Vineyard: Dunn Forest

OwnerMary Olson
AppellationWillamette Valley
VarietiesGewurztraminer, Pinot Gris, Pinot Noir

Wineries sourcing from this vineyard

Reviewed wines produced from this vineyard

2015 Airlie Willamette Valley Pinot Gris

12.3% alc., pH 3.35, TA 0.60, RS 0.2g/L, 915 cases, $18. 60% Dunn Forest Vineyard and 40% BeckenRidge Vineyard. Harvest Brix 21.4º. Grapes de-stemmed, fermented in stainless steel after inoculation with a blend of yeasts. · Discreetly concentrated, with flavors of citrus and white stone fruits, backed by juicy acidity. A lovely food wine. Score: 89. Reviewed September 18, 2016 WINERY » ARTICLE »

2015 Airlie Willamette Valley Pinot Blanc

12.6% alc., pH 3.48, TA 0.60, RS 0.2g/L, 216 cases, $20. Grapes from Dunn Forest Vineyard and BeckenRidge Vineyard. Harvest Brix 21.2º. Grapes were de-stemmed, immediately pressed, settled, racked of lees and inoculated. Cool fermentation in stainless steel for four weeks. · Bright, crisp and refreshing, with aromas and flavors of pear and citrus leading to a dry, thirst quenching finish. Score: 90. Reviewed September 18, 2016 WINERY » ARTICLE »

2014 Airlie Seven Willamette Valley White Blend

11.9% alc., pH 3.19, TA 0.67, RS 1.3g/L, 231 cases, $16. A blend of seven grapes in order of most to least: Müller Thurgau, Pinot Gris, Riesling, Gewürztraminer, Chardonnay, Pinot Blanc and Muscat Ottonel. Grapes from Dunn Forest Vineyard. Each grape was fermented separately and then blended. · Reminds me somewhat of Caymus Conundrum. Highly enjoyable, with a pleasing palate of pear, peach, citrus and spice flavors exhibiting the slightest sweetness on the finish. Score: 90. Reviewed September 18, 2016 WINERY » ARTICLE »

2013 Airlie Willamette Valley Chardonnay

$18. Clone 108 grafted over to Dijon 76 in 1991 at Dunn Forest Vineyard. Barrel fermented in mostly neutral French oak barrels and malolactic fermentation. · A charming blend of lemon, tropical fruit, honey and butterscotch aromas and flavors. The wine displays admirable balance and a generous finish that is fueled by good acidity. Score: 91. Reviewed September 18, 2016 WINERY » ARTICLE »

2012 Airlie Willamette Valley Estate Bottled Oregon Chardonnay

13.5% alc., pH 3.60, TA 0.55, 308 cases, $18. Dunn Forest Vineyard. Harvest Brix 22.2º. Dijon clones. Whole cluster pressed, inoculated with thirteen yeasts, one per barrel, and barrel fermented in mostly neutral oak (7% new American oak), 100% malolactic fermentation, aged 10 months on the lees in barrel. · Moderate golden yellow color and clear in the glass. Very appealing perfume of lemon oil, mango and yellow apple sauce. An impeccably balanced wine with good richness of yellow citrus, lemongrass, honey, apple butter and caramel flavors. Utterly charming and easy to like, with welcome tension on the finish. Score: 92. Reviewed January 17, 2016 WINERY » ARTICLE »

2012 Airlie Willamette Valley Oregon Pinot Noir

12.5% alc., pH 3.42, TA 0.71, 663 cases, $25. Dunn Forest (58%) and BeckenRidge (42%) vineyards. Harvest Brix 22.1º. Pommard, 115, 667 and 777 clones. 100% dep--stemmed, 4-day cold soak, inoculated yeast fermentation, inoculated for malolactic fermentation and aged 10 months in French oak barrels, 5% new. Bottled unfined and unfiltered. Gold at the Oregon Wine Awards in 2015. · Moderately dark reddish purple color in the glass. Very savory nose featuring aromas of forest floor, pine needle, and spice with a hint of dark fruits. A fruit grenade with copious layers of purple and black fruits with an underpinning of pine sap and spice. The firm tannins are well matched to the prodigious fruit sap. A lot going on in this wine, but it is the savory vibe I like most. Score: 92. Reviewed January 17, 2016 WINERY » ARTICLE »

2012 Airlie Vintner’s Blend Willamette Valley Oregon Pinot Noir

12.5% alc., pH 3.31, TA 0.75, 150 cases, $35. Dunn Forest (50%) and BeckenRidge (50%) vineyards. Harvest Brix 22.0º. Pommard clone. 100% de-stemmed, high percentage of whole berry fermentation. 4- day cold soak, cultured yeast fermentations, inoculated for malolactic fermentation and aged 22 months in French oak barrels, 33% new. Six selected reserve barrels were racked to neutral barrels for an additional year of aging. Bottled unfined and unfiltered. Only produced when vintages warrant. · Moderately dark reddish purple color in the glass. Enticing aromas of dark berries, black cherry milkshake and forest floor. Gorgeous array of dark red and black stone and berry fruits. Amazing depth of fruit but with well-matched tannins and a satisfying thread of acidity in the background. A huge wine by Oregon standards, yet crafted in harmony, finishing with a lip smacking, fruit jubilee. A bodacious wine built for the long haul, yet thoroughly enjoyable now. Score: 95. Reviewed January 17, 2016 WINERY » ARTICLE »