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Vineyard: Dunn Forest

OwnerMary Olson
AppellationWillamette Valley
VarietiesGewurztraminer, Pinot Gris, Pinot Noir

Wineries sourcing from this vineyard

Reviewed wines produced from this vineyard

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 »