Established in 1982 in southern Willamette Valley, Oregon, founders Craig and Claudia Broadley are joined by the second generation of Broadley winegrowers, son Morgan and his wife Jessica. Broadley produces small amounts of highly coveted Pinot Noir using Burgundian techniques such as whole cluster pressing, in wood fermentation and aging in new and one-to-two year old French oak barrels. Their 30-acre vineyard is planted to Pinot Noir clones, including Pommard, Wadenswil and Dijon on iron-rich, red Jory and Hazelair clay loam soils.

Tasting notes

Pronounced aromas of leather and spice are layered with notes of sweet dark cherry, blackberry, mocha, anise and black pepper. Well-structured with supple tannins and a lengthy finish.

Technical notes

A blend of fruit from 20+ year old vines, Pommard clone grapes were supplemented with fruit from the Wadensvil clone. After destemming, the berries were crushed into open top fermentors and aged for 12 months in French oak (50% new).