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Winter’s Hill Vineyard

Owner(s) John Winter, Lena Winter
Web site www.wintershillwine.com
 
Link to this site
In 1961, John and Lena Winter resettled in Oregon from Illinois. They purchased a fruit and grain farm in the Dundee Hills. Peter and Emily Gladhart (the Winters’daughter) and their son Russell planted 12 acres of own-rooted Pinot Noir in 1990. At 525-730 ft, this south-facing vineyard benefits from cool afternoon ocean breezes that drop the evening temperatures into the 50’s. In 1997, they undertook the second phase of planting on phylloxera resistant rootstocks. Total planting is now 21 acres of Pinot Noir. The vineyard is all on Jory soil and the clones are Pommard, Wädenswil, 114 and 115. The vineyard is certified by LIVE (Low Input Viticulture & Enology) as Sustainable and Salmon Safe. Peter Gladhart’s daughter-in-law, Delphine Gladhart, joined the family in 2004 and has been the winemaker ever since. The wines are sold on the website.

Reviewed Wines

2012 Winter’s Hill Vineyard Dundee Hills Pinot Blanc

13.0% alc., 205 cases, $17. Processed in stainless steel without barrel aging or malolactic fermentation to highlight its fruit character. The wine was fermented three weeks until dry. · Light golden straw color and clear in the glass. An enjoyable example of this underrated varietal offering refreshing aromas of golden apple, pear, lemon and coconut and tasty flavors of green apple, pear and a hint of pineapple. Brisk, with lemon-driven acidity, gossamer tannins and a crisp finish. True to the grape. Score: 88. Reviewed September 5, 2013 ARTICLE »

2012 Winter’s Hill Vineyard Dundee Hills Pinot Gris

14.5% alc., 800 cases, $17. Whole cluster pressed, fermented in stainless steel tanks at low temperature, no malolactic fermentation. · Pale golden yellow color and clear in the glass. I was drawn to this wine immediately, with its interesting aromas of fresh cut apple, tropical fruits, wax and a hint of lily. Pleasing on the slightly creamy palate, with flavors of baked pear and apple, leading to a palate cleansing finish. The wine shows a slight salinity to match well with oysters. Score: 90. Reviewed September 5, 2013 ARTICLE »

2011 Winter’s Hill Vineyard Dundee Hills Willamette Valley Pinot Gris

13.5% alc., 550 cases, pH 3.15, $16. Whole cluster pressed, fermented in stainless steel tanks, no malolactic fermentation. · Very faint straw color in the glass. Aromas of crabapple, hay and biscuit. Flavors of green apple, grapefruit and lemon with piercing, tart acidity that is electric. Hard to cozy up to the shrillness in this wine. Needs mollifying food. Decent at best. Reviewed November 24, 2012 ARTICLE »

2010 Winter’s Hill Vineyard Estate Bottled Dundee Hills Pinot Noir

13.0% alc., 195 cases, $34. Sourced exclusively from the Estate Vineyard. 100% de-stemmed, fermented in small 1.5-ton open top fermenters. Aged 24 months in 20% new French oak barrels. · Moderately light reddish-purple color in the glass. The aromas draw you into the glass, offering bright cherry, boysenberry, forest floor and smoky oak scents. Delicate and soft in the mouth, with the flavorful essence of fresh dark red cherries and berries, peppery spice and aromatic herbs. Finishes with a bright cut of acidity. Score: 88. Reviewed September 5, 2013 ARTICLE »

2009 Winter’s Hill Vineyard Willamette Valley Pinot Noir

14.5% alc., 1,200 cases, $25. Exclusively from estate grapes. 100% de-stemmed, aged 12 months in oak. Offered in both traditional bottle and recyclable 5 gallon keg format. · Moderately light reddish-purple color in the glass. The nose holds your attention with an array of scents including dark red cherries and berries, tea leaf, iron and oak. Quite pleasurable on the palate with a discretely concentrated core of darker cherries and raspberries, with a hint of red licorice and oak. Plenty of minerality in this modest wine with appealing restraint. Very good. Reviewed November 24, 2012 ARTICLE »

2009 Winter’s Hill Vineyard Dundee Hills Willamette Valley Pinot Noir

14.5% alc., pH 3.46, 800 cases, $34. Exclusively from grapes grown in the Winter’s Hill Vineyard. 100% de-stemmed, aged 18 months in oak. · Moderate reddish-purple hue in the glass. More deeply colored and richer in flavor than the Willamette Valley bottling, featuring dark red and purple stone fruits and berries. Very nice earthy underpinning. Well-matched tannins and a long, satisfying finish. A complete, impeccably balanced wine. Very good (+). Reviewed November 24, 2012 ARTICLE »

