Past Vintages

Our Past Vintages

Below is a listing of our past vintages which are no longer available.

2010

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2010 Chehalem Mountains Pinot Noir

  • pH (at harvest): 3.4 – 3.5
  • TA (at harvest): 6 – 6.7 (g/L)
  • Alcohol: 12.8%
  • Harvest Dates: 10/20/10 – 10/21/10
  • Brix (at harvest): 21.1 – 22.3
  • Clones: 115 (2 blocks), 114
  • 33% New Oak (French)
  • 148 cases produced

Technical Notes:
The fruit was harvested over a period of 2 days in late October.  A cold soak of at least four days was achieved for all lots.  Fermentations occurred in approximately 1 ton lot sizes over a period of 7-10 days following inoculation.  The wine was barrel aged for a period of 13 months in French Oak, 33% of it new.

Tasting Notes: Our 2010 light garnet colored Pinot Noir is an approachable, food-friendly example from an established Oregon vineyard.  Shows hints of plum and strawberry, low tannins and a clean finish.  We think you’ll enjoy it with a cheese plate, pasta, salmon or roasted chicken.  


2010 Dion Vineyard Pinot Gris

  • pH (at harvest): 3.1
  • TA: .81g/100mL
  • Alcohol: 12.9%
  • Harvest Date: 10/19/10
  • 37 cases produced

Technical Notes: Our first Pinot Gris bottling, the 2010 reflects the late harvest of that vintage-lower in alcohol with acidity and structure. This wine was fermented in stainless steel.

Tasting Notes: Clean and clear, light color. This is a perfectly balanced Pinot Gris, with a nice mix of fruit, acidity, and body. A little citrus on the nose, sweet lemons, some grassy notes, maybe a little toasted nut. Grapefruit comes through on the palate, without too much acid, typical of a cooler vintage of Pinot Gris, which was 2010.

2009

2009 Willamette Valley Pinot Noir

  • Alcohol: 14.5%
  • Harvest Dates: 9/26/09 – 10/9/09
  • Clones:
  • 33% New Oak (French)
  • 200 cases produced

Technical Notes: The fruit was harvested over a period of 2 weeks in late September through mid- October. A cold soak of at least four days was achieved for all lots. Fermentations occurred in 1 ton lot sizes over a period of 7-10 days following inoculation.
The wine was barrel aged for a period of 13 months in French Oak, 33% of it new. The final blend is a combination of five different Pinot Noir clones, all sourced from Dion Vineyard. The vines of these blocks were between 9 to 25 years in age.

Tasting Notes: A clear, clean nose, with a bit of alcohol that soon burns off, ruby tending toward brick in color. The scents of cloves, toast and black pepper on the nose turn to black cherries, spice and pepper in the mouth, ending with a tasty, smooth finish.


2009 Chehalem Mountains Reserve Pinot Noir

  • Alcohol: 14.6%
  • Harvest Date: 9/26/09
  • Clones:115, 667, 777, 114
  • 50% New Oak (French)
  • 97 cases produced

Technical Notes: The fruit was harvested in late September . A cold soak of at least four days was achieved for all lots. Fermentations occurred in 1 ton lot sizes over a period of 7-10 days following inoculation.
The wine is a 4 barrel selection from the 2009 vintage, aged for 13 months prior to bottling.. The barrels were selected for overall highest quality of the vintage as well as for the combination of the blend. This is our first Reserve bottling.

Tasting Notes: The 2009 Reserve Pinot greets you with a toasty vanilla spice and minerality on the nose, but reveals a lovely balance of fruit – pomegranate and cherries, anise, toasted oak, pleasant acids and a firm but smooth finish. 100% Dijon clones and 50% new oak.

2008

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2008 Willamette Valley Pinot Noir

  • pH (at bottling): 3.76
  • TA: .57 g/100mL
  • Alcohol: 12.9%
  • Harvest Dates: 10/13/08 – 10/19/08
  • Harvest Brix:22-23.5
  • Clones: 115, 667, 777, 114, Pommard, Colmar
  • 196 cases produced

As has been noted, the 2008 harvest was a rarity-a later, cool harvest that didn’t see the rainfall that often comes with October in Oregon. The extended, but cool hang time resulted in grapes that achieved excellent maturity while maintaining acidity and keeping sugar levels low.

Our 2008 Willamette Valley Pinot Noir was harvested over a period of 7 days in mid- October. A cold soak of at least six days was achieved for all lots. Fermentations occurred in 1 ton lot sizes over a period of 7-10 days following inoculation.

The wine was barrel aged for a period of 13 months in French Oak, 33% of it new. The final blend is a combination of six different Pinot Noir clones, all sourced from Dion Vineyard. The vines of these blocks were between 8 to 20 years in age.

2007

2007 Pinot Noir label

2007 Willamette Valley Pinot Noir

  • pH (at bottling): 3.72
  • TA: .56 g/100mL
  • Alcohol: 13.3%
  • Harvest Dates: 9/29/07 – 10/12/07
  • Harvest Brix: 23-24
  • Clones: 115, 667, 777, Pommard
  • 65 cases produced

Our inaugural wine, the 2007 vintage represented a challenge for vintners of all skill levels. Coming off the higher alcohols and very ripe fruit of 2006, the 2007 harvest was a return to classic Pinot Noir. 2007’s cooler weather (and, yes, rain) delivered fruit with acidity and lower sugars. The result: a wine with structure and aging potential yet is approachable in its youth.

The 2007 Willamette Valley Pinot Noir is a food friendly, open wine with layers of fruit and subtle oak and spice hints on the finish. Can be enjoyed now, but should improve with some additional bottle aging.