Sold out of 750 ml bottles!
94pts | Wine Spectator Highly Recommeded “Vibrant and full of tension...” - Tim Fish
94pts | Wine & Spirits
94pts | Josh Raynolds, Vinous
92pts | Erin Brooks, Wine Advocate
92pts | gismondionwine.com “Very satisfying now, and will continue to cellar for years to come. One of Oregon's top producers, and getting better year over year” - Treve Ring
91pts | Wine Enthusiast
The 2017 vintage may be the best expression of The Plow to date. It was composed from one lot of fruit planted on a high elevation block in our estate LS Vineyard where Larry Stone planted a refined, moderately productive Pinot Noir clone sourced from outstanding vineyards he discovered in the Russian River Valley in California, with a long history of producing great wines. This block is situated exclusively on the Gelderman-Jory Complex soil that we find to be the most expressive and nuanced of our vineyard. The result is a powerful wine with luscious texture and length, supported by a beautiful structure that dances on the tongue. The long flavors are a complex of black cherry, red cherry, red currant, black tea, rose petal, and minerals, with a mouthwatering finish.
The fruit for The Plow in 2017 came from the best parts of Block 1: PN777 on Gelderman-Jory Complex, a type of shallow volcanic soil about 2-5 feet deep with a layer of large gravels that impart extra energy to the vines and create more complex and intense flavors, while retaining the wine’s fresh balance.
The Plow is a 50% whole-cluster example of Pinot noir. Fermentation took place with ambient yeast in a combination of stainless steel and concrete tanks. Cap management begins with gentle pump overs, followed by traditional pigeage by foot, as needed. After fermentation, the wines age in 25% new and 75% neutral French oak barriques for 12 months followed by an additional 5 months in stainless steel tank after final blending to bring the cuvée together prior to bottling.
Food Pairing Notes
The Plow is a wonderful partner with Rib-Eye, New York and Sirloin steaks, or with Lamb Shoulder, Leg of Lamb, Lamb Loin, Roasted Duck, Grilled Duck Breast, savory preparations of Goose and Duck Liver, Porchetta, Sautéed or Grilled Pork Loin. It is also a great accompaniment to wood-grilled meats such as Franklin, Pecan Lodge or Smitty’s BBQ Brisket or Ribs -- if you happen to be in Texas!