Willamette Valley, Oregon
I’ve been enamored with Haden Fig for a few years. At first it was the rosé that reeled me in but you can really get a feeling for the heart and soul in all of the wines. Winemaker and owner, Erin Nuccio, started working on the retail side of the wine industry in Washington D.C. and after stops in Massachusettes and California found himself working with Russ Raney at Evesham Wood, which he has since purchased and continues to bottle separately alongside Haden Fig.
Vineyard: Cancilla was an old Christmas tree farm. Ken Cancilla replanted it from 1999 – 2005. Organic since 2009. Melbourne soil, 500 – 600 feet above sea level.
Farming: Organic, dry farmed and hand harvested.
Vinification: Fermented with indigenous yeast in 1.5 ton fermenters. Aged in barrel, 15% new François Freres for 18 months. Unfined and unfiltered.
Tasting Note: Elegant with cola, spice, rhubarb red berries and bright acidity, this is a very charming Pinot Noir that will appeal to a range of palates. It reminds me of some German and Loire Valley Pinot Noirs but has more fruit than most.
Food Pairing: Salmon, artic char or trout. Roasted pork loin. Root vegetable or mushroom stews.
Drinkability: Now – 2019.
SO2: 62 ppm.