2009 Winter’s Hill Vineyard Reserve Estate Bottled Dundee Hills Pinot Noir

14.5% alc., 125 cases, $55. Made exclusively from grapes grown in the 35-acre Estate Vineyard located between Domaine Serene, Stoller Vineyards and Vista Hills Vineyard. Clones are Pommard, Wädenswil, 114 and 115. 100% destemmed, 24-hour cold soak, inoculated yeast fermentation, aged 31 months in 20% new French oak barrels. · Moderate reddish-purple color in the glass. A fruit-driven nose that has staying power in the glass over time. Enticing aromas of ripe cherries and raspberries with a hint of spice, briar and forest floor. Fullflavored with appealing roundness and pitch, featuring earth-kissed black cherries, black raspberries, and sassafras, set off by well-integrated tannins and acidity, finishing with a rush of spicy raspberry goodness. A riper fruit profile than the 2010 vintage bottling with more richness. Impeccable balance for aging. Hard to stop sipping this one. Score: 92. Reviewed September 5, 2013 ARTICLE »

2006 Winter’s Hill Vineyard Dundee Hills Pinot Noir

14.1% alc., 1,195 cases, $29. From 21 acres of Pinot Noir planted between 1990 and 2000, primarily Pommard, Dijon 114 and 115, with some Wädenswil. The vineyard is south facing at an elevation of 525 to 730 feet. 100% de-stemmed, 2 day cold soak, fermented in one-ton fermenters using inoculated yeast, and aged in 25% new oak (French and American). · Very ripe dark cherry flavor profile with a hint of musk, pepper and spice. Lush and tasty on the palate with a lively finish. Reviewed December 17, 2008 ARTICLE »

2006 Winter’s Hill Vineyard Dundee Hills Pinot Noir

14.1% alc., pH 3.47, 1,195 cases, $29. From the winery’s 35-acre estate vineyard which is Certified Sustainable and SalmonSafe. De-stemmed, cold soaked for 2 days, aged 18 months in 25% new French oak. Winemaker Delphine Gladhart. · Aromas of ripe black cherries, berry jam and raisins. Juicy and moderately rich fruit pushing ripeness to the edge. Typical of the 2006 vintage in Oregon and will appeal to ripe fruit lovers. Decent. Reviewed February 15, 2010 ARTICLE »

2006 Winter’s Hill Vineyard Cuvée du Vigneron Dundee Hills Pinot Noir

14.1% alc., pH 3.47, 226 cases, $39. Of the 21 acres planted to Pinot Noir in the estate vineyard between 1990 and 2000, only the Pommard clone is used in this bottling. Barrel aging is tailored to the tannin and fruit make-up of each lot of fermenting wine. Aged 18 months in barrel. · Subdued but pleasing aromas of black cherries, earthy loam and forest floor. Fairly thick and imposing core of darker cherry and berry fruit with hints of mocha and marzipan. Similar to the regular Dundee Hills bottling but more high brow with better harmony and less overripe tendencies. Very smoothly textured with a fresh and lively finish. Very good. Reviewed February 15, 2010 ARTICLE »

2006 Winter’s Hill Vineyard Reserve Dundee Hills Pinot Noir

13.5% alc., pH 3.56, 146 cases, $45. The best six barrels of estate fruit out of 40. Aged 17 months in 50% new French oak barrels. · Dark purple in color in the glass. Nicely composed nose that is both fruity and floral as well as spicy. A berry jubilee on the palate with a hint of savory herbs and Provencal spices. Full-bodied, with noticeable lithe tannins and a moderately long fruit presence on the snappy finish. Tasted later in the day from a previously opened and re-corked bottle, the wine had lost most of its charm. I am not sure this one can stay the course. Decent (+). Reviewed February 15, 2010 ARTICLE »

2004 Winter’s Hill Vineyard Reserve

14.3% alc., 155 cases, $50. · This wine has an extraordinary nose of cherries, cola, spice and chocolate leading to a complex depth of flavors of rich red cherries, Coke, and baking spice. There is an underlying earthiness that adds to the appeal. What really wows is the caressing texture of silk and satin. The lovely spiced cherry back end lasts an eternity. This sensual pleasure is everything you could hope for in a Oregon Pinot Noir. Reviewed February 12, 2007 ARTICLE »