Dark, slightly hazy orange-pink. Deeply pitched raspberry, cherry compote, blood orange and rose oil aromas are lifted by subtle notes of cinnamon and white pepper. Broad, fleshy and dry on the palate, offering concentrated, penetrating red fruit and orange marmalade flavors and a strong suggestion of spicecake. Quite exotic and densely packed, this wine stretches the definition of rosé in the best sense (readers who have had the chance to try Maggie Harrison's Antica Terra Angelicall and the supernal Cerasuolo of Edoardo and Francesco Paolo Valentini will know what I mean). Finishes with excellent thrust and spice-driven persistence. I imagine that this would pair superbly with roasted birds or steak tartare and the cheese-matching potential here is limitless.

There are honeybees on the label of Big Table Farms' 2013 Chardonnay, and while the flavors aren't sweet, it does have a suave texture that brings honey to mind. From its luxurious, bready lees aromas and whiff of perfectly ripe apples to the savory, whey-like flavors and the freshness of it's texture, this wine conveys a gentle presence that all but forces you to lean in. Gorgeous in it's youth, it has structure to age well.

Light and sleek, this refined style unfurls pear, floral and spice flavors gracefully. This has presence and elegance. Drink now through 2018. 476 cases made.

Grapes sourced from Bieze, Durant, Wirtz and Yates Conwill vineyards. Unfined and unfiltered. Light golden yellow and slightly hazy in the glass. Welcoming aromas of citrus oil, spice, and honeysuckle. Soft and smooth on the palate, with bright flavors of yellow peach, apple, lemon zest and spice. A somewhat demure style that is beautifully balanced, finishing with zippy lemony acidity. 476 cases.

From one of Big Table Farm's main old-vine vineyard sources, this 2013 is supple and sturdy at once. A percentage of whole-cluster fermentation renders a textural heft, as well as a savory background complexity. At the core, a pure red fruit note sings, smoothing out the wine as it gives a gorgeous extra dimension.

Fresh and sleek, with nubby tannins underlying the cherry and blueberry flavors, mingling harmoniously as the finish lingers. Drink now through 2022. 303 cases made.

Light ruby in the glass, this wine smells of pungent cedar and crushed herbs with a hint of lavender. In the mouth very silky flavors of raspberry, lavender, cedar and crushed dried and fresh herbs have an incredible aromatic presence. Very nicely balanced acidity makes for a wonderfully delicious package. The faintest of tannins linger in the finish with scents of dried flowers. 12.8% alcohol.

One acre each of Pommard and 777. Unfined and unfiltered. · Moderately light reddish purple color in the glass. Upbeat aromas of black cherries, rose petal, spice, herbs and oak all interacting in harmony. Discreetly concentrated core of black cherry fruit complimented by smoky oak and an earthy presence. The tannins are well balanced and the juicy acidity adds tension. The wine finishes very suave with a cherry-fueled wave of goodness. 303 cases.

Dark red. Heady, complex aromas of fresh red berries, rhubarb, potpourri and five-spice powder, with a subtle hint of cola emerging slowly. Juicy and precise, offering gently sweet raspberry and cherry flavors that tighten up in the mid-palate. Packs a pretty serious punch but comes off as lithe, finishing with excellent energy and smooth tannins that build stealthily.

Pale ruby in color, this wine smells of crushed herbs and dried flowers, suggesting whole cluster fermentation. In the mouth, wonderfully delicate flavors of raspberry and raspberry leaf mix with crushed green herbs and a faint earthy note. Silky and plush, with perhaps less acidity than I would like, but in this case this adds to the impression of delicacy. Very pretty. Barely perceptible tannins. 12.1% alcohol.

Limpid red. High-pitched red berry and floral aromas are complicated by suggestions of allspice and sassafras, with a hint of smoky minerals in the background. Bright and nervy on the palate, offering incisive raspberry and bitter cherry flavors and a touch of musky rhubarb. Finishes taut and spicy, with smooth tannins coming up slowly.

Pretty and light, with tangy red fruit flavors, this has a frisky, juicy, cherry core that counterbalances a mildly tarry tannic grip.

Deep red. Sexy, spice-laced red berry, cherry and lavender pastille scents are overlaid by a smoky quality. Taut and nervy on entry, then fleshier in the middle, offering gently sweet raspberry and cola flavors that are given lift by tangy acidity. Closes sappy, spicy and very long, with smooth tannins adding shape to the wine's juicy red fruit.

Supple, complex and harmonious, weaving together savory spice and autumn leaf overtones with ripe currant and black plum flavors. Open-textured and seductive, this unfurls gracefully through the long finish. Drink now through 2023.

