The Tualatin Estate Vineyard is covered with Lauralwood soils deposited over 1,000 years ago on layers of wind-blown glacial silt called loess. The weathering of minerals in the sub-soil causes the deposit of high concentrations of rusted iron balls called pisolites to form. The vineyard was founded by Bill Fuller and originally cultivated in 1973.

The wine is fermented for 16 months in French Oak barrels (40% new). In the glass, this wine displays glistening edges with a deep ruby hue and flashes of garnet at the rim. The inviting color hints at both the wine’s richness and its potential for further evolution. Enchanting scents of freshly cut garden flowers, lavender and crushed violets entice you inside. Woven into the fabric of this wine is a harmonious interplay of Rainier Cherries, raspberry preserves, allspice, saddle leather and a faint hint of savory underbrush. The wine continues to evolve over minutes on the palate echoing the complexity and purity of fruit within the core. The wine has a sense of place and a deep-rooted connection to its ancient soils. It finishes gracefully across the palate with extraordinary balance, yet with time the wine will offer even more gratification.

By W Peter Hoyne