2007  Two Barns Dundee Hills

2017  

"Vivid red. Highly perfumed, mineral- and spice-tinged red berry, cherry and incense aromas carry a suave floral nuance. Seamless and animated on the palate, offering intense raspberry, bitter cherry, spicecake and rose pastille flavors and a touch of succulent herbs on the back half. Finishes silky, spicy and impressively long, displaying excellent clarity and fine-grained tannins that lend gentle grip." - 94pts Vinous ---- "The 2017 Pinot Noir Roland Green has a pale ruby color with slowly opening aromas of forest floor, laurel, tobacco leaves and woodsmoke with red and black berry fruits. The medium-bodied palate is silky and juicy with a fine balance of intense fruit and earthy accents, and it finishes long and savory." - 94pts WA

2017  Van Duzer AVA Willamette Valley

Van Duzer AVA Willamette Valley -- Brilliant garnet. Highly expressive red berry, cherry and succulent herb aromas are complemented by building floral, baking spice and mineral nuances. Spicy and penetrating on the palate, offering vibrant, spice-laced raspberry, bitter cherry and boysenberry flavors that deepen steadily and take a sweeter turn through the midpalate. Shows sharp definition and mineral lift on the finish, which features finely drawn tannins and resonating florality. 57% whole clusters and 28% new French oak. - 93pts Vinous

2019  

A first of its kind here at Johan, Maceration gives us the ability to blend and create a unique, singular expression of some of our distinct varietals grown in our vineyard. A majority of the wine is Grüner Veltliner left on its skins for 21 days. It was then aged in neutral barrels - with one barrel filled with all Grüner, and the other half filled with Grüner and Ribolla Gialla. We also took it a step further by blending in juice of Kerner and St. Laurent. Apricot in color and herbaceous on the nose and pallet, it's a refreshing take on a white wine blend.

2017  Drueskall Willamette Vly.

Drueskall Willamette Vly. -- For the Pinot Gris "Drueskall," we ferment our fruit in multiple lots, utilizing whole berry fermentation, whole cluster fermentation, and carbonic maceration in different proportions depending on the vintage. The wine is in contact with the skins between 21 and 45 days, before barreling down for ~18 months. This multi-lot approach to "orange" Pinot Gris results in a wine with an assertive structure of tannin and acid, with detailed and exotic aromatics.

2016  Drueskall Willamette Vly.

Drueskall Willamette Vly. -- For the Pinot Gris "Drueskall," we ferment our fruit in multiple lots, utilizing whole berry fermentation, whole cluster fermentation, and carbonic maceration in different proportions depending on the vintage. The wine is in contact with the skins between 21 and 45 days, before barreling down for ~18 months. This multi-lot approach to "orange" Pinot Gris results in a wine with an assertive structure of tannin and acid, with detailed and exotic aromatics.

2018  Estate

Estate

1998  Shea Vineyard, Oregon

"The 1998 Veiled Pinot Noir Shea Vineyard is outstanding. It reveals the vintage's strengths in its medium ruby color, attractive, sweet, plum, rose petal, black cherry fruit, and smoky-scented nose. Medium-bodied with outstanding concentration and sweetness in the mid-palate, elegance and balance." - WA