Bright red. A highly perfumed bouquet evokes red berry preserves, Asian spices, licorice and mocha, plus a bright mineral overtone. Sappy, gently sweet and penetrating on the palate, with intense black raspberry and rose pastille flavors opening nicely with aeration. Notes of cola and mocha appear on the strikingly long, spicy finish, which is framed by well-integrated tannins.Bright red. A highly perfumed bouquet evokes red berry preserves, Asian spices, licorice and mocha, plus a bright mineral overtone. Sappy, gently sweet and penetrating on the palate, with intense black raspberry and rose pastille flavors opening nicely with aeration. Notes of cola and mocha appear on the strikingly long, spicy finish, which is framed by well-integrated tannins.

Brilliantly focused, tangy and balanced, offering towering flavors of pear, pineapple, cream and floral on a pinpoint of acidity, broadening into an expressive, explosive finish. Delivers tremendous precision, persistence and expression.

Moderately dark reddish purple color in the glass. A glorious nose offers upbeat aromas of black raspberry, cherry, blueberry, spice, and espresso. This wine has more oak presence than I like initially, but the fruit intensity can take it, and the wine sheds its oak the longer it sits in the glass. Vibrant fruit flavors of well-ripened black raspberry and black cherry, nicely spiced. Similar to the Willamette Valley wine in flavor profile but more intensity, a longer finish, and a more seductively plush mouth feel. This wine grows on you, the longer you spend with it. Easily a ten year wine.

Bright ruby-red. Sexy, high-pitched aromas of black raspberry, potpourri and smoky minerals, with a hint of sassafras in the background. Concentrated yet lithe on the palate, offering sappy, spice-tinged dark berry flavors and a bracing jolt of acidity that adds focus and lift. Rounds out with air and shows excellent clarity and alluring sweetness on the long, gently tannic finish.

Here's the most complete red we've tasted so far from 2012 in the Willamette Valley. Scents of tar and lavender suggest stem contact (about 30 percent, according to winemaker Brian Marcy); add to this a whiff of salted plums and black cherries. The flavors are juicy and mouthwatering, unabashedly generous and approachable, with a saturation of flavor that's deeply satisfying.

Supple, open-textured and distinctive, with earthy, savory nuances around a core of plum and spice flavors. Hints of smoke and grilled meat add extra depth as the finish lingers expressively. Drink now through 2022.

Brilliantly focused, tangy and balanced, offering towering flavors of pear, pineapple, cream and floral on a pinpoint of acidity, broadening into an expressive, explosive finish. Delivers tremendous precision, persistence and expression.

Sleek and ripe, with blackberry and cherry flavors on a polished frame, picking up a granite note as the finish persists. The tannins build on the finish, marking this as one for the cellar. Best from 2016 through 2022.

14.7% alc., 326 cases, $48. Last vintage from this vineyard, which was sold to Burgundy producer Louis Jadot in 2013. Moderately dark reddish purple color in the glass. The nose is stunning, with an array of nuanced scents including plum, blackberry, black raspberry, sous-bois, exotic spices and bark. Mid weight plus core of well-ripened purple and black fruits, nicely spiced with well-integrated oak. Very fruity, slightly sweet and juicy, with a firm tannic backbone. Bigger, riper and sappier in this vintage as one would expect from a somewhat warm site in a warmer vintage. Evolves beautifully over time in the glass and is much better later in the day, offering a remarkably long grand cru finish. A memorable swan song.

Brilliant ruby-red. Candied red berries, rose oil and five-spice powder on the highly perfumed, mineral-tinged nose. Shows very good depth and energy, offering vibrant black raspberry and bitter cherry flavors that gain weight and spiciness with aeration. Creamy and seamless in texture but comes off as lithe, with no excess fat. Dusty tannins provide a framework for the wine's juicy, expansive fruit on the spicy, floral back end.

14.1% alc., 230 cases, $48. The owners of this vineyard have tended it for over 30 years. Moderate reddish purple hue in the glass. Appealing initially, with bright aromas of berry jam, spice and subtle smoky oak, picking up appeal over time in the glass. A mid weight, glorious combination of plum and boysenberry fruits with a riff of smoke and anise. The fruit is ripe but not over ripe and definitely makes a statement. The texture is silky, the tannins are reserved, and the finish offers a good cut of citrus-driven acidity. This wine could use a little more time in bottle for the smoky oak to fully integrate.

Fresh and vibrant, with juicy, cranberry-tinged blackberry and white pepper flavors. A medium-weight wine, finishing on a savory note. Shows depth and persistence. Drink now through 2020. 230 cases made.

Brilliant ruby-red. An exotically perfumed bouquet displays scents of red berry liqueur, cherry pit, candied rose and minerals, with a suave Asian spice nuance adding complexity. Shows very good clarity and lift to its vibrant raspberry and bitter cherry flavors, with complicating hints of allspice and black cardamom. Nervy, focused and pure on the penetrating finish, which features silky tannins and a suave, lingering floral flourish.

Bright, focused and generous, with red berry, cinnamon and plum flavors, playing harmoniously on a vivid, lively canvas. Has presence, elegance and refreshing lift on the finish. Drink now through 2022.

