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Evesham Wood, 'Illahe Vineyard' Pinot Noir 2010
United States / Red

Evesham Wood, 'Illahe Vineyard' Pinot Noir 2010

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Notes from T Edward Wines:

Erin and Jordan Nuccio purchased Evesham Wood Winery and the estate vineyard after Nuccio, who is also the owner and winemaker of Haden Fig, had worked closely with the original founders, Mary and Russ Raney, since the mid-2,000s. The Raney's originally founded Evesham Wood in 1986 with the goal of sourcing and growing optimally ripe, low-yield fruit produced with minimal intervention in the vineyard and the cellar. Organic certification became official in 2002. Since 2010, Erin and Jordan Nuccio have been the stewards of this growing line of terroir-driven wines. 

Since the original 1986 planting of 8 acres, a few of the original Chardonnay vines were regrafted with Pinot Noir in 1999 and the remainder of the vineyard has been expanded. Now there are 6.5 acres of Pinot Noir, 3 acres of Chardonnay. The Pinot Noir is all Dijon or ungrafted Pommard clones, and the Chardonnay is 108 and Dijon. Then there is about 3 acres of Pinot Gris and other varieties including Rieslaner and Grüner Veltliner. Small, site-specific cuvées have also been made from sourced fruit throughout the Eola-Amity Hills region. All wines are certified organically or sustainably grown, so Nuccio continues with a minimal intervention winemaking style and a conservative use of oak in the cellar.

The Illahe Vineyard was purchased in 1999 and first planted in 2001 with 22 acres of pinot noir. Today it is a 52-acre vineyard with seven varieties and 44 acres of pinot noir. When it is completely planted, they will have 60 acres under vine. Illahe is a warm site that experiences slightly earlier budbreak and flowering than many other vineyards in the Willamette Valley. Two reasons for this are the southerly aspect of the vineyard and the moderate elevation. The vineyard also has excellent drainage during cold snaps, and it’s just to the south of the Van Duzer winds which begin in the late summer that cool other vineyards in the evening, slowing maturity.

United States
Willamette Valley
Pinot Noir
Jory, basalt
Fermented using proprietary “Jayer” yeasts isolated from a bottle of 1986 Jayer Echezeaux. Aged for 18 months in French oak (10% new).