2018 Flood Line Pinot Noir
The Willamette Valley was shaped by the powerful Missoula floods that swept through the region during the Ice Age. Glacial waters rose to 300 feet, forming the Flood Line, which growers now use to define the upper limit of alluvial soils deposited by the floods. AVERÆN Flood Line accentuates the floral components that personify great Pinot Noir grown on this glacial rock.
100% Pinot Noir
The 2018 Flood Line hails from two distinct sites in the Eola-Amity Hills - Valin-Morrissey and Bois-Joli. Valin-Morrissey was originally a land lease, Rex Hill Vineyards paid to develop this property. Years later when they started cutting away properties, Valin-Morrissey was the last on the chopping block. We thought it was crazy to let such an incredible site go and pounced on it, farming it collaboratively and sustainably. Bois-Joli is owned by the Bond family perched up high on the west (amity) side of the hills and is farmed sustainably using uncertified bio/organic preparations and sheep!
- Valin-Morrissey: Owned by Jeff Valin, farmed by Rob Clarke - Bois-Joli: Owned and farmed by Barb Bond and Rob Kistler
SOIL TYPE - Jory (VM) & Volcanic with marine sediments (BJ)
CLONE SELECTION - 113/114/115/777 (VM) & Own rooted Pommard (BJ)
VINE AGE - Planted in 2004 (VM) & 1983 (BJ)
VINEYARD SIZE - Valin-Morrissey is a total of seven acres, Averæn contracts the entire vineyard. Bois-Joli is 8 acres, two of which are for Averæn.
ASPECT/ELEVATION - Southeast facing at 600’ elevation (VM) & Southwest at '730 (BJ)
Native yeast fermentation in temperature controlled stainless steel with 30% stem inclusion. 14 months in French oak - 40% new, 25% second use, 35% neutral Stockinger, Damy & Tremeaux barrels.
PRESS | 91 VIN
“Deep brilliant red. Mineral-driven raspberry, cherry and potpourri aromas show very good clarity and pick up hints of cola and Asian spices with air. Palate-staining, sappy red fruit and spicecake flavors are given lift and spine by a core of juicy acidity. Densely packed but lithe in style, finishing very long and spicy, with smooth tannins lend- ing gentle grip.” - Josh Raynolds
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