News & Opinions

Order Tanzer/Vinous Highly Reviewed 2012 Pinots

Limited Availability 9 Pack
Vinous Reviewed Wines

Pack includes One Each of the 9 wines

$515

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Great news from the critics:  Once again, EIEIO wines were tasted and were well liked, quite well liked I might add.  Long time critic Josh Raynolds (Tanzer) now at the consortium known as Vinous, tasted through my 2012 wines at his office on the east coast and has some nice adjectives to describe his experience with the vintage.  This was the second time in recent months that my wines were tasted on their own, without my being present to explain what it is that I do in regards to the grapes from spring through harvest, processing and elevage, which tells me that the critics must actually like my wines since my (at times) charming personality had nothing to do with the subsequent scores.  I am honored.

What I am offering here is a “Romanee Conti” selection of all of my wines from the vintage in a “nine-pack”  This way, you can drink them them all over the holidays with family and friends to determine your favorite and then order more.  And as a special favor for those who have previously purchased these wines, you will receive even better pricing for yourself or for gifting to someone new whom you would like to introduce to EIEIO wines.

Thank you all – Jay

Ruby-red with a bright rim. Heady, seductively perfumed dark berry and floral aromas are complemented by star anise, vanilla and cola. Sappy, seamless and intensely fruity on the palate, with intense black raspberry and cherry-cola flavors underscored by a vein of smoky minerality. Distinctly suave in character, finishing with powerful thrust and supple tannins that harmonize with the wine’s sappy fruit. – Josh Raynolds

Complex, highly perfumed bouquet evokes ripe red berries, sassafras, rose oil and Indian spices. Sappy and penetrating, offering bitter cherry and raspberry flavors plus hints of musky herbs and floral pastilles. The spice and floral notes carry through on the very long, gently tannic finish of this suave, nicely balanced Pinot Noir. – Josh Raynolds

Full red. Dark berries, cola, candied flowers and a hint of vanilla on the fragrant nose. Sweet and energetic on the palate, offering pliant dark berry and candied rose flavors with suggestions of succulent herbs and fruitcake. A spicy quality energizes the clinging finish, which features slow-building tannins and a suggestion of smokiness. – Josh Raynolds

Vivid red. Intense spice- and mineral-accented red berry and rose pastille aromas are complemented by an exotic touch of blood orange. Shows a darker berry character on the palate, with sexy rose pastille and spicecake qualities building with air. Finishes penetrating, energetic and long, with fine-grained tannins and resonating spice and floral notes. – Josh Raynolds

Brilliant red. Brambly dark berries and cola on the nose, along with suggestions of candied flowers and licorice. Appealingly sweet raspberry and cherry-cola flavors are given clarity and spine by juicy acidity. Suave and focused on the youthfully tannic finish, which boasts outstanding thrust and cling. – Josh Raynolds

Deep red. Smoky, expansive scents of cherry pit, dark berries, sassafras and Asian spices. Chewy and sharply focused, showing very good depth and energy to its bitter cherry and mulberry flavors. Closes on a firmly tannic note, with strong persistence and echoes of floral pastilles and allspice. – Josh Raynolds

Brilliant red. Lively red berry and tea rose on the fragrant, spice-accented nose. Juicy and seamless in texture, offering gently sweet raspberry and cherry flavors lifted by tangy acidity. Shows very good depth and energy, with the red fruit quality lingering nicely on the long, gently tannic finish. – Josh Raynolds

Bright red. Aromas of redcurrant, raspberry and orange zest, with white pepper and mineral notes emerging with aeration. Offers lively red fruit and floral pastille flavors that take a darker turn in the mid-palate. Bitter cherry and black raspberry notes cling nicely on a long, focused finish that’s framed by harmonious tannins. – Josh Raynolds

Ruby-red. Heady, highly perfumed scents of raspberry liqueur, cola and Asian spices, with woodsmoke and anise notes building in the glass. Stains the palate with sweet red and dark berry flavors that become livelier and spicier with aeration. Delivers a suave combination of power and vivacity, finishing with superb energy and focus and smooth shaping tannins. – Josh Raynolds

Cuvee “O”, My Top End Wine

EIEIO-2012-O-whitebk-500pPrevious email offer

2012 Cuvee “O” Pinot noir

The Cuvee O is my top end wine. The Cuvee O “happens” in that there are always barrels that stand out from the others within the cellar. At times these can be blended together to make an outrageously great wine. Other times, their perfection is lost when you blend them together. Additionally, the vintage determines when the Cuvee O is warranted, ergo, it does not happen every year. It must be a vintage where the weather was perfect and the subsequent fermentation did not require any adjustments. The 2012 growing season was such a vintage. So far, I have released the elusive Cuvee O in the following vintages: 1999, 2002, 2007, 2008 and 2009, obviously a rare occurrence. Furthermore, the Cuvee O must be a wine that not only drinks well upon release, but also will last at least a decade or more. This wine has all those attributes.

