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Resonance Vineyard
| Owner(s) | Carla Chambers, Kevin Chambers |
| Web site | www.resonancevineyard.com |
| Link to this site |
Kevin and Carla Chambers farm the 20-acre Resonance Vineyard biodynamically (Demeter certified) and make the wine at Carlton Winemaker’s Studio under the corporate name of Reed & Reynolds. For nearly 20 years, the Chambers sold all of their grapes to other wineries (inlcuding Sineann, LaBete and Lemelson), but starting with the 2006 vintage, they held back 14 tons of their Pinot Noir harvest and started producing wine under their own label. They plan to keep about 50% their production for their own Resonance Vineyard label and sell the other half to winemaker Peter Rosback of Sineann and Brian Marcy of Big Table Farm.
Kevin and Carla own Oregon Vineyard Supply and Results Partners, a vineyard management and development company that farms over 800 acres of vineyards in the northern Willamette Valley. Kevin was named Oregon Wine Industry Man of the year in 2005.
The Resonance Vineyard is located on a south-facing hillside in the Yamhill-Carlton District AVA. The entire site is dry-farmed. The Biodynamic® certification by Demeter encompasses the entire 32-acre farm. The Chambers craft a 150-ton organic compost pile every other year for ground application. The vines are virtually all own-rooted and the oldest blocks are 26 years of age.
Winemaker Brian Marcy joined the team in 2008. Three wines are produced: Resonance Vineyard Estate Pinot Noir, Pulse Oregon Pinot Noir and a Resonance Vineyard White Blend.
Resonance Pinot Noir is sold through retail distribution and on the website. Visit the very informative website for more information. 503-437-4212.
Articles About Resonance Vineyard
Reviewed Wines
2006 Resonance Vineyard Yamhill-Carlton District Willamette Valley Pinot Noir
13.8% alc., $49, glass “Vino-Seal” stopper. The
clonal mixture is Dijon 777, Pommard, and Wädenswil (about a third of
each). The Pinot Noir was co-fermented with Gewürztraminer, also
from Resonance Vineyard, to heighten aroma and spice complexity.
Fermentation was carried out with natural yeasts and water was added
to reduce the potential alcohol (natural grape sugars were as high as 27.5°
Brix). Aging progressed in two-thirds new French oak. The wine was
produced according to biodynamic standards.
·
A full-scented nose of black
cherries and strawberries with a hint of herbs and mocha. The flavors echo
the aromas. A dancing Pinot that is light on its feet and supple in the mouth.
The tannins are powdery and the sweet fruit leaves a memorable aromatic
scent at the finish. This is one you will want to spend the night with.
Reviewed September 15, 2008
ARTICLE »
2006 Resonance Vineyard Yamhill-Carlton District Pinot Noir
13.8% alc., $50.
·
Rich dark red raspberry
liquor that is floral and perfumed. Bright and fresh fruit with a touch of mocha, long and smooth in the mouth,
lively acidity and very supple tannins.
Reviewed December 17, 2008
ARTICLE »
2006 Resonance Vineyard Yamhill-Carlton District Willamette Valley Pinot Noir
13.8% alc., $49, glass “Vino-Seal” stopper. The clonal mixture is Dijon 777, Pommard, and Wädenswil (about a third of each). The Pinot Noir was co-fermented with Gewürztraminer, also from Resonance Vineyard, to heighten aroma and spice complexity. Fermentation was carried out with natural yeasts and water was added to reduce the potential alcohol (natural grape sugars were as high as 27.5° Brix). Aging progressed in two-thirds new French oak. The wine was produced according to biodynamic standards. · A full-scented nose of black cherries and strawberries with a hint of herbs and mocha. The flavors echo the aromas. A dancing Pinot that is light on its feet and supple in the mouth. The tannins are powdery and the sweet fruit leaves a memorable aromatic scent at the finish. This is one you will want to spend the night with. Reviewed September 15, 2008 ARTICLE »
2006 Resonance Vineyard Yamhill-Carlton District Pinot Noir
13.8% alc., $50. · Rich dark red raspberry liquor that is floral and perfumed. Bright and fresh fruit with a touch of mocha, long and smooth in the mouth, lively acidity and very supple tannins. Reviewed December 17, 2008 ARTICLE »
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