13.2% alc., 161 cases, $49. Tom and Bill Cattrall organically farm this vineyard in the Eola-Amity Hills. Own-rooted Wädenswil vines. Fermented 50% whole cluster. · Moderately dark reddish purple color in the glass. The nose offers aromas of black cherry, Marionberry, briar patch and tobacco oak. Modest in concentration but highly flavorful, with a good tannic backbone and acid spine. The middleweight flavors of plum reduction sauce and berry preserves are somewhat sappy and accented with a tug of oak. The lip smacking good finish is riff with bright acidity.

Brilliant ruby-red. Mineral-accented dark berry and cherry scents show excellent clarity and a sexy floral quality, along with a touch of incense. Stains the palate with intense black raspberry and mulberry flavors sharpened by a jolt of white pepper. Gains sweetness and depth with air and finishes strikingly long and smooth, with supple tannins, echoing spiciness and a lingering rose pastille note.

14.3% alc., 232 cases, $48. Moderate reddish purple hue in the glass. Highly aromatic, with bright scents of fresh raspberry coulis, cherry sauce, spice and a bit of smoky oak. A lovely wine with character, displaying a discreetly concentrated core of black cherry and black raspberry fruit. Definitely ripe but not over ripe, with a complimentary accent of oak-driven anise and black tea. The finish is persistent and highly pleasing, driven by tart cherry acidity. Tasted the 16 following day from a previously opened and re-corked bottle, more floral and spice accents appear, and the soft, fine tannins make for a dreamy mouthfeel.

Sleek and distinctive, with spicy, complex, dead leaf-accented cherry and raspberry flavors, hinting at sassafras as the finish lingers deftly, with depth and persistence. Best from 2016 through 2022. 232 cases made.

Vibrant and intense, pulsing with mint-edged raspberry and spice flavors that ride easily over velvety tannins and persist on the refined, gently minerally finish. Drink now through 2022.

14.1% alc., 785 cases. A combination of new, once used and neutral barrels from all Pinot Noir sites. Whole cluster fermentation is the backbone of this wine. Unfined and unfiltered. · Moderate reddish purple color in the glass. Great nose with elevating aromas of ripe cherry mash, black grape preserves, and plum sauce. Good fullness with intoxicating exotic spices and a full complement of tasty black raspberry and plum fruits with a hint of Dr. Pepper, mocha java and cola. This pleasure juice is ready for current drinking. An impressive appellation wine that benefited from whole cluster fermentation in this vintage.

Vivid ruby-red. Intense spice- and smoke-accented aromas of blackberry, cherry-cola and potpourri, with a minerally nuance coming out with air. Silky, expansive and energetic, offering juicy dark berry and bitter cherry flavors that are given spine by tangy acidity. Shows a suave blend of richness and vivacity and finishes very long, with sneaky tannins and a hint of licorice. At 14.1% alcohol this is pretty strapping by the standards of this producer, but the wine wears it effortlessly.

Bright red. Spicy red berry and cherry pit aromas are complicated by notes of dried rose, blood orange and smoky minerals. Taut and bracing, offering bitter cherry and raspberry flavors and a sexy floral pastille quality. Energetic, precise and appealingly sweet on the finish, with the red berry and mineral notes resonating.

12.9% alc., 287 cases. This vineyard is the warmest site in the Big Table Farm lineup. Typically this wine needs a few years to mature and this is evident in this vintage as well despite spending a year in barrel and a year in bottle. Moderately deep reddish-purple color in the glass. A well-mannered wine with aromas of dark cherry, marionberry and spice that fill the glass. While the core of black cherry fruit is delicious now, the wine is relatively primary at this stage. Still, it is obviously a classy and sophisticated offering. The tannins are firm but balanced and the finish is juicy and well-endowed with grandiose fruit flavor. Hold for 2-3 years or decant if you must drink now. In the PinotFiles 'Team of All-Americans' in his end of year round up...

Representing Carver's and Marcy's largest as well as (at 12.9%) highest alcohol lot of its vintage, their 2011 Pinot Noir Resonance Vineyard features a luscious strawberry and red raspberry melange subtly marked by oak resin and caramel. The tannins here are noticeable but well-integrated, and musky allusions to peony and narcissus waft all the way through to the wine's long, lip-smacking finish. I imagine that this will perform well through at least 2020 and may well gain complexity along the way. (I learned just before going to press that next year's will be the last Big Table Resonance Pinot, now that the vineyard has been purchased by Jadot.)

Vibrant aromas of strawberry, cola, blood orange and Asian spices. Suave, silky and weightless, with a penetrating quality to its flavors of red berries, spice cake and candied rose. A lively, emphatically spicy pinot, with excellent definition, suave florality and impressive finishing cling.