Blending the Cuvee O

This wine took an inordinate amount of time to blend. Usually, I can use an entire barrel from the various sites and it all works out just fine. The 2012 Cuvee O was another story. I must have spent over 100 hours with various blends until I found perfection. It was interesting that the “best” barrel of the various lots were not necessarily the barrel chosen for the blend, in every instance it was a barrel that possessed a standout  “personality” that “played well” with the other barrels of various personalities.  Overall this Cuvee is made up:

Final Blend

  • Saffron Fields Vineyard – 777 Block  – New French oak barrel – 28%
  • Wind Hill Vineyard – Pommard Block  – Neutral French Oak Barrel – 26&
  • Saffron Fields Vineyard – Wadenswil Block – Neutral French Oak barrel –  25%
  • Yates Conwill Vineyard – Field Blend – Once used French Oak barrel – 21%

Nonetheless, I asked input from those I respect within the industry and held a pseudo-blind “horizontal” tasting of all my 2012s the day after bottling. The quotes, quips and thoughts are below regarding the Cuvee O:

Cryptic Notes from a Pseudo-blind Horizontal Tasting:

Great gobs of texture, plenty of nice, non-specific fruit, “Hit your mark here Jay” from Brian, “No pun intended” from Clare. A wonderfully lifted nose, not dried flowers but flowers with their stems, cannot decide, not a singular thing sticking out, “round”, cherry + raspberry, flavors stay mostly in the red fruit zone, Tamari soy in the background, “It’s just all here; velvety texture, hits all the senses together.” Does not have the power and drive of Saffron Fields, but is the most generous of the 2012 Pinots.

MOST curious about this with bottle age, tannins are short, might soften, MORE velvety charter, brooding. All there but not coming out yet, only just beginning to show itself, LOTS there, six more months, fresh tobacco.

Beautiful entry. “Fruit is more peach than anything thing else. When was the last time you tasted PEACHES in a Pinot noir?” This is a strange yet beautiful wine. Wow on the mid palate; orange blossom with butter, then fried squash blossom with squeezed lemons. Finish is all spices with Chinese five spice and those weird Asian illegal flower peppers. Now old plums and fig compote. Nice wine. Long finish with stone fruits and orange peel.

The Vintage

The 2012 vintage will go down as the most profoundly perfect since 2002 in Oregon. The wines are drinking well currently and will continue to drink well for a decade or two. The North Willamette experienced perfect weather: not too much of anything other than slow ripening without pressure from outside influences.

Wineries were picking when they wanted and not due to the weather was breaking down or the birds devouring the crop. If a winemaker wanted light and lovely they could pick at that point, if they wanted massive and super ripe flavors they could attain that goal as well.

The Offer

Just under ninety cases were produced of this wine. I have personally consumed and shared five cases so far. That leaves us with around fifty cases as I am going to hold on to at least twenty cases for library dinner tastings in the future.

This wine is so astoundingly perfect that I see no reason to discount.  Several of those in the Five Figure Club actually told me to raise the price into the three-figure zone. I chose to keep it within the realm of reason. I have had the vast majority of the 2012 releases from Oregon, even the $300+ bottles from those who can charge such prices. This wine is better. That is the truth.

For those great, long-term customers who are in the Five-Figure Club, just shoot me an email with your order and I will let you know about your pricing.

$475 per six-pack
Shipping and box included within the continental United States

$900 per case of twelve
Shipping and box included within the continental United States

As always we will cellar your wine at no charge until we ship.

Swine Wine – A Squeal of a Deal

At long last, the FULL SIZED Swine Wine is released! Watch out as it will move quicker than the proverbial greased pig at the county fair. Last year’s were gone before Thanksgiving. Take heed if you want the best, under-priced wine from Oregon, as this is it.

