2010  The Uncarved Block

The Uncarved Block Deviously intoned burlesque red. Ripe Montmorency cherries and Crimson roses greet you at the threshold - nostrils flare. Heady aromas of freshly pitted pie cherries, cinnamon, baking spice and Darjeeling tea are supported by a lithe and ever maneuvering body. Restraint and control are ever present, however the palate is transcendent through layers of fruit expression and stem tannins within the firm garter of acidity. - Amalie Robert Estate Tasting Notes

2018  Dundee Hills

"Brilliant red. Mineral-accented red and blue fruit, spice and floral qualities on the expansive nose, along with hints of incense and musky sassafras. Bitter cherry, raspberry and boysenberry flavors show fine detail and turn deeper and sweeter as the wine opens up. Fine-grained, even tannins frame a strikingly long, spicy finish that emphatically echoes the red fruit and floral notes." - 96pts Vinous

2018  

"Glistening red. Assertively perfumed cherry, black raspberry, pungent flowers and herbs on the incisive, smoke-tinged nose. Delivers a suave blend of depth and vivacity, offering appealingly sweet red and dark fruit, floral pastille and spicecake flavors that spread out steadily through the back half. Shows fine detail and mineral thrust on the youthfully tannic finish, which clings with outstanding tenacity." - 94pts Vinous

2018  

"Limpid ruby-red. A highly complex bouquet evokes ripe red fruits, incense, candied flowers, musky earth and exotic spices. Stains the palate with finely detailed bitter cherry and red currant flavors that steadily turn sweeter and deeper through the midpalate. Shows outstanding clarity and mineral cut on the gently tannic finish, which hangs on with superb, floral-driven tenacity." - 95pts Vinous

2017  St. Dolores Estate, Willamette Valley

St. Dolores Estate, Willamette Valley ---- "Shimmering ruby-red. Pungent red and dark fruit liqueur, candied rose, exotic spices and woodsmoke aromas show fine delineation and a musky hint of licorice. Palate-staining, impressively concentrated black raspberry, cherry preserve and spicecake flavors open up through the midpalate, taking on smoky mineral and floral nuances and showing gently chewy texture. Rich and broad, but there's energy here as well. Finishes extremely long, with powerful, floral-driven thrust and talc-y tannins that fold smoothly into the wine's energetic fruit. 14% new oak." - 95pts Vinous

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 complex nose of dark cherries, plums, wild blueberries, dried herbs, artichoke, miso, oyster shell and spice box. It’s medium-bodied with tight-grained tannins and fresh acidity. Chalky texture with structure and a vibrant core of wild fruit on the mid-palate. Supple, mineral and long finish. From biodynamically grown grapes with Demeter certification." - 95pts JS

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.

2016  Willamette Valley

Willamette Valley -- "Refined and gracefully complex, with precise and vibrant Meyer lemon, river stone and apricot flavors that glide on a long finish. Drink now through 2020." - 93 points Wine Spectator (8/2018)

2017  

"The aroma is complex with layers of lemongrass, honeycomb, citrus, and spice. On the palate, the wine is silky, round and supple, with a long finish. The wine has an open texture and deeper flavor, reflecting the even growing conditions throughout the season. The finish is long and mouthwatering."