This is the smartest bottle on an Oregon Pinot shelf, and the reason is simple: it is not made from leftover bulk fruit. It is a snapshot representation of eight of the winery's single vineyard Pinot Noir sites blended together, all farmed directly using an advanced and sustainable nutrition based farming approach, and the wine expresses floral and spice notes from the marine sedimentary sites and the fruit focused qualities from the volcanic sites. Another description puts it as a blend of block and barrel selections of all of Ken's single vineyard Pinots.

That is a rare structure at this price. Ken Wright Cellars produces single vineyard Pinot Noir from 13 different vineyard sites in the Northern Willamette Valley, and all of the vineyards for this wine are located in the sub AVAs of the Northern Willamette Valley AVA.

The two soil types, and why you can taste both

Mother rock here is marine sediments and volcanic rock, across the Willakenzie, Melbourne, Wellsdale, Nekia and Jory soil series. Marine sediment gives the lift, florals and spice. Volcanic Jory and Nekia give the dark, fleshy fruit. Most entry level bottlings pick one lane, and this one is built to show the contrast.

The house philosophy behind it: over 40 years of winemaking has taught Ken a simple truth, that source is everything, and the winery in rural Carlton, Oregon is devoted to producing wine that showcases the inherent quality of world class vineyard sites, with Pinot Noir as the ultimate vehicle for conveying the aroma, flavor and texture of the location in which it is grown.

Tasting notes, 2024

The winery's own note: a vibrant core of ripe cherry and blueberry layered with notes of cherry syrup, kirsch, sandalwood, cinnamon, and a touch of cocoa nib, with a palate that is broad and plush, with smooth, integrated tannins and a creamy, ripe fruit finish.

• Colour: clear, dark red
• Nose: ripe cherry and blueberry over rose petal, cinnamon, sandalwood and turned earth
• Palate: medium plus bodied with integrated medium plus acidity, and a mouthfeel that is balanced, rather smooth, slightly viscous, zesty and fresh
• Also found: spiced black plum and black cherry with notes of black pepper and pomegranate, plus hints of cedar, stony minerality and blueberry
• Finish: dry, with flavors, acidity and moderate tannins nicely extended
• Drink: 2026 to 2032, with Wine Spectator calling it now through 2033
• Serve: 58 to 62°F in a Burgundy glass. No decanting needed, though 20 minutes helps.