Swine Wine Pinot noir 2013 $30

2c5ad8c6-c486-485e-8657-f2e2779e0273The original. The Pinot noir which, upon its inaugural release, made people laugh, smile, share and drink in copious quantities. This is 100 percent Pinot noir from the lovely 2013 vintage. Made in the same way as all my wines; with minimal intervention, results in an easy to like, crowd-pleasing style with textbook Pinot noir aromatics, texture and finish. Pretty and clean as well as fruity and fresh with a bright finish. Take anywhere for any occasion. Picnic porcine Pinot.

The initial aromas show up softly with fruit ranging from raspberries to strawberries and on to stone fruits of cherries and plums.  All aromas are textbook examples for Pinot noir. The entry offers smoothness and delicacy with the ability to have more focus on flavors. Once imbibed, you have a juicy core reminiscent of ripe Royal Lee cherries. Texture is lithe and lively, lingering on the front of the tongue. Finish is fresh Thai basil shredded over squished cherries. Drink this young wine day or night as it nicely balanced at 12.8 percent alcohol.

Swine Wine Rie-Chard 2013 $30

f2cd88b2-fad0-4f68-970a-14211bafd8a8The return of Richard! The Spotted Swine, code named “Rie-Chard” (come on, pronounce it like a Frenchman trying to say Richard) is reminiscent of many Fruili district wines from Northern Italy, Alsace or even the Loire Valley.  A harmonious combination of Riesling and Chardonnay which results in a bizarre, yet beautiful blend.

Hay and sunlight emerge both visually and aromatically. Aromas of pineapple and freshly sliced Granny Smith apple with a hint of Asian pear show up with time in the glass. This initial “all-fruit” fragrance is followed by a sweet honeysuckle flower aroma, an almost candy-like smell with floral overtones.  Enchanting and all at a delicate 11.3 percent alcohol.

Flavors start off with a caramelized lemon and finish with a tart and powerful, Pixystix-like bump. Texture is initially tight, then mouth enveloping followed by cleansing acidity on the finish. Food friendly with any Asian stir-fry or any kind of Pho you might whip up, plus the perfect roasted chicken pairing. I got lucky with the blend and so should you. Load up. It will be gone before you know it.

EIEIO’s Piglets Return! Plus a Small Pinot

 

Previous email offer

I receive inquiries from customers on a regular basis regarding small format 375mL bottles. I looked at the lone bottle of the last “piglet” on the shelf and it was an attractive little bottle, so I made up sixty cases of each of these lovely little wines. All bottled last week so they are as fresh as can be. Load up for gifting or getting. And the old “the more you buy, the more you save” cliche is painfully apparent at the bottom of this offer. Do not hesitate! Buy now and be able to hold your piglet!

Sold Out – Contact the Winery for Information

Three Little Splits:
2013 Pinot noir – Swine Wine
2013 Rie-Chard  – Spotted Swine
2013 Pinot noir – Cuvee E

PIGLET ONE: Swine Wine Pinot noir 2013

2c5ad8c6-c486-485e-8657-f2e2779e0273  The original.  The Pinot noir which, upon its inaugural release, ten years ago, made people laugh, smile, share and drink with reckless abandon.  This is 100 percent Pinot noir from the lovely 2013 vintage.  Made in the same way as all my wines; with minimal intervention, results in an easy to like, crowd-pleasing style with textbook Pinot noir aromatics, texture and finish.  Pretty and clean as well as fruity and fresh with a bright finish.  Take anywhere for any occasion.

The initial aromas are soft and amorphous with fruit ranging from raspberries to blackberries to cherries and plums.  Nothing wrong with the vagueness of aromas when these scents are all textbook examples for Pinot noir.  Moving on to the entry we find a smoothness and delicacy with the ability to have more focus on flavors.  Lovely wine.  Once imbibed, you have a juicy core reminiscent of ripe Royal Lee cherries.  Texture is lithe and lively, lingering on the front of the tongue.  Finish is fresh Thai basil shredded over squished cherries.  Drink this young wine day or night as it nicely balanced at 12.8 percent alcohol.

PIGLET TWO: Swine Wine Rie-Chard 2013

f2cd88b2-fad0-4f68-970a-14211bafd8a8The return of Richard!  The Spotted Swine, code named “Rie-Chard” (come on, pronounce it like a Frenchman trying to say Richard) is reminiscent of many Fruili district wines from Northern Italy, Alsace or even the Loire Valley.  A harmonious combination of Riesling and Chardonnay, (Get it?) a bizarre, yet beautiful blend.

