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Silvershot Vineyards is a small, sustainably farmed vineyard situated in the western end of the Eola Amity Hills in the Willamette Valley – owned and grown by farmer Jim Fischer. The vines were planted in 1998 on their own roots (ungrafted) and are grown without irrigation. The soil composition is very diverse; a solid layer of ancient marine sediment at the base, then erratic basalt boulders here and there, filled in with layers of volcanic silty clay loam. I always feel that the marine sediment characteristics are strong in the actual aromas and flavors of this vineyard; it is the most savory Pinot noir that I make. The fruit was picked the first week of September as the vines showed signs that they were done with growing for the year. The acid was bright and the sugars lean, even though 2015 was a hot growing year. 25% of the clusters were left whole for some stem tannin as well as whole berry complexity, the rest was destemmed and then the fruit was fermented together in small lots without the use of sulfur or lab created yeast. All punchdowns were done with pigeage, by me personally. The young wine was aged in 10 percent new French oak and 90 percent neutral for 19 months and then racked twice and bottled, unfiltered and unfined on April 18th, 2017.