Cellaring:
Under optimum cellar conditions,
this wine will certainly improve
through 2020, perhaps through 2028.

“This complex and intriguing wine offers
layered aromas of red and black raspberries,
fresh Oregon strawberries, brown spice and
cedar. Its aromas are reflected on a palate
that speaks of purity and elegance, and is
exceptionally balanced with firm tannins and
a persistent finish. This wine will pair beautifully
with the Pinot noir classics - lamb, duck,
grilled salmon, and aged cheeses.”
Dave Paige, Winemaker

Wine Background:
• The name “Elizabeth’s Reserve” was first used in 1986 to designate the blend of our best barrels of Pinot noir. From 1987 until 1999 it designated a single vineyard wine, but in 2000 returned to a “best of winery” reserve - the best barrels from our best lots.
• Most of the fruit for this wine (81.4%) comes from our nine estate vineyards located on southfacing slopes of the Chehalem Mountains.
• With many wonderful lots representing different soil types, clones, site climates, fermenter sizes, and barrel characteristics, winemaker Dave Paige pulls together those that best create a reserve-level wine, one that truly reflects the vintage and character of our corner of the Willamette Valley.

Growing Season:
• The 2008 growing season began slowly with a cooler than normal spring for the months of March and April. Buds began to open around April 26th, giving the growing season a bit of a delayed start.
• Temperatures picked up considerably in May and the vines accelerated shoot growth, but bloom was still slightly later than normal.
• The favorable conditions surrounding bloom near the end of June continued well into August. Veraison became apparent in mid-August, followed by gorgeous ripening conditions in September.
• Hand-picking began the last week of September and continued into mid-October, allowing the fruit to fully ripen and bask in what could be called a textbook Indian summer for Oregon.

Winemaking:
• After hand-harvesting, the grapes were gently destemmed into open top fermenters, followed by a four to six day cold soak for greater flavor and color extraction.
• The grapes were then inoculated with a commercial yeast and punched down two or three times per day during a 6 day fermentation.
• After pressing, the wine was transferred into traditional small French oak barrels (30% new) where it was aged for approximately 10 months before being bottled on August 12 & 13, 2009.

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