Carver and Marcy's 2011 Pinot Noir Sunnyside Vineyard issues from a site southeast of Salem planted with Wadenswil already in 1970, that they have tapped here for the first time and report being meticulously and tirelessly farmed by the same family since the 1980s. Red currant and sour cherry give a juicy, tangy, berry-crunching vintage-typical account of themselves on a polished buoyant palate, with invigorating notes of cress and a mouthwatering lick of salt adding to the refreshing and sustained finishing appeal. This may well gain complexity with some time in bottle and ought surely to perform admirably through at least 2020.

A pretty mélange of various red berry fruit, plum and floral aromas; I would advise decanting this as it definitely helped bring out the nose. There is good volume and intensity to the delicious and relatively fine medium-bodied flavors that possess a beguiling mouth feel, all wrapped in a dusty, complex, balanced and lingering finish. This is lovely and I very much like the style.

Light and woodsy, this has a perfumed scent of dried rose petals and flavors of red cherry. While it feels light, it retains tension, ideal to pair with poached salmon.

Bright red. High-pitched aromas of red berries, star anise and smoky minerals. A suave floral pastille nuance emerges with air and joins sweet raspberry and cherry-cola flavors on the palate. Finishes with strong mineral cut and lingering floral and bitter cherry qualities. Quite graceful, and balanced to reward at least a few more years of patience.

An extraordinarily Volnay-like nose and palate of porcini and morels steeped in fresh red fruits and tinged with spices characterizes Big Table's 2011 Pinot Noir Cattrall Brothers Vineyard. The alliance displayed here of textural tenderness and underlying richness with levity and sheer refreshment is irresistible. Moss, wet stone, and mineral salts lend further mouthwatering intrigue to a lusciously as well as invigoratingly lingering finish. Many growers advised me that any of their colleagues who claimed not to have chaptalized in 2011 were lying; but I'm quite sure the 11.9% alcohol in this late October-harvested Pinot from immaculately and organically tended vines is "natural"! Expect this umami-rich, delightfully distinctive elixir to perform with dazzling versatility through at least 2022.

From an organically grown high-elevation vineyard near Amity, this wine starts out rather cool, dark and spice-driven, in keeping with the cool vintage. After a few moments a collection of red fruits peek out from the gloaming and slowly build. Brian Marcy and Clare Carver have crafted a remarkably expressive cool-climate pinot that provides graceful tension between fruit and savory elements, now sanguine, now sumptuous, at perilously low alcohol (11.9). It's persistent freshness and smokey, tarry savor make a lasting impression. (143 cases)

After an exuberant first impresion of purple fruit and purple flowers, this wine reveals an earthy bottom note. From vines planted in the early seventies, that earthiness grounds the wine as it lends complexity. After two days it remains smoky, with a fleshy middle and taut finish; poised and ready for roast chicken.

Vivid red. High-pitched redcurrant, strawberry and blood orange scents are complemented by notes of spice cake and fresh flowers. Bright, racy and subtly sweet, offering zesty red fruit and floral flavors and a bracing jolt of minerality. Closes with lingering sweetness, soft tannins and a sexy note of candied rose.

12.6% alc., 119 cases. This vineyard is old by Oregon standards as it was planted in the early 1970s. Brian likes to say he was still wearing diapers when the vines went into the ground in this vineyard. Moderate reddish-purple color in the glass. This wine reminds of cherry pie baking day at cooking school. Deliciously flavored with ripe cherries and baking spices with a hint of sandalwood and wintergreen. Crisp and juicy with a long, spirited finish. Hard to put your finger on the reasons for it, but this wine grabs your interest and holds it. An old vine treasure. (In the PinotFiles 'First Team of All-Americans' end of year round up.)

Wild ginger-, sassafras-, walnut- and lemon rind-inflected red berries scent and flavor. Carver and Marcy's 2011 Pinot Noir Wirtz Vineyard whose infectiously juicy brightness, incisive spiciness, zesty piquancy, red raspberry seed-crunch and cyanic cherry-pit glow are further augmented by a sharp and subsequently musky bite uncannily akin to rose radish. I imagined a significant contribution of stems in the fermenter given the great support, complexity, the vibrancy that attends the tannins here, but it turns out that nearly all of the fruit for this bottling was de-stemmed. Finishing with vibrant and invigorating persistence, this buoyant (12.6% alcohol) beauty ought to perform gloriously through at least 2022.

Light, bright red. Spice- and floral-accented aromas of dried cherry and redcurrant, with a musky rhubarb quality coming up with air. Light-bodied, chewy and refreshingly bitter, offering taut but concentrated red fruit flavors and a hint of bitter orange pith. Closes with firm grip and very good length, leaving a smoky note behind.

