2018 Ruby Vineyard and Winery, Old Vine Estate, Pinot Noir, $60

Winery Info: We recently had an opportunity to catch up with Ruby Vineyard and Winery and taste through some of their current vintages and once again we were very impressed!       

So we decided to feature two of them in this month’s club. The first vines in what is now Ruby Vineyard were planted back in 1973 with original cuttings from David Lett (“Papa Pinot”) of Eyrie Vineyard. These are now some of the oldest Pinot Noir plantings in Oregon. Further vineyards were planted by Bill Beran, who later established Beran Vineyards on the property. In 2012 Steve Hendricks and Flora Habibi purchased the winery and renamed it Ruby.

Winemaker: Andrew Kirkland

Grapes: 100% Pinot Noir. 49% Dijon 115, 49% Pommard, and 2% Wädensvil clones. Aged ten months in French oak, 30% new, the rest neutral.

Vineyard: Their estate Ruby vineyard in the Chehalem Mountains AVA, situated at 400 feet elevation with Laurelwood soils. The vines are own-rooted and were originally planted in the 1970s and are some of the oldest vines in the Chehalem Mountain AVA.

Flavor Profile: 2018 was a very warm, dry vintage, but without extreme heat days, so the fruit was able to ripen evenly, and cool weather in September allowed for extended hang time. For both this Pinot and the Chard, below, Ruby picked their fruit early to maintain balance and acidity in the wine. Their intent with their Old Vine Estate Pinot is to craft a wine that clearly expresses their special vineyard site and their old vine fruit. This one is beautifully textured and complex, with aromas of dark fruit, soft spice, and a touch of earth. It has a wonderful balance of depth, elegance, and power.

Availability: 540 cases produced. This vintage is still in decent supply.

Drinking Window: Enjoy now through 2029.

Food Pairing: They suggest pairing this wine with a matsutake mushroom beef stew. Or you could try it with Cassoulet.

2018 Ruby Vineyard and Winery, Chardonnay, Willamette Valley, $29.75

Grapes: 100% Chardonnay, Dijon clones 76, 95, and 96, all planted in Laurelwood soil in the Chehalem Mountains AVA at elevations of 400 to 950 feet. Fermented and aged in a combination of French oak and stainless steel, with occasional battonage (stirring) and complete malolactic fermentation.

Vineyard: Tre Figli (next door to their estate vineyard) and Roya.

Flavor Profile: With the warm dry growing season, Ruby picked their 2018 Chard early to preserve the natural acidity and freshness in the fruit, producing a rich, ripe Chard, with flavors of stone fruit, citrus, and a hint of nuttiness. It is a complex wine, with creamy texture and nice, balancing acidity on the finish.

Availability: 315 cases produced. This vintage is still in decent supply.

Drinking Window: Enjoy anytime up to 2026.

Food Pairing: Seafood, especially shellfish dishes or crab cakes. Or with poultry or grilled vegetables.