Region and Vineyards
The Louise Vineyard, established in 1993, is named after the great-grandmother of Tom Gerrie, Cristom’s second-generation owner and winegrower. Situated on the lowest slopes of the estate, the vineyard spans 12.3 acres and is characterized by a mix of volcanic soils, marine sediments, and Missoula Flood silts. This diversity in soil types adds depth and intensity to the wine.
Protected by a small forest to the west and south, the vineyard is partially sheltered from the cool Pacific Ocean breezes funneled through the Van Duzer Corridor. This moderates acidity in the fruit while allowing the 27–31-year-old vines to yield grapes of exceptional richness and complexity.
Winemaking
This vintage was marked by a long growing season, influenced by cool spring temperatures and a warm summer, allowing the grapes to develop nuanced flavors. The wine was crafted from hand-harvested fruit with 58% whole-cluster fermentation, enhancing aromatic complexity and structure.
Fermentation utilized 100% native yeast, reflecting the vineyard’s unique microbiome. Aging occurred over 17 months on lees in 30% new French oak barrels, contributing subtle notes of spice and depth while preserving the purity of the fruit. The wine was bottled unfined and unfiltered, emphasizing authenticity and terroir.
Tasting Notes
- Color: Deep ruby with garnet highlights.
- Aromas: Complex and seductive, featuring Rainier cherry, Asian spices, hoisin sauce, and nutmeg.
- Palate: Expansive and layered, with flavors of crunchy plum, dark chocolate, baking spices, and hints of herbal nuances. Supple tannins and a vibrant acidity lead to a long, elegant finish.
Did you know?
The Louise Vineyard represents the oldest vines at Cristom and serves as a microcosm of the diverse terroir of the Eola-Amity Hills. Its unique position on the estate allows it to produce wines with both richness and precision, capturing the essence of Oregon Pinot Noir.
Wine Pairing Ideas
- Duck confit with cherry glaze: Highlights the wine’s red fruit and spice notes.
- Grilled salmon with a soy-ginger glaze: Complements the wine’s earthy and savory flavors.
- Wild mushroom tart with thyme: Enhances the wine’s herbal and earthy nuances.
- Aged cheddar or Gruyère: Balances the wine’s richness and acidity.