2018 Havlin Vineyard - Pinot noir

tasting notes dusty earth and pronounced spice, wild herbs, bright cranberry and cherry—medium frame with vibrant freshness and length— resolved and integrated tannin structure—classic, cool-climate pinot noir
 
ava Van Duzer Corridor
elevation 350 feet
aspect Southwest, moderate slope
soil Marine Sediments, with Ironstone
Vine age Planted 2011
clonal selections Pommard, Swan, Dijon 115
farming LIVE Certified, Dry-Farmed
harvest October 16, 2017
elevage 22 months
bottled September 4, 2019 unfined & unfiltered
cases produced 325
 
the Terroir Havlin Vineyard is situated amidst one of the latest ripening neighborhoods in the Willamette Valley—the Van duzer Corridor serves as an "air-conditioning" pathway through a low gap in the Coast Range where marine air enters from the ocean and cools the Willamette Valley. It can be said of any vineyard in the Willamette Valley that its position or proximity relative to the path of the Van Duzer winds is substantially determinative of its particular micoclimate, especially in regard to the timing of harvest (earlier or later). Grapes in the Van Duzer develop thick skins and retain bright acidity as a result of the consistent wind. Shallow, marine sediments with intrusions of ironstone at Havlin Vineyard provide stress to the vines, making for a sparse canopy with lots of sun exposure and airflow. The end result is Pinot noir with restrained fruit and structure-driven character.
 
the Growing Season 2018 continued the trend of a gradually warming climate in the Willamette, although the summer was free of significant heat spikes, which spared the grapes from excessive stress. total rainfall was lower than normal, but timely rains in late-winter and early-spring charged the soil with enough moisture to carry the vines through the dry summer. Fruit set and yields were naturally low and an extended dry Autumn allowed for a reliable picking schedule of clean, beautiful fruit. The resulting wines have generosity and depth, but with tremendous textural definition, finesse and freshness. the wines offer a wonderful presentation today, but will certainly gain in complexity over many years in the cellar—2018 is a Martin Woods vintage to invest in, across the entire range!
 
notes on Winemaking Picked October 1, 2018 at 23.1 brix, 3.21 pH. open top 1.5 ton fermenters with 20% whole clusters/whole berries layered in. combination of pumpovers and punchdowns, starting after 1 week. Peak temp, 81 F. 19 days total on skins. Pressed to Barrel, without settling. Aged 22 months on lees in both Oregon and French oak barrels, less than 5% new oak. Bottled Unfined/Unfiltered on August 19, 2020
 
about Martin Woods Our winery is secluded in the wooded foothills of oregon's coast range, within the mcminnville ava. We farm and partner with exceptional vineyards in Oregon to artisanally produce Pinot Noir, Chardonnay, Gamay, Cabernet Franc, Syrah, Riesling, Gruner Veltliner and Rosé. We strive to make wine in the vineyard, to produce distinctive wines with an authentic sense-of-place. To this end we age much of our wine in oregon oak barrels (Quercus garryana) locally harvested, air-dried and coopered. Our wines are sought after for their graceful balance, textural complexity, expressive aromas and long-aging potential —Enjoy, Sarah & Evan Martin