Although I am a die-hard Cab and Sagrantino freak, I am a closet Burgundy lover. I put off trying to make Pinot Noir for years because it is so hard to manage a vineyard block in Oregon while managing 12 others in Washington. Finally after snooping around for the oldest Pinot Noir block I could find I happened upon the old Kathken Vineyard northwest of Salem, Oregon in the Eola Hills of the Willamette valley. Sure enough the 2013 harvest was troubled with cold and rain. Still we persevered, driving 7 hours to the vineyard and 7 hours back loaded with two tons of old-vine Pinot. We fermented in stainless without punching. It was more like once a day we pressed the cap gently into the juice by hand. After 18 days we pressed off to all neutral French oak. We did not touch this wine again until we pumped it to the bottling line. For a while it tasted edgy, acidic, lean, just like the vintage. Now after bottle aging it is beginning to round out into the original idea I was hoping for.