Paul O’Brien has been making wines from Southern Oregon grapes since their launch in 2013 but this is their first vintage using fruit sourced from the north. Fifty percent of the grapes in this Pinot were from Yamhill-Carlton and the rest from the Chehalem Mountains, both nested AVAs within the Willamette Valley appellation. After fermenting 24% whole cluster in open-top concrete fermenters, this wine was aged for 14 months in French oak, of which 30% was new.

The finished Pinot noir had classic earthy notes, along with popsicle stick tannins and lovely fruit and berry aromas and flavors. It is a very versatile wine that would pair well with a wide range of dishes.