Hay and sunlight emerge both visually and aromatically. Aromas of pineapple and freshly sliced Granny Smith apple with a hint of Asian pear show up with time in the glass. This initial “all-fruit” fragrance is followed by a sweet honeysuckle flower aroma, an almost candy-like smell with floral overtones.  Enchanting and all at a delicate 11.3 percent alcohol.

Flavors start off with a caramelized lemon and finish with a tart and powerful, Pixystix-like bump. Texture is initially tight, then mouth enveloping followed by cleansing acidity on the finish.  Food friendly with any Asian stir-fry or any kind of Pho you might whip up.  I got lucky with the blend and so should you. Load up. It will be gone before you know it.

Pocket or Purse Pinot:

Small Bottle THREE: EIEIO Cuvee “E” Pinot noir 2013

EIEIO CUvee E 265pTextbook Pinot noir: vibrant dusty ruby-red in color with intriguing red and even black fruit showing enticing allspice and serious mineral component.  It is all there aromatically.

Flavors abound starting with Rainer cherries combined with a dusting of summer, overlaid with perfectly ripened raspberries, dried cranberries, and finishing with star fruit and dried, chocolate coated orange peel.  This is a complex wine and all at a pretty and balanced 12.7 percent alcohol level.

Great range with intense, savory and even nectarous flavors.  Drinks deliciously with mixed charcuterie and soft cheeses as in your favorite brie or camembert.

 

EIEIO-pig-divider-550p

PICK YOUR LITTER(S)

You are encouraged to mix up a selection of the three wines and buy in larger than normal quantities as these are THE perfect gift.  As we all know, great things come in small packages.

Your litter of six or twelve or more is ready to ship starting Monday!

Only 60 cases made of each of these half-bottle, 375mL wines.  Please do not miss out.

2013 Pinot noir – 375mL bottle – Swine Wine $25

2013 Rie-Chard – 375mL bottle – Spotted Swine $25

2013 Pinot noir – 375mL bottle – Cuvee E $25

Six-Pack $150

Twelve-Pack $270

Twenty-four-Pack $500

Thirty-six Pack $720

Forty-eight Pack $800

Shipping if applicable will be additional and charged at the time of shipping. As always we will cellar your wine at no charge until we ship.

HEADS UP:  I have finally moved into the 21st century and use the QuickBooks Invoicing System to bill and receive payments from our great customers.  You should try it, as it is painless and fast. Just place your order and I will generate an invoice via QuickBooks which will be sent to you for payment.

I also can take a step back to the 19th century and accept checks, cash and even gold coins, no bit-coins yet!  Anyone still living in the 1970’s and insisting on using a credit card will be assessed an additional 5.8 percent surcharge, as that was one ugly decade.  I hope you understand.

Jay McDonald
503 852 6733
Jay@OnHisFarm.com
105 West Main Street
Carlton, OR  97111
corner of Main and Pine
MAP

44 Cases of Cellarworthy Wadenswil

Previous email offer

2012 Stermer Vineyard Wadenswil Pinot noir

This week is a high mileage week as I am driving around the valley checking my vineyards and attempting to focus in on a picking schedule.  All is looking good.  No issues on the horizon except for the lack of sleep…

This wine is comprised entirely from the Wadenswil block on Stermer Vineyard, located a scant two miles east of the lovely hamlet of Carlton, it boasts a gently, southeast facing slope containing predominately Willakenzie soil.  The slope ranges in elevation from 500 to 250 feet.  Planted between 1996 and 1997, it is coming into its own as it leaves the tumultuous teenage years behind. This site has tremendous potential and one day will prove to be among the top ten in the state.

eieio-stermer-aerial-300p
The Wadenswil clone of Pinot noir is one of my top two Pinot noir clones.  Pinot noirs made from the Wadenswil clone are known more for floral aromatics and lovely texture than overt fruit flavor, but if you thin the crop enough you can develop an amazing array of diverse flavors and an unbelievable diversity of aromas.  I did this in 2012, leaving approximately nine clusters per plant, a very intense fruit drop.

Tasting the Wine

The aroma starts out with freshly cracked black pepper from an antique cast iron French spice grinder.  You might sense a little residual of other spices and “grindables” in there like cardamom and coffee, interestingly bizarre.

