"Poolz" is the kind of blend Maureen and I make when we want to slow down. Three-quarters Pommard clone Pinot Noir off Finnigan Hill in the Chehalem Mountains — Pommard is the most savory, structured Pinot clone we farm. The other quarter is Mourvèdre from Conley Vineyard's head-trained bush vines up in the Rattlesnake Hills, harvested at the very end of October once the fruit is fully ripe and a little bit raisined. Two weeks on the skins for the Mourvèdre alone before pressing. We finish fermentation in barrel and let the wine sit for twenty-four months — twice as long as most of our reds — before bottling. Minimal sulfur, no fining, no filtration. The patience shows up as layers: red and black fruit at the front, savory herbs and forest floor underneath, soft tannin holding it all together. Open one now and put one down for five years. Tasting Notes Deep ruby with subtle garnet edges. Dark cherry, plum, hints of forest floor and baking spice on the nose. Silky yet structured, red and black fruit, soft tannins, savory herbal notes. Elegant, layered, age-worthy. Pairing & Serving Roasted lamb, grilled steak, mushroom risotto, aged cheeses. Serve slightly below room temperature (60–65°F). At a Glance Blend: 75% Pinot Noir (Pommard clone) · 25% Mourvèdre Vintage: 2022 AVAs: Chehalem Mountains (OR) + Rattlesnake Hills (WA) Vineyards: Finnigan Hill, Conley (head-trained bush vines) Winemaking: Whole cluster, two-week Mourvèdre maceration, native yeast, barrel-finished fermentation Aging: 24 months in barrel Farming: Certified organic Style: whole cluster · native yeast · no fining · no filtration · minimal SO2
