red currant, cranberry, cinnamon granola, toasted almond, tomato stems
dehydrated strawberry, cranberry, rhubarb, and fennel fronds
bright beginning, light and lean, with nice acid overall
Food Pairing Ideas
- Hearty Beef Ragu
- Moroccan Chicken with Harissa, Olives, and Rice
The Dux Vineyard is owned by Mark and Laurie Stevens. Both are enthusiastic graduates of the University of Oregon, hence the name of the vineyard. The name is also attributed to Laurie’s teaching career in England, where Dux refers to “tops in class”. They moved to the Bay Area where Mark pursued a career in architecture. You can see his style in the way he has transformed their farmhouse and the old cherry orchard into a lovely vineyard and charming abode. Mark and Laurie never wanted to have a huge vineyard, but instead focus only on the highest quality fruit. That’s what lead them to this Dundee Hills site, managed by Andy Humphrey, one of Oregon’s most renowned vineyard managers (Andy also manages the Weber vineyard). The vineyard was planted in 2011 with a 60/40 blend of Wadenswil and Pommard clone onJory soil.
When the fruit comes in from the vineyard to the winery, the first thing we do is destem it – without crushing – into small 1-ton fermenters. We use proprietary yeast, which we’ve cultured from that year’s vineyard samples. Using strains from our many vineyards gives us some complexity. Later in the fermentation process we delestage. The result is large, soft tannins – just the kind we like. We rarely use new oak in our cellar as we much prefer the gentle aging acheived with neutral French oak. In addition, our reserve wines are never filtered. Our goal for each wine is just the right amount of soft tannins, balanced with luscious fruit and bright acidity.
Alc: 13.7%, TA: 4.7 g/L
pH: 3.62, RS: <0.2 (dry)
100% Pinot Noir
60/40 blend of Wadenswil and Pommard clones.