EIEIO_Stermer-label-whitebackAfter the spices and coffee comes fresh tobacco like you might find in a wine from the Dundee Hills.  Both red and darker fruits, starting with strawberries and heading toward blackberries follow closely.  Wait awhile and the natural fermentation aromas revolve around what is reminiscent of low tide at the beach or umami or earthy wet soil and river stones: all show themselves prominently.

A peaceful aroma – if you can call aromas peaceful – the scent induces tranquility.  Time to relax… Now back from that interlude we find more pretty floral and then a French pastille candy aroma from a just-opened tin. Very complex bouquet.

The entry shows an open texture billowing from an initial lightness, transitioning into a spicy, mouth-watering wave of excitement, and then ending up with some serious structure.  Commingled flavors of sugar coated walnuts in a bowl with black cherries. Wait a few seconds and fleshy red plums dusted with cinnamon shows up for the party.  On a later, second tasting not only have the flavors opened up to show perfectly ripe plums but have added toasted raspberry tart.

Flavors grow with some big upfront black licorice, sweet and fresh leather pouch tobacco, perhaps more reminiscent of cherry pipe tobacco. Wait another twenty minutes as air really opens up this tightly wound monster.  Massive amounts of fresh fruit roasted on a cast iron skillet, this wine is whipping me around. I like it but I do not know why.  Easily the most complex of the lineup so far.

The finish is more pithy, Barolo-like tannin than Cabernet, let alone Pinot noir tannin.  It will be one interesting wine in another five years.  Probably the most structured of all of my 2012 wines.  If you are going to try one this fall, I’d advise a 24-hour decant.  This is one for the cellar.

Another Perspective

Every EIEIO wine has its own character.  If you’ve visited Jay and tasted through his wines, you’ll agree they are impressively different.  Of his 2012 lineup, this Stermer Vineyard Wadenswil is the serene monster: darkly colored, deeply flavored, and opulent.  In skilled hands, the grape makes seductive and velvet textured wines.  Add perfect fruit and great winemaking and you have the 2012 Stermer: a voluptuous wine with complex, dark flavors.

Of the EIEIO lineup this is the one of two wine made with the Wadenswil clone of Pinot noir.  The other is from Saffron Fields Vineyard.  It would be smart purchase to buy some of each and taste the difference between the eighteen year old vines from Stermer and the six year old vines from Saffron Fields as both are stunning in their own respect.

The beginning is splendid.  An alluring fragrance of blueberries is accented by Asian five spice, pumpernickel, anise, and soy sauce.  The savory umami element adds to scent and taste; it permeates the entire experience.

Black ruby in the glass, layers of sweet blackberry, blueberry, and cassis rise above an undercurent of licorice, black pepper, smoke, char, and slate. After a few minutes in the glass you’ll notice black cherry, saddle leather, tobacco leaf and toasted hazelnuts. The finish lasts long: long enough to open another bottle.

I’m going to cellar most of my 2012 Stermer for a few years, but leave a few bottles upstairs for special occasions this winter. The season is almost here – time to get friendly with the deer hunters in the neighborhood. Dreaming of my favorite venison recipe: venison fillet marinated with juniper berries, rosemary, and served with a crushed blackberries sauce. Add Stermer 2012 Wadenswil. Heaven.

The Vintage

The 2012 vintage will go down as the most profound vintage since 2002 in Oregon.  The wines are drinking well currently and will continue to drink well for at least a decade or two.  We had perfect weather, as in not too much of anything other than slow ripening without any pressure from any outside influence.  Wineries were picking when they wanted, based upon the desired “style” they were attempting to achieve.  If a winemaker wanted light and lovely, they could pick at that point.  If they wanted massive wine with super ripe flavors, they could attain that goal as well.

This is a great vintage to load up with from all producers from Oregon as there are plenty of great wines available and all are made the way the winemakers wanted to make them.  No excuses due to Mother Nature.

The Ten 100 Wine Club

The Ten 100 Wine Club is coming, and I want you to help me design it.  Launching in late October, just in time for holiday gift giving.  We are still attempting to fine tune this club and ask you for more input.  Should we include wines from winemaking friends with talent, two shipments, ten shipments, etc  Special levels of benefits, dinners, the list is endless…  Friends, please send feedback. – Jay

In Closing

I sincerely suggest that you order enough of this wine to drink over the next five to ten years, as this is the reason you probably got into wine as a hobby: the rare experience where there is so much going on in the wine that it takes your talk away, which can be a good thing now and then.

