The French word for “Silica,” the shiny quartz in sand, Silice has the deepest sandy soils of any of our estate vineyards. This 18-acre vineyard sprawls over four different rolling sandy hillsides in the Chehalem Mountains AVA and most probably is a 60 million-year-old sand dune or beach. Silice sees all-day, unrelenting sun exposure, and strong winds that give the Pinot Noirs spicy powerful notes of gingerbread, cola, and sassafras, with a mild savory and pretty floral lift.

80% whole-cluster fermentation, 9-12 days in stainless tanks. Small lot fermented in stainless rounds (2-4 tons). Pumpovers and punch-downs during primary ferment.

A vibrant black-cherry color. Aromas of ripe and dark fruits like cherry and marionberry mix with sweet baking spices: cinnamon, graham, cardamom, and anise/fennel pollen. There is also a complex waft of incense, pipe tobacco, and a slight kiss of barrel toast. This wine has a luxuriously round mouthfeel that delivers those ripe and dark fruits promised on the nose and is soft and supple with a great spiciness that is reminiscent of cola and sassafras. From a cooler vintage like 2019, this wine is ripe and luscious.