2019 Hyland Vineyard - Pinot noir
sweet cranberry, red rose, ponderosa bark, mulling spice—fresh, mouth-watering acidity & gentle, fine-grain tannin structure—medium frame, lithe and wonderfully elegant
elevation 600 ft
soils Volcanic Basalt (Jory series)
planted 1989, Self-Rooted Coury Selection from Alsace
farming Dry-Farmed, Organic management
harvest October 2, 2019 whole cluster: 30%
elevage 13 months in 228L, Average Barrel Age 4-5 years (8% new)
bottled Dec. 4, 2020, Unfined & Unfiltered, 13.2% Alc.
cases produced 296 (750ml x 12)
Hyland vineyard is one of the Willamette Valley's historic vineyards, planted in the early 1970s with clonal selections of Riesling, Gewurztraminer and Pinot noir that originated in Alsace. These vines are now referred to as "Coury" selections‒named for Charles Coury who sourced the cuttings. This block of Coury Pinot noir was planted selfrooted in 1989 in weathered volcanic soil overlying hard basalt. The vineyard is farmed organically and without irrigation. Hyland is situated on the shoulder of the van duzer gap, the "air-conditioning" pathway through the Coast Range where marine air enters from the west and cools the Willamette Valley. Persistent wind spills over this neighborhood, moderating temperatures and allowing for patient ripening and retention of fresh acidity. We find there is always a distinct textural elegance and freshness to this wine that delights us year after year.
the Growing Season
The weather in September and October largely determines the character of the vintage in the Willamette Valley. 2019 wasn't a particularly hot or cold growing season, nor particularly wet or dry. but conditions turned cool and moist in early September, slowing the pace of sugar accumulation while allowing phenolic ripeness to advance. We patiently waited through multiple storm cycles before the sun came out again and a beautiful picking window opened up in late September and early October. A smaller than average crop reached a terrific balance with perfect phenolic maturity (browning seeds and lignified stems) achieved at low sugar accumulations (and therefore low alcohols levels). What that translates to is wines with both flesh and bones, wines that are lithe but energetic, structure-driven wines with complex textures, bright acidity and a core of elegant fruit. 2019 is a classic, cool-climate Oregon vintage and we couldn't be more excited about it. The wines are highly enjoyable now and also highly cellar-worthy for 10-25+ years
notes on Winemaking picked October 2, 2019 at 22.4 brix, 3.33 pH. 30% whole clusters sandwiched in small open top 1.5 ton fermenters. 20 days total on skins. Minimal pumpovers and punchdowns. Peak temps, 80-85F. Sans Souf until June 2020. Aged 13 months on lees (no stirring) in 228L barrels, average age 4-5 years (8% new wood). Racked carefully and bottled Dec. 4, 2020, Unfined & Unfiltered, 13.2% Alc., TA 5.4, pH 3.51, rs 0.0 g/L
about Martin Woods
A secluded property in the wooded foothills of oregon's coast range, within the mcminnville ava. We farm and partner with highly distinctive, late-ripening vineyards in the willamette valley to produce Pinot Noir, Chardonnay and Gamay, among other varietals. We strive to find the soul of our wines in the vineyard, to produce authentic wines with a consistent sense-of-place. Our wines are most warmly embraced by sommeliers, chefs, wine geeks and collectors who recognize and appreciate honest and compelling wines presenting graceful balance, textural complexity, tension, freshness, clean aromatic lift and long cellaring potential. Enjoy & Cheers—Evan Martin, winemaker/proprietor