Region and Vineyards
The Mt. Jefferson Cuvée is sourced from Cristom’s five estate vineyards—Paul Gerrie, Eileen, Louise, Jessie, and Marjorie—as well as other esteemed vineyards in the Eola-Amity Hills AVA, within the Willamette Valley, Oregon. This region benefits from the cooling breezes of the Van Duzer Corridor, which moderate summer heat, extending the growing season and preserving acidity in the grapes.
The vineyards are planted on diverse volcanic soils, such as Columbia River Basalts, and vary in elevation and aspect, contributing layers of complexity and structure to the wine. The estate fruit, comprising 75% of the blend, is farmed with sustainable practices to ensure the integrity of the terroir.
Winemaking
This vintage reflects Cristom’s commitment to traditional and natural winemaking. Grapes were 100% hand-harvested and underwent 52% whole-cluster fermentation, a hallmark of Cristom’s style that enhances aromatic complexity and tannin structure. Fermentation was carried out with 100% native yeast, capturing the unique microbiome of the vineyards.
The wine was aged for 10 months on its lees in 22% new French oak barrels, providing subtle spice and integration without overshadowing the fruit. It was bottled unfined and unfiltered, preserving its purity and showcasing the expression of the terroir.
Tasting Notes
- Color: Bright ruby with garnet hues.
- Aromas: Complex aromas of cherry, cranberry, and pomegranate, intertwined with notes of dried herbs, baking spices, and a hint of earthiness.
- Palate: Vibrant and balanced, featuring flavors of red plum, raspberry, and subtle notes of clove and minerality. Fine-grained tannins and lively acidity contribute to a long, elegant finish.
Did you know?
The Mt. Jefferson Cuvée, first introduced in 1994, is Cristom’s flagship Pinot Noir and one of the most consistent representations of the Eola-Amity Hills AVA. It has been named in Wine & Spirits Magazine’s Top 100 Wines eleven times in the past twelve years, cementing its reputation for quality and value.
Wine Pairing Ideas
- Herb-crusted pork tenderloin: Complements the wine’s red fruit and savory nuances.
- Grilled salmon with dill and lemon: Enhances the wine’s bright acidity and mineral-driven character.
- Wild mushroom risotto: Matches the earthy and umami notes of the wine.
- Aged Gouda or Gruyère: Balances the wine’s vibrant fruit and smooth tannins.