12.6% alc., 519 cases. A combination of new, once used and neutral barrels from all Pinot Noir sites. Some aspect of whole cluster and the result of sur lie aging. · Moderately light reddish-purple color in the glass. Very fragrant with scents of red cherries and wild strawberries. Fresh, bright and refreshingly juicy with flavors of red cherries, raspberries on the vine, watermelon, and toasty oak. Light and delicate, but charming with electric acidity. The best Willamette Valley bottling from Big Table Farm in a few years. Good (+).

Bringing together fruit from numerous sites including those also subjected to single-vineyard bottlings, the generic Big Table 2011 Pinot Noir reflects a roughly 50% share of whole clusters in the fermenter. Juicy wild cherry tinged with rose hip, hibiscus, geranium, mint and orange rind make for a refreshing and metaphorically cooling performance that's also delightfully buoyant (at 12.6% alcohol) and texturally tender. This exemplifies not just its vintage's delicious peculiarities but also virtues that - among red wines, at least - only Pinot Noir can deliver. I suspect this will delight through 2018.

Vivid red. Pungent, spice-accented cherry and blackberry aromas show very good clarity and a hint of tarragon. Sappy and penetrating, offering black raspberry and bitter cherry flavors that pick up a smoky nuance with air. Supple tannins give shape to the subtly floral finish

12.6% alc. A collaboration with Don, Johanna, Lynne and Perry who farm this vineyard. · Moderately light reddish-purple color in the glass. The nose opens gradually, revealing aromas of dark cherries, violets, spice and brewed tea. Very satiny and seamless on the palate with a tasty core of fresh cherry fruit enhanced with accents of savory herbs. Modest weight, with very supple tannins, leaving behind a combination of cherries and green salad on the finish. I like this wine a lot for its easy manner. A very admirable effort in this difficult vintage. Very good.

Bringing together fruit from numerous sites including those also subjected to single-vineyard bottlings, the generic Big Table 2011 Pinot Noir reflects a roughly 50% share of whole clusters in the fermenter. Juicy wild cherry tinged with rose hip, hibiscus, geranium, mint and orange rind make for a refreshing and metaphorically cooling performance that's also delightfully buoyant (at 12.6% alcohol) and texturally tender. This exemplifies not just its vintage's delicious peculiarities but also virtues that - among red wines, at least - only Pinot Noir can deliver. I suspect this will delight through 2018.

Lively, fresh and distinctive for its aromatic accents of river stone and cardamom around a sleek core of lemon, white grapefruit and green apple flavors, persisting with finesse. Drink now through 2018. —H.S.

12.8% alc., 136 cases. This is no surprise as Brian has worked extensively with Chardonnay at Neyers Vineyards and Marcassin in the past. 60% of the fruit is from Bieze Vineyard which shares a fence with Seven Springs Vineyard. The balance of the blend is from the Wirtz Vineyard which dates to the early 1970s. Barrel fermented in mixed aged French oak barrels. Unfined and unfiltered and not cold stabilized. Label is adorned with bees courtesy of Clare and her hives. Light straw color and clear in the glass. Brilliant aromas of fresh applesauce, the air after a rain, and graphite. Appealing flavors of baked apples, pear and lemony citrus. Slightly creamy on the palate with a refreshing lift of acidity on the finish. Not a showy or dolled-up wine, put pure and modest. One of the better Chardonnays I have had from Oregon. Bring on the oysters! - this is the ONLY Oregon chard in the PinotFiles 'First Team of All-Americans' in his end of year round up of chardonnays.

Representing a new wine for them, Carver and Marcy's 2011 Chardonnay comprises two barrels from old vines at Wirtz assembled with three from the first crop off of a new vineyard neighboring to, and shared with, Seven Springs. Silken in texture, and delicate in both its (under 13% alcohol) weight and its evocations of lemon oil, apple blossom, fresh lime and raw hazelnut, this lingers soothingly as well as refreshingly. It will be fascinating to follow for at least 2-3 years, though potential owners should bear in mind that it has been neither filtered nor cold-stabilized. (The barrels for this cuvee, incidentally - like many of those employed at Big Table as well as at Coleen Clemens - are ones first utilized by Marcassin.)

11.4% alc., 91 cases. Barrel fermented to dryness with native yeasts and complete malolactic fermentation. Moderate golden yellow color and slight haze (unfiltered) in the glass. Lovely aromas of lemon zest, wet stone, buttered brioche and paraffin. Very flavorful with pleasing notes of lemon and grapefruit with a touch of spice and a subtle petrol note. Slightly creamy in the mouth with a firm grip of lemony acidity on the bright finish. I don’t drink much Riesling, but I know a great one when I taste it.

