Produced from Pinot noir grapes from four grown in Oregon’s northern Willamette Valley, including fruit from their new estate planting, the Enchanted Way Vineyard. In the opinion of veteran winemaker, Mark Vlossak, this inclusion has elevated the flavor profile of the wine, with the character of its fruit dominating the nose and the palate. Vibrant ruby/fuchsia in color; with typical if redolent Pinot Noir aromas of cherry and baking spices along with hints of the unofficial state weed of Oregon, er, that is, blackberry (Henry noted the scent of underbrush/forest floor); vibrant onto the tongue with crisp, crunchy berry acidity and fine chalky tannins carrying flavor long and fresh on the mouthwatering finish.

The 2023 Pinot Noir Dundee Hills bursts from the glass with a vividly ripe mix of crushed blackberries, raspberries, licorice and clove. Wild berry fruits unfold across the palate, subtly offset by crunchy mineral tones as an air of violet pastille amasses toward the close. The finish shows chewy length while remaining fresh. Drink 2025‑2029. Rated 91. ‑ Eric Guido, vinous.com July, 2025

Our friend and former co‑worker James Cahill moved northwest to Oregon back in the mid to late 1990s, following his dream to produce fine Pinot Noir. He worked for a good while with Mike Etzel at Beaux Frères, then briefly with his friend Adam Campbell at Elk Cove Vineyards before finally landing the work that would come to define his career there alongside Tony Soter at Soter Vineyards. More recently, James, with Tony's full blessing and every assistance, has taken the helm as founder/winemaker/managing partner at North Valley Vineyards, a continuance of work that he had performed for Soter Vineyards for some time. And their classic Willamette Valley Pinot Noir continues to be among our favorites from Oregon: deep, yet still translucent ruby in color with fleshy ripe fruit aromas suggesting dark cherry, blackberry and Italian blue plum, baking spices and a hint of reglisse; at once ample and silky onto the tongue, juicy, nicely rounded but at the same time demonstrating the snap of taut crisp berryish acidity and freshness of flavor long to the finish.

Produce of 100% estate grown Pinot Noir fruit from all 6 of the Elk Cove vineyard sites: The Winery Estate, Mount Richmond, Five Mountain, Clay Court, Goodrich and Windhill. These sites are planted to both Pommard and Dijon clones of Pinot Noir and comprise all three of the major Willamette Valley soil types: Willakenzie (marine sedimentary), Laurelwood (windblown loess) and Jory (clay/volcanic), all of which is to say that one is getting a pretty good look here at what the Willamette Valley might offer in terms of (oh, let's use the French word) typicité. Alluring translucent ruby in color to just fuchsia at the edges with fresh fermentive Pinot Noir aromas suggesting cherry, blackberry bramble and spice along with grape pomace itself; supple on entry then both rounded and crisp on the palate with vivifying acidity and crunchy taut berry fruit, gentle structure from fine-grained, melting granular tannins and a freshness and energy on the finish that gives lift and appeal and surely beckons another pull. This is a quite simply gorgeous example of Oregon Pinot Noir.