2021 Hyland Vineyard - Pinot noir

tasting notes
ripe bing & rainier cherries, red rose, ponderosa bark, subtle mulling spice—fresh, mouth-watering acidity married to gentle, fine-grain tannin structure—lithe, wonderfully elegant, resonant finish—youthful, will cellar for many years
 
ava: McMinnville
elevation: 600 ft
soils: fractured, iron-rich Volcanic Basalt (Jory series)
planted: 1989, Self-Rooted Coury Selection (from Alsace) & Dijon 115
farming: Dry-Farmed, Organic management
harvest: Sept. 26 & October 4, 2021
whole cluster: 15%
elevage: 14 months in 228L, Average Barrel Age 4-5 years (5% new)
bottled: Dec. 16, 2022, without fining,13.4% Alc.
 
the Terroir
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. These blocks of Dijon 115 and Coury Pinot noir were both planted self-rooted in 1989 in iron-rich volcanic soil. The vines have thus far (after more than 30 years) resisted phylloxera and instead show signs of health and longevity. 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. I find there is always a distinct textural elegance and freshness to this wine, coupled with lifted aromatics, that delights me year after year.
 
the Growing Season
A classic shift to cooler temps and occasional moisture of moderate intensity in late-September and early October brought the 2021 growing season to a beautiful conclusion. Despite some significant heats spikes in mid-Summer, the vines supported a good crop of clean fruit (medium-small berries with thick skins) with balanced flavors and phenolic maturity. We were immediately pleased in the winery with what we thought promised exceptional quality...which has proven true. The vintage has always shown a precocious resolution of structure that makes the wines delightful in youth, while also certainly possessing long cellaring potential.
 
notes on Winemaking
picked Sept. 26 & Oct. 4, 2021. 15% whole clusters layered in small open top fermenters. 23 days total on skins. Once daily punchdowns starting on day 10. Peak fermentation temps 80-82F. Aged without sulfur for 6 months. Aged 14 months total on lees (no stirring) in 228L barrels, average age 4-5 years (only 5% new oak). Racked carefully and bottled without fining on Dec. 16, 2022. Diam 10 corks. TA 5.4, pH 3.62, RS 0.0 g/L,13.4% Alc.
 
about Martin Woods
Martin Woods is hidden in the oak-forested foothills of Oregon's Coast Range, within the cool-climate McMinnville AVA, Willamette Valley. Martin Woods is both the home and winery for winemaker/vigneron Evan Martin, who has been driven by a passion since 2009 for discovering the most compelling terroir in Oregon. Elegant Pinot noir and Chardonnay are the focus of the portfolio, but Riesling, Gruner, Gamay, Cabernet Franc and Syrah are more than proving extremely exciting for exploration. Evan’s small team farms according to sustainable, wholistic principles and the growers he partner's with are of the same mindset. The winemaking methods are delicate and natural, but of greatest importance is that a Martin Woods wine promotes the classic qualities of purity, balance, complexity and fine structure that can only result from great terroir combined with wholehearted dedication to art and craft. Above all, it is the hope that the wines evoke a consistent and inspiring sense-of-place, an authentic Oregon voice.