The 2011 Willamette Valley Pinot noir is a combination of new, used and neutral barrels from all our Pinot noir sites. The use of whole cluster fermentation informs it's aromatics of black cherry, raspberry, coffee, cinnamon, green peppercorn and smoked agave.

There is a perfect balance of tannin to frame the wine on the palate allowing the flavors of watermelon, green peppercorn, paprika and ancho chile to seamlessly flow into the smokey finish that reveals graphite and beef tartare.

It is a perfect synopsis of the vintage from our point of view. As always, we make what we love to eat and drink – this wine is no exception and we hope it will be a frequent companion at your table as well.

scores-
91 points- The Pinot File
91 points- Stephen Tanzer's IWC


2010 Willamette Valley Pinot noir

203 cases produced
unfined and unfiltered
$38 (sold out)
label - don and roger of big table farm

A slightly larger production than last year and more contributing vineyards have made this wine very approachable.

It has great fruit and spice that carries into a rich mid-palate, more spice, fruit and cola linger and keep me coming back for more. It is a very complete wine.

scores-
90 points- Josh Raynolds- Stephen Tanzer's IWC
90 points- Robert Parker- Wine Advocate


2009 Willamette Valley Pinot noir

92 cases produced
unfined and unfiltered
(sold out)
label – pumpkin the pig

The fruit is mostly from the Johan Vineyard about 20 minutes south of McMinnville. It was the last pinot we picked at the end of October - it is a cool site and was relatively unaffected by the warm spell in September.

Yields were carefully managed by friend Dan Rinke to just 1.4 tons to the acre. The wine was fermented with native yeast, about 75 percent whole cluster, aged in french oak for ten months with one new barrel, and two used.

The whole cluster aspect of the wine is prominent in the spicy aromatics of wet brush and smoky mole, with cherry fruit underneath. The palate is balanced between a core of umami and dark fruit and tannins that cleanse and compliment food in a hand in glove sort of way.

Pumpkin the pig graces the label.

scores-
92 points- Robert Parker- Wine Advocate
91 points and Year's Best Pinot (2012)- Wine & Spirits


2008 Willamette Valley Pinot noir

94 cases produced
unfined and unfiltered
(sold out)
label – jolene the pig

This Willamette Valley blend was primarily sourced from the Johan Vineyard, farmed by our good friend Dan Rinke. Dan has studied biodynamics and organics and is using environmentally responsible farming practices and working toward Biodynamic certification.

Dan gathers the manure from our cows here at big table farm and is using it in the preparations for the vineyard rows he's farming for us.

Oak Profile: 1/3 new oak, 1/3 once-used, 1/3 twice-used. 50% whole cluster fermentation.

scores-
94 points, Top 100 Wines of the Year, Best Pinot Noir- Wine & Spirits
93 points- Robert Parker- Wine Advocate