Limited Time Offer – Contact the Winery to Order

 

$55 a bottle

Six-Pack $330 per sixer

Twelve-Pack $594 per case

Twenty-four-Pack $1056 for two mighty cases

Shipping if applicable will be additional and charged at the time of shipping.  As always we will cellar your wine for up to twelve months at no charge until we ship.

HEADS UP:  I have finally moved into the 21st century and use the QuickBooks Invoicing System to bill and receive payments from our great customers.  You should try it, as it is painless and fast.

I also can take a step back to the 19th century and accept checks, cash and even gold coins, no bit-coins yet!  Anyone still living in the 1970’s and insisting on using a credit card will be assessed an additional 5.8 percent surcharge, as that was one ugly decade.  I hope you understand.

Jay McDonald
503 852 6733
Jay@OnHisFarm.com

Triple Play at Saffron Fields

Previous email offer

Saffron Fields Vineyard is located on what will prove to be one of the top sites in Oregon for growing the highest quality wine grapes.  Get back to me in twenty years on this statement of future fact.

The History

Saffron-Fields-Vineyard-Map-Soil-700pThe O’Donnell’s of Belle Pente Vineyard + Winery in Carlton introduced me to this site almost two decades ago, back before I had any money to buy any land.  I met Brian and Jill O’Donnell in the early nineties while volunteering on the Carlton Lake Restoration Project.  They knew I was in the market for a nice vineyard site after we all made wine together as “home winemakers” in both 1993 and 1994 with grapes procured from Maresh and Murto Vineyards.  Brian knew some of the neighbors of this beautiful bench of a site and they informed Brian of the pending sale.  Obviously and unfortunately, I did not end up buying the piece but a great couple did:  Angela Summers and Sanjeev Lahoti.

The People

Angela and Sanjeev were in the right place at the right time and serendipitously enough, bought the property around ten years ago and set out looking into what to do, when to do it and with whom.  They ended up hiring Results Partners to develop and manage the site, Tony Rynders to make their wine, Richard Shugar to build their amazing art-filled tasting room and Hoichi Kurisu to transform the landscaping.

Saffron Fields is a must see, must taste, must feel, must relax and must buy place when you are next in Yamhill County.  Tony Rynders, a great friend since 1998 introduced me to the owners who gave me access to a few of the acres within Saffron Fields.  The rest is positive Pinot history.

The Vintage

The 2012 Vintage was and continues to be amazing.  This vintage is very similar to the 2002 vintage in Oregon in that it tasted great upon release and continues to taste great even at close to 14 years of age!  This was a Goldilocks’ vintage and as a result, so long as you did not overly manipulate the wine, the result should be a perfectly balanced beverage.

The Fermentations

I split up my five fermentations from Saffron Fields based upon the five blocks I lease.  Each block has different clones.  Each clone ferments its own way and has varying personalities.  The Saffron Fields – Saffron Fields is a blend of all the clones of Pinot noir I had access to during the 2012 vintage and the other two small lots are at the ends of the continuum of clones; Wadenswil, which is elegant and lithe while the 777 is the cheerleader of clones with big, fun, upfront “fruit” to get your attention.

All the fermentations started spontaneously within the first week of processing.  Pump-overs were the name of the game initially with two physical punch downs per day once fermentation was more active.  No off odors were detected and I did an extended post-maceration fermentation on all lots using only our hands to push down and physically squeeze the mass during the last weeks.

These fermentations lasted between three and five weeks before opening the valves on the fermentation vessel and allowing the wine to run free via gravity into settling tanks.  All of these wines are pure free-run with no press juice blended back.  The free-run rested in new French oak barrels of around twenty-five percent for ten months before bottling.

THE WINES

EIEIO & Company – Saffron Fields Vineyard -Wadenswil 122 cases produced This is a polished representation of the Wadenswil clone.  High-toned aromas of ripe, sweet wild strawberries intermingled with fresh roses and freshly turned earth, leading into flavors of juicy sour cherries and fresh picked blackberry.  There is a mouthwatering sweet, yet fruit-leather-like flavor of strawberry in the core with homemade caramel sauce on the side.  With time, a hint of candied rose petal aromatics emerge.  The finish lingers with graceful intensity of cardamom dusted fresh plums.  This wine encompasses the perfect elegance of Pinot noir.  Sophistication over power.

