2023 Oregon Pinot Noir
2023 Oregon Pinot Noir
2023 Oregon Pinot Noir
2023 Oregon Pinot Noir

2023 Oregon Pinot Noir

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Since 2018, we have made wine from this high elevation site on a southwestern facing slope along the bucolic hills of the Chehalem Mountains. The vineyard is dry-farmed organically and is planted to Pinot Noir, Pinot Meunier, Chardonnay, Grüner Veltliner and Mondeuse Noir. Although appellation rules do not allow us to label this bottle with its specific provenance (because we trucked the grapes from Oregon back to our winery in California), this wine is a pure expression of the La Belle Promenade Vineyard.

The 2023 vintage in Oregon afforded us the luxury of waiting until the grapes were in the perfect zone for us to harvest. Since the vineyard is so far away, we rely on the experience and expertise of our dear friend Grant Coulter who manages the vineyard and makes wine for both Flaneur and his own Hundred Suns wineries. Our picking window is on the lower end of the ripening scale because we would like to achieve a wine that has tension and tautness. 

Label Art by Alex Goose

100% Pinot Noir

La Belle Promenade is farmed organically (by our friends at Flaneur who own the vineyard) with high precision and high density, and without irrigation. The vineyard sits 820 feet above sea level. The soils are the volcanic Jory and Nekia series. This wine is made from two blocks: one-third is clone 115 and the remaining two-thirds, which comes from the Orchestra Block, is planted to a random mix of clones.

As always, this wine turned out quite stunning. There is such a classic Burgundian vibe but in more of a Volnay vein this vintage than the typically fatter Pommard expression we usually find. The 2023 La Belle Promenade Pinot Noir opens up with a nose of damp earth, cola, kirsch, and raspberry. The palate is bright up front with mineral layers and flavors of black cherry, plum and wild strawberry. It is elegant and lifted with a finish showing the very fine tannins and fresh acidity. There is a very long finish of cocoa powder and bright minerality. This is a perfect wine for sushi, grilled trout, or other lighter fare.

To prepare the grapes for their 600-plus-mile journey from Oregon to our winery in California, we had to get our vented, quarter-ton macrobins up to the vineyard. Once the grapes were harvested, they began their journey back to Sonoma County on a semi-truck with a refrigerator unit set to 40F. The fruit was pretty clean, despite the growing conditions.

The grapes from the Orchestra Block were destemmed and dumped into the tank. The grapes from the clone 115 block were destemmed with 20% of the bins left as whole clusters. We added no SO2 to the tanks because the fruit was very clean. The wines fermented naturally at cool temperatures with very gentle cap movements. At dryness, we drained the tanks and transferred the free-run wines to new and used large-format, 228 and 270 liter barrels. (The press wines were aged separately and sold on the bulk market). The core of the blend’s wines continued to age on their lees until one month before bottling (14 months after harvest), when they were racked clean and returned to barrel. Before bottling, we racked the wine clean again, and we were able to bottle without fining or filtration.

Production: 225 cases | ABV: 13.4% | TA: 5.8 g/L | pH: 3.55 | VA: 0.82 g/L | DCO2: 749 ppm | Total SO2: 86 ppm | RS: 0.89 g/L | Turbidity at bottling: 10.1 NTU

Download a technical data sheet here.

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Produced + Bottled by Las Jaras Wines in Sebastopol, CA

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