12.8% alc., 136 cases. This is no surprise as Brian has worked extensively with Chardonnay at Neyers Vineyards and Marcassin in the past. 60% of the fruit is from Bieze Vineyard which shares a fence with Seven Springs Vineyard. The balance of the blend is from the Wirtz Vineyard which dates to the early 1970s. Barrel fermented in mixed aged French oak barrels. Unfined and unfiltered and not cold stabilized. Label is adorned with bees courtesy of Clare and her hives. Light straw color and clear in the glass. Brilliant aromas of fresh applesauce, the air after a rain, and graphite. Appealing flavors of baked apples, pear and lemony citrus. Slightly creamy on the palate with a refreshing lift of acidity on the finish. Not a showy or dolled-up wine, put pure and modest. One of the better Chardonnays I have had from Oregon. Bring on the oysters! - this is the ONLY Oregon chard in the PinotFiles 'First Team of All-Americans' in his end of year round up of chardonnays.

Light purple. Redcurrant, cherry and Asian spices on the assertively perfumed nose. Bright and racy, offering intense red fruit flavors accented by cinnamon and allspice. Shows very good energy on the finish, which leaves notes of gingerbread and candied cherry behind. This intriguing wine is 90% 2010 pinot noir from the Resonance vineyard and 10% 2009 syrah and it was fermented with some whole clusters, which are no doubt responsible for its wild, spicy character.

12.9% alc., 140 cases. A blend of 90% Resonance Vineyard Pinot Noir (2011) and 10% White Hawk Syrah (2009). Label features Clare's plough horse. Fermented with some whole cluster. Aged in about 30% new French oak. Moderately dark reddish-purple color in the glass. Intensely fruity on the nose featuring aromas of cherry pie glaze and black raspberry jam, with hints of pipe smoke and oak. Rich and full-bodied on the palate with a lush core of black cherry and black raspberry fruits accented with spice and oak. Amazing amount of fruit flavor and soul packed into a wine with very low alcohol. Good.

12.6% alc., 110 cases. An "orange" wine created by taking a traditionally white grape and leaving it on it's skins to add color and texture, then pressing and finished by fermenting to dryness in neutral French oak barrels. Full MLF, unfined and unfiltered. Medium blood orange color in the glass. An unusual wine that is challenging to describe properly. Aromas of citrus peel, melon and herbs. An easy drinker that is very light and extremely dry on the finish showing flavors of white stone fruits, white raspberries, vanilla, orange peel and toast. A welcome aperitif if chilled, or a good accompaniment to shellfish. Good.

Bright red. Intensely perfumed nose offers raspberry compote, Asian spices and potpourri, plus subtle cola and incense top notes. Juicy and precise, with impressively focused, pure red fruit and floral pastille flavors that gain sweetness and power with air. Finishes spicy and long, with a lingering floral character.

Plummy, with scents of soy and beef tea, there's an earthy feel to this wine that grounds it in a savory realm from start to finish. It still feels young; cellar and serve with roast squab.

Moderately light reddish-purple color in the glass. Perfumed with oak-kissed, fresh Bing cherries. Tasty core of dark cherries on a light and elegant frame with subtle notes of spice and oak. Finishes strong with a black cherry flourish. Good.

Bright red. Heady scents of candied red fruits, cola, vanilla and fresh rose. Juicy and lithe on the palate, offering sappy raspberry and cherry-cola flavors given spine by tangy acidity. A hint of blood orange adds cut to the very long, focused finish.

Utilizing five mini-vinifications, including some with stems, Carver and Marcy have crafted a 2010 Pinot Noir Resonance Vineyard that seems to aptly showcase the virtues of this biodynamically farmed site in the Coastal Range foothills west of Carlton on Peter Rosback's stylistically very different renditions of which I report in this issue under Sineann. Fresh cherry, rose hip, and hibiscus in the nose follow as inner-mouth perfume on a bright, juicy, energetic palate, with a savory undertone of clean, marrowy meatiness and with orange rind, fresh ginger, rose hip, and cherry pit all lending intrigue and invigoration to the finish. This beauty should prove fascinating as well as versatile over at least the next 6-8 years.

Label features Ronnie the steer at Big Table Farm. 75% whole cluster, aged sur lie in 30% new French oak barrels for 10 months. Unfined and unfiltered. Moderately light reddish-purple hue in the glass. The nose is a little tight, but offers attractive scents of dark red cherries and strawberries. A transparent wine of great pedigree and delicacy, with inviting flavors of pie cherries and ripe strawberries caressed by supple tannins and crisped by bright acidity. A very charming wine that won't knock your socks off with powerful extraction, but offers a gentile, extremely enjoyable drinking experience.

Bright red. Fragrant, complex bouquet evokes red fruit preserves, incense and floral oils, with a strong spice element. Racy and precise, with sweet raspberry and cherry flavors complemented by Asian spices and a touch of blood orange. Closes with excellent energy and focus, leaving star anise and bitter cherry notes behind.

12.6% alc., 118 cases. Label features an old truck from the vineyard. Sourced from the oldest certified organic vineyard in Oregon that was planted in the early 1970s. · Moderately light reddish-purple color in the glass. Bright aromas of black cherries, stem and new oak. Rounded cherry core with an herbal, savory riff, offering a silky mouth feel, supple tannins and impeccable balance. Still carrying a substantial load of oak. Needs more cellaring. Good.

