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Established in 1986, the estate Dunn Forest Vineyard consists of 32-acres of grapes producing Pinot Noir, Pinot Gris, Chardonnay, Marchal Foch, Gewürztraminer, Riesling and Müller Thurgau. The winery is located in Monmouth, Oregon, twenty miles northwest of Corvallis, at the coastal edge of the Willamette Valley. Annual production is 8,000 cases including three Pinot Noirs: Willamette Valley blend, Vintner's Blend and Dunn Forest Vineyard.
The winemaker since 2005 has been Elizabeth Clark. She is crafting some of Oregon's best reasonably priced Pinot Noirs.
The tasting room is open March through Christmas on weekends from 12:00 to 5:00. 503-838-6013
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 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 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 ARTICLE »
2011 Airlie Willamette Valley Pinot Noir
12.6% alc., pH 3.58, TA 0.68, 571 cases, $25. 87% BeckenRidge Vineyard and 13% Lavender Hill Vineyard. Pommard and 115 clones. Harvest Brix 22.1º. Gently de-stemmed into 1.5-ton fermenters. 3 to 6-day cold soak, inoculated primary and secondary fermentations. Aged 10 months in 13% new French oak barrels. Unfined and unfiltered. · Moderately dark reddish purple color in the glass. A little more richness and finish compared to the 2010 vintage. The nose leads with aromas of black cherry, underbrush and new oak. Intense attack of blueberry, black cherry and pomegranate fruits with pleasant oak seasoning. Nicely balanced with soft tannins, bright acidity and an assertive citrus-cranberry fueled finish. Score: 92. Reviewed July 12, 2015 ARTICLE »
2010 Airlie Willamette Valley Pinot Noir
12% alc., pH 3.60, TA 0.75, 371 cases, $25. Pommard clone from BeckenRidge Vineyard planted in 1978. Harvest Brix 21.9º. 100% de-stemmed into 1.5- ton fermenters with a high whole berry count. 2-day cold soak, inoculated yeasts fermentation and malolactic fermentation. Aged 11 months in 12% new French oak barrels. Unfined and unfiltered. · Moderate reddish purple color in the glass. Complex nose featuring aromas of black cherry, dark rose petal, bark, baking spice and white pepper. Bright and crisp, with mid weight flavors of fresh blueberry, black cherry and blackberry and a hint of dried herbs. Lovely balance, with peach skin tannins, a perfect touch of oak, and a persistent finish. Score: 91. Reviewed July 12, 2015 ARTICLE »
2009 Airlie Vintner’s Blend Willamette Valley Pinot Noir
13.1% alc., pH 3.55, TA 0.75, 186 cases, $32. A barrel selection. Sourced from estate Dunn Forest Vineyard (70%) planted in 1983 and 1991, and BeckenRidge Vineyard (30%) planted in 1978. Pommard clone. Harvest Brix 23.2º. Gently destemmed into 1.5-ton fermenters, 3-day cold soak, inoculated primary and secondary fermentations, aged 23 months in French oak barrels. Unfined and unfiltered. · Moderate reddish purple color in the glass. Lovely aromatic mix of darker red cherries and berries. Very suave on the palate with a mid weight charge of black cherry fruit accented by a savory herb note. Wonderful balance with felt-like tannins folded in, juicy acidity, and a noticeably long finish. This wine has benefited from additional bottle age, but will drink well for many years. Score: 93-94. Reviewed July 12, 2015 ARTICLE »