EIEIO & Company – Saffron Fields Vineyard – 777

72 cases produced Textbook expression of the 777 Dijon darling, this wine has that big burst of dark fruit aromas of squished black cherries, ripe black plums and even macerated red cherries laced with sweet star anise.  With a little time Asian Five spice shows up.  The entry is plush and lush initially with fine tannins and quietly prominent acidity on the secondary palate.  On the finish there is a savory component reminiscent of prosciutto but in symbiosis with red raspberry jam.  A bodacious and big, yet beautiful expression of Pinot noir.  The Betty Page of Pinot noir from this site.

EIEIO & Company – Saffron Fields Vineyard – Field Blend

154 cases produced Elegantly powerful, this wine is a fantastic expression of the Saffron Fields Vineyard.  Blackberry, black plum, and white pepper aromas segue into flavors of macerated cherries, dried bay leaf and chai spices. There is a distinct aroma of sweet cherry pipe tobacco, carried though onto the palate and the finish, almost reminiscent of a Dundee Hills Pinot.  The entry is textbook perfect showing a velvet fur of the various stone fruits with a squeeze of lemon.  Flavors are voluminous ranging from red to black to stone to cane berry fruit all while having the earthiness great Pinot has lying in the background.  Probably my second-best wine of the vintage.  It is a wine that opens up beautifully as it sits in the glass.  Load up on this one before the scores come out. All of these wines will benefit from an additional two years of cellaring but will drink just fine currently with an hour or two of decanting. All are priced at $55 per bottle I would highly suggest that you mix up at least a six-pack of two bottles of each to try for yourself and taste the difference in the single clones as well as the beautiful blend. $300 six-pack $575 twelve-pack If you are in the area this Thursday through Sunday please come on by the shop to try these three as well as three more of the 2012 Saffron Fields Vineyard wines from the other producers having access to this great site or head over to Saffron Field’s tasting room in the town of Yamhill  to do the same! Thanks again.

Jay McDonald The Tasting Room in Carlton

105 – 109 West Main Street Post Office Box 490

Carlton, OR  97111

503 852 6733

HEADS UP:  I have finally moved into the 21st century and use the QuickBooks Invoicing System to bill and receive payments from our great customers.  You should try it, as it is painless and fast.  I also can take a step back to the 19th century and accept checks, cash and even gold coins, no bit-coins yet!  Anyone still living in the 1970’s and still using a credit card will be assessed an additional 5.8 percent surcharge, as that was one ugly decade.  I hope you understand.

2012 Chardonnay Yates Conwill Vineyard

Previous email offer

eieio-chard-y-c-bottle-cork-glass-300p

This is the stuff dreams are made of. No kidding. This is one big, yet balanced Chardonnay but without all of the typical flavors of the ubiquitous Chardonnays. This is more akin to Grand Cru White Burgundy, if you are into that sort of thing.

And if you have ever had a great Grand Cru from a great vintage and from a great producer you will know what I mean when I use the word “transcendent” to describe what this wine is like.

There are aromas that defy description and flavors so deep AND so broad on the palate that everyone who has had the pleasure of drinking this wine stops talking. All become quiet and confounded with the complexity that continues to evolve in the glass with warmth – and even with being opened on the counter for over one week.

This is truly amazing wine.

The Vintage

The 2012 vintage will go down as the most profound since 2002 in Oregon. The wines are drinking well currently and will continue to drink well for a decade or two.

We had perfect weather (as in not too much of anything other than slow ripening without any pressure from any outside influence). Wineries were picking when they wanted and not because the weather was breaking down. If a winemaker wanted light and lovely they could pick at that point, if they wanted massive and super ripe flavors they could attain that goal as well.

This is a great vintage to load up with from all producers from Oregon as there are plenty of great wines available and all are made the way the winemakers wanted to make them. No excuses due to Mother Nature.

The Vineyard: Yates Conwill Vineyard

This vineyard is proving to be a great site for me with both the Chardonnay and the Pinot as I have worked with this site since the 2008 vintage. Farmed by Results Partners to perfection, or as quoted in the Wine Advocate “like a Bonsai garden”, this southwest-facing site just west of Carlton is well loved.

This is the same fruit in the same 50:50 ratio of Chardonnay 76 and Chardonnay 95 as last years amazing Grand Cru Chablis-like Yamhill Carlton Chardonnay. Mother Nature had a different plan in 2012 and produced the grapes to evolve into a larger scale Chardonnay, not necessarily alcohol large, but as in deep yet attainable flavors, textures and aromatics.

