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Holocene Memorialis Pinot Noir is made from 100 percent Pinot Noir.
Holocene Pinot Noir Memorialis is a blend of 777, Pommard and 115 clones from MonksGate vineyard in the Yamhill-Carlton AVA, and it saw about 20% new French oak for 16 months prior to bottling. It is always the lighter and more feminine of the two Holocene wines, with red fruits, white flowers, dried herbs, mushroom and forest floor aromatics, bright acidity and a lithe texture, long finish.
By now, everyone knows that the Willamette Valley is an amazing place to grow Pinot Noir. When I relocated from Napa Valley to partner up with Force Majeure Vineyards, I knew I also wanted to start a project where I could focus attention on a varietal and growing region that I loved. Part of the excitement of being in the Pacific Northwest is the ability to have access to so many amazing vineyards and so much diversity, along with the opportunity to push boundaries and try new things – something that is becoming increasingly difficult in other growing regions.
We partner up with a few very small, diverse and amazing vineyards in the Willamette Valley, sourcing fruit from these dry-farmed sites that emphasize low yields, sustainable practices and produce outstanding fruit.
The wines are crafted in the same way I have been making wine since I was carrying it out at Bryant Family Vineyard in the Napa Valley — utilizing very low-impact, non-industrial techniques, native yeasts, little extraction and little new oak, and never filtering or fining. This allows a real sense of place to show through in the wines that is often dimmed when too much manipulation is undertaken.
Our first vintage was 2015, and was released in early 2017. As production is currently extremely small, the best way to get the wines into your hands is to join our mailing list at the “Mailing List” link above to receive an allocation when we have a release. We release wines once per year, and they will be sold on a first come, first served basis, shipped straight to your door.
Review:
The 2021 Pinot Noir Memorialis is more complete and layered, with beautiful ripe cherry and redcurrant fruit as well as spice box, dried, smoky herbs, and savory flower-like aromas and flavors. Textured, medium to full-bodied, and balanced, it has the fruit and texture to shine even today yet the density and structure to evolve for 10-12 years as well.
- Jeb Dunnuck 95 Points
Lismore Estate Reserve Viognier is made from 100 percent Viognier.
This a Greyton WO.
Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.
Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.
Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.
The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.
Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.
Review:
"Reviewed in my 2019 and 2020 reports, but still on the market, this comes from a 0.3-hectare block that was planted 17 years ago and survived the fire last year. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. Has tightened up over the last year. 2020-23"
- Tim Atkin (South Africa 2020 Special Report), 95 pts
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