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Brick House is a 40-acre farm in the north Willamette Valley specializing in the three traditional varietals of Burgundy: Pinot Noir, Chardonnay and Gamay Noir. The 29-acre vineyard is planted on the sedimentary soils of the Ribbon Ridge AVA. All fruit is estate grown and processed in the farm winery in accordance with national organic standards. The vineyards at Brick House have been certified organic by Oregon Tilth since 1990. In 2005, the farm received Biodynamic certification by Demeter. The first vintage was 1993. Production is 3,800 cases annually.
The Brick House Pinot Noirs have been highly lauded by the wine press. There are two premium Pinot Noirs: "Cuvee du Tonnelier" made from original Pommard close-spaced plantings and "Les Dijonnaise" sourced from Dijon clones planted in 1998. The winery is open by appointment except on Thanksgiving and Memorial Day weekends. 503-538-5136.
2014 Brick House Cuvée de Tonnelier Ribbon Ridge Oregon Pinot Noir
14.1% alc., $48. The name of the wine roughly translates to “barrel maker’s cuvée.” The wine is blended from the oldest vines on the farm, a 10-acre block of Pommard clone just south of the brick house planted in 1990. Natural yeast fermented. · Moderate garnet color in the glass. Clean and fresh aromas of black raspberry and blackberry build in the glass over time. Light to mid weight in character in a beautifully elegant and masterfully crafted wine offering flavors of black cherry and black raspberry. Everything is in sync with an impressive attack and glorious finish. Submerged tannins make for easy approachability. Score: 94. Reviewed October 22, 2017 ARTICLE »
2014 Brick House Les Dijonnais Ribbon Ridge Oregon Pinot Noir
14.1% alc., $52. Sourced from Dijon clones planted on the farm in 1995. This bottling represents the best barrels from this site. Natural yeast fermented. · Moderate garnet color in the glass. Aromas of dark berry melange and peppery spices yield increasing charm over time in the glass. Silky and refined on the palate, with a mid weight core of dark grape, blackberry, boysenberry and pomegranate flavors underpinned with welcome notes spice, savory herbs and earth. Vivid in the mouth due to juicy acidity, modest tannins and a complimentary oak sheen in the earth. Score: 93. Reviewed October 22, 2017 ARTICLE »
2014 Brick House Evelyn’s Ribbon Ridge Oregon Pinot Noir
14.1% alc., $68. A barrel selection of equal parts Dijon and Pommard clones. This bottling is the finest wine the estate vineyard has to offer. Named in honor of the winemaker’s mother. Raised on gross lees in barrel for a minimum of 16 months. A larger percentage of new French oak and whole cluster fermentation give this wine its long term age ability. · Moderately dark garnet color in the glass. Clearly a special wine on encountering the seductive aromas of fertile earth, black strawberry, raspberry and oak spice. The best nose in the lineup. The charge of mid weight plus blue and black fruits is mouth filling and the result is an impression of boldness and ripeness. A sturdy backbone of tannins matches up well with the sappy fruit, a slip of oak adds character, some earthiness chimes in, and the finish lingers indefinitely. the wine can be enjoyed now, but has the balance and structure to age magnificently. Score: 95. Reviewed October 22, 2017 ARTICLE »
2010 Brick House Cuvée de Tonnelier Ribbon Ridge Willamette Valley Pinot Noir
13.0% alc., $45. Biodynamic® estate grapes. · Moderately light reddish-purple color in the glass. Demure aromas of cherries, brewed tea and seasoned oak. Red cherries and berries are featured with subtle notes of spice and oak and a slight vegetal bent in the background. Elegantly styled with fine-grain tannin. Slightly more expressive the following day from a previously opened and re-corked bottle. Good. Reviewed November 24, 2012 ARTICLE »
2006 Brick House Evelyn’s Ribbon Ridge Willamette Valley Pinot Noir
14.0% alc., $59. Brick House’s vineyards have been certified organic since 1990 and Demeter certified biodynamic since 2005. · The nose is unsettling, taking me back to my days in the operating room. It has that hospital ward or operating room aroma with very little fruit showing up. A big and brooding wine with copious cherry and strawberry fruit and plenty of tannin on a mildly hot finish. This wine should be cellared. It is likely this was a bum bottle. Reviewed September 15, 2008 ARTICLE »