There is no searching here: it is obvious and profound. This is an enlightening wine.

Below, Yates Conwill Vineyard

 

yates-conwill-vyd-600p

 

The Process

Freshly pressed Chardonnay juice goes right into all of my newly purchased French oak barrels filled to only half capacity. Native fermentation starts in approximately three to five days within these half filled barrels. Around two months later, the time I need these barrels for my Pinot noir, the Chardonnay is at a rapid fermentation and I gently rack the wine into two puncheons of 400 liters and two regular sized barrels of 228 liters using the newly emptied barrels for my Pinot noir. A nice way to save money while using your barrels “twice” in one vintage so to speak… No lees stirring, no additions nor further movement of wine were made other than SO2 additions just before bottling.

My Impressions

Aromas of peach nectar with lemon evolve into a nectarine tart with lemon custard. A second inhale produces Uni with a nearby Masu of sake. Wait for another minute and Marzipan with salted caramel emerge.

This is all before even drinking in the wine. Once imbibed, the texture is initially smooth and mouth coating, making you think there is residual sugar (there is not) and then there is a nice juicy clean finish due to the acid level. Between the start and the finish are intense flavors of Mirabelle plum, lemon zest, lemon grass, pear and roasted peaches. If you wait, the finish comes back with the umami of clean low tide and someone grilling fruit in the background.

Crazy aromas and flavors abound. And this goes on and on…

Below, at the 2013 Chardonnay Symposium

 

Another Perspective

eieio-jay-party-250p-email2I first tasted the 2012 Yates Conwil at a wine dinner at Jay’s house.

At right, That’s Jay in the picture presenting the wines.

Throughout the evening, Jay poured us gorgeous Pinot after Pinot, all different and each one a vivid expression of the grape. As the evening came to an end, I asked the people at my table for their standout wine. While everyone agreed that the Pinots were stellar, we kept coming back to the Chardonnay.

One of my highest compliments to a wine is “memorable”. A memorable wine is one that I will not forget, whose flavors and scents will continue to haunt me with pleasant memories. This Chardonnay is memorable.

Jay’s 2012 Yamhill Conwil has all the right stuff: clean citrus flavors, ripe pear & nectarine, detailed minerailty, a long finish. But there’s more. What is that in the scent? Under a haunting aroma of citrus, nectarine and white flower there’s a whisper of cream and sweet oak. Below fresh fruit and mineral flavors, it rounds the wine, a subtle undercurrent adding weight and length. After reading Jay’s tasting notes, I went back and found the umami in that base note. Yumm.

I had the Yates Conwil again this weekend with wild Alaskan Halibut caught by a friend. The Chardonnay’s citrus flavors danced with the briny flavors of the ocean. Its subtle base note of sweet oak/umami brought out the richness of the fish’s savory juices and the spiced panko coating. Oh we wished we’d had more!

The Closing

I sincerely suggest that you order enough of this wine to drink over the next five to ten years, as this is the reason you probably got into wine as a hobby: the rare experience where there is so much going on in the wine that it takes your talk away, which can be a good thing now and then.

Limited Time Offer – Contact the Winery to Order

 

Six Pack

Six (6) bottles each of 2012 EIEIO & Company Chardonnay – Yates Conwill Vineyard $300

Six Pack

Six (6) bottles each of 2012 EIEIO & Company Chardonnay – Yates Conwill Vineyard $300
Reserve Now

Twelve-Pack

Twelve (12) bottles each of 2012 EIEIO & Company Chardonnay – Yates Conwill Vineyard $550

Twelve-Pack

Twelve (12) bottles each of 2012 EIEIO & Company Chardonnay – Yates Conwill Vineyard $550
Reserve Now

Shipping if applicable will be additional and charged at the time of shipping. As always we will cellar your wine at no charge until we ship.

HEADS UP: I have finally moved into the 21st century and use the QuickBooks Invoicing System to bill and receive payments from our great customers. You should try it, as it is painless and fast.

I also can take a step back to the 19th century and accept checks, cash and even gold coins, no bit-coins yet! Anyone still living in the 1970’s and insisting on using a credit card will be assessed an additional 5.8 percent surcharge, as that was one ugly decade. I hope you understand.

Jay McDonald
503 852 6733
Jay@OnHisFarm.com
105 West Main Street
Carlton, OR 97111
corner of Main and Pine
MAP