Bright red. Sexy, heady aromas of raspberry, sassafras, star anise and potpourri, with a hint of blood orange. Sweet, penetrating red fruit flavors show excellent clarity and depth, with tangy acidity adding lift. Pure and focused pinot with strong finishing cut and lingering floral character. Packs a serious flavors punch but comes off as lithe.

Carver and Marcy's 2010 Pinot Noir Wirtz Vineyard combines high-toned evocations of kirsch and plum as well as green herbal distillates with heady bittersweet perfume of wisteria, iris, and mint for a head-turning bouquet. The inner-mouth perfume here is nearly as heady, and soars on a buoyant profusion of juicy fresh plum, cherry, and blueberry shadowed by their distilled counterparts. The wine wants to be silken and oh so refined.

Light, bright red. Asian spices and red berries on the fragrant nose and in the mouth. This lithe, nervy pinot finishes with strong cut and very good persistence. No excess fat here.

Bringing together fruit from Pelos Sandberg and Johan vineyards in the Eola-Amity Hills with Wirtz on the northwestern edge of the Willamette, the Big Table Willamette appellation 2010 Pinot Noir is sappier and less woody than its pure Pelos Sandberg counterpart, its fresh plum and cherry tinged with sassafras and brown spices. Only at one of the sites that inform this did natural alcohol reach 13%, but Marcy didn't chaptalize (though in 2011 he did a bit). One upshot is a levity that nicely fits the brightness and purity of fruit as well as the subtly silken texture on exhibit here. I suspect this will be best enjoyed over the next 2-3 years.

Moderately light garnet color in the glass. Attractive aromas of red fruits, spice, sweet oak and pipe smoke. Light in weight with crisp and juicy red cherry and red berry flavors with farm-driven notes of tar, green garden and salinity.

The 2009 Pinot Noir Resonance Vineyard (planted in the early 19980s) was also fermented with native yeasts, 75% whole clusters, and aged sur lie in 30% new French oak for 10 months. It emits a captivating bouquet of exotic spices, incense, raspberry, cherry, and smoke. Dense on the palate with succulent fruit and impeccable balance, this lengthy effort will be at its best over the next 8-10 years.

Rich and forward, this wine has the beautiful purity of fruit that Resonance frequently provides, evidenced by a beam of raspberry flavor and completed by a touch of cola on the finish. It needs time to knit then serve with roast salmon.

Pommard, Wädenswil and Dijon 777 clones. Fermented with natural yeast, some pigeage, and aged sur lie in French oak. Unfined and unfiltered. · Moderately deep garnet hue in the glass. Boisterous and alluring aromas of dark, rich Pinot fruits that just won’t quit. Delicious attack of dark berry jam with ever changing additional layers of flavor that include anise, lavender and Asian spice. This is a wine of discovery, revealing more interest with each sip. The tannins are reigned in making for approachability now and the succulent fruit is hard to resist, but this wine will get better with cellaring. Fabulous goût de terroir.

The 2009 Pinot Noir Willamette Valley is sourced mainly from the Johan Vineyard south of McMinnville where yields were a tiny 1.4 tons per acre. The wine was fermented with native yeasts and 75% whole clusters and aged for 10 months in 33% new French oak before bottling without fining or filtration. Aromas of smoke, underbrush, spice box, cherry, and rose petal compose the bouquet of this savory effort. In the glass it opens to reveal layered fruit, succulent flavors, enough structure to evolve for 1-2 years, and excellent balance. It will deliver optimum drinking until 2019.

This wine's pronounced aromas of spice range from bergamot to violets and anise, all in support of fresh ripe raspberry. Give it time for the intriguing spice and fruit from the whole-cluster fermentation to better integrate. Then serve with lean cut of lamb.

April 2012 edition.

The 2009 Pinot Noir Cattrall Brothers Vineyard (the oldest organically certified vineyard in Oregon planted in the early 1970s) was native fermented with 75% whole clusters from the Wadenswil clone. Aging was in entirely neutral oak. Pale ruby red in color, it sports fragrant aromas of spice box, cherry cola, brown sugar, incense, and floral notes. Velvety-textured, complex, and elegant on the palate, it is a forward effort meant for drinking now and over the next 6-7 years.

From the oldest certified organic vineyard in Oregon, planted in the 1970s. Unfined and unfiltered. · Moderately light reddish-purple color in the glass. Lovely aromas of cherries, strawberries, red roses and sandalwood. Delicate but tasty core of red fruits with strawberry flavor at the forefront and toasty oak and baking spices adding interest in the background. A charming wine with admirable balance that is drinking nicely now. Very Good.

The new releases include one white wine, the 2009 Riesling Brooks Estate Vineyard. Not your typical Riesling, it was barrel-fermented in neutral oak, fermented completely dry, and aged sur lie with batonnage for 10 months before bottling without fining or filtration. Aromas of stony minerals, petrol, citrus, and spring flowers inform the nose of an intense, round, smooth-textured Riesling with a firm acid structure and exceptional length. It is likely to evolve for 2-3 years and could drink well for a decade.

Wine and Spirits names it's picks for top 100 wines internationally for 2010 — yup Big Table Farm Pinot Noir!

The 2008 Pinot Noir Willamette Valley was sourced primarily from the Johan Vineyard, made with 60% whole clusters, and aged in 25% new oak. It offers up a splendid nose of balsam wood, exotic spices, underbrush, cherry, and raspberry. Dense, sweet, and packed with fruit, it conceals enough structure to evolve for 2-3 years. This pleasure-bent effort will be at its best until 2020.

Moderate garnet color in the glass. The aromas of cherry/berry jam, roses and red jujubes are enticing. Discreet structural power with vivid berry fruit that is subtly spiced and smoked. A middle weight wine displaying a soft and smooth mouthfeel, fine-grain tannins and impeccable balance. A very impressive Willamette Valley bottling. Very good (+).

The 2008 “Pig” Pinot Noir was our favorite at Cork’s recent tasting - Last Friday at Cork Wineshop, we tasted seven Pinot Noir varietals from Germany, Oregon, and Burgundy. Our clear favorite, the 2008 Big Table Farm from Willamette Valley, had finesse of an old world Burgundy with the punch of a new world syrah. A great Pinot Noir debut.

Ex-Napans Brian Marcy and Clare Carver draw this elegant pinot noir from Johan Vineyard near McMinnville. At the outset, the wine has an appealing scent of strawberry jam, an aroma that becomes more ethereal and lifted with air. The texture is weightless, the flavors bright and limpid, with just the finest dusting of caramel oak and red cherry. A modest earth note keeps the wine grounded. For plank roasted salmon.

The 2008 Pinot Noir Resonance Vineyard was sourced from a biodynamically farmed site and made with 75% whole clusters, naturally fermented, and aged sur lie. Medium ruby red, it offers up a seductive perfume of cedar, earth notes, Asian spices, incense, cherry, and raspberry. Mouth-filling, sweetly-fruited, intense, and concentrated,this precision effort will evolve for several years and deliver prime drinking until 2023.

Rich, deep, brooding dark red fruits with a savory underpinning of chanterelle mushrooms, loamy earth and cardamon spice. This wine has impressive intensity on the mid palate, a pillowy texture, and a finish like a three hour movie you don’t want to end. Still a little closed, seemingly possessing more hidden charm waiting to get out. Cellar this wine for one to two years for ultimate gratification. Love the low alcohol. A very heavenly and sensual pleasure. Truly exceptional.

The Oregonian "Sur lie aging and a careful combination of new and used oak make this splurge wine a delight for the senses, with a silky texture and lightly spiced baked fruit flavors. Josephine the cow, a resident of Big Table Farm, gets a star turn on the keepsake-worthy label." - Katherine Cole

"Burnt orange peel, sweet extracted cherry and a bell-clear cranberry highlight, with a mineral edge. Hard to access at first - it's still pretty young - but there's ample ripeness amid its edgy acidity." Jon Bonné of The San Francisco Chronicle (one of 13 wines chosen out of 80 Oregon Pinot Noirs - fall of '09).

Ex-Napans Brian Marcy and Clare Carver draw this elegant pinot noir from Johan Vineyard near McMinnville. At the outset, the wine has an appealing scent of strawberry jam, an aroma that becomes more ethereal and lifted with air. The texture is weightless, the flavors bright and limpid, with just the finest dusting of caramel oak and red cherry. A modest earth note keeps the wine grounded. For plank roasted salmon.

Give this time in a decanter to evolve past its blunt, grapy strawberry flavors and the arc of the wine grows more apparent. The crisp lines of the structure take shape, lengthening the earthy flavor detail, adding the complexity ripe stems bring to a wine as it ages - the fermentation included 50 percent whole cluster without yeast inoculation and the wine was bottled with out fining or filtration.

Dense purple, with the nose exhibiting blackberry and acacia flower notes, this 2006 Syrah has good acidity, medium to full body, and beautiful purity and length. Amazingly, this wine was made in two lots - one with 75% whole clusters and the second lot completely de-stemmed. The wine is superb, drinks well already, but should age nicely for another 5-6 years.

California?! Yes, the grapes were sourced from White Hawk Vineyard in Santa Barbara County; and the inky wine is made in a California style, with concentrated blackberry, black pepper, gravel and smoked bacon on the finish. But a brambly aroma and bright acidity bring elegance to the glass ... and a 2009 Oregon pinot noir is in the works. The letterpress label is a stunning example of Clare Carver's artwork.