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Owen Bargreen

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Great photo here of Ruby Vineyard co-proprietor, Stephen Hendricks, pouring wine for one of his guests.

Great photo here of Ruby Vineyard co-proprietor, Stephen Hendricks, pouring wine for one of his guests.

Ruby Vineyard

January 24, 2019

Located in the Chehalem Mountains AVA, Ruby Vineyard is a small, 7.25 acre plot, planted to Pinot Noir. The vineyard, first planted in 1973, is home to some of the oldest Pinot Noir plantings in Oregon, which are set on Laurelwood soils. In 1979 Pinot Noir, Riesling, and Chardonnay were planted and the white wine varietals were later grafted to Pinot Noir Dijon clone 115 in 1990. What was formerly Beran Family Wines, in 2012 the vineyard was sold to Steve Hendricks and Flora Habibi and Ruby Vineyard was born. 2015 was the first vintage of these wines and I reviewed their first wine last year, which was a beautiful entry level Oregon Pinot Noir. Co-proprietor Stephen Hendricks is a fifth-generation Oregonian who has a strong family agriculture background.

Stephen relies on the winemaking talents of Andrew Kirkland who has crafted really good new wines. Andrew has served as assistant winemaker under Eric Hamacher and has also served at eminent Oregon producer, Brittan Vineyards under superstar winemaker, Robert Brittan. Andrew’s Ruby Vineyards ‘Reserve’ wines were both gorgeous — and were also very different. The 2015 Ruby Vineyard ‘Flora’s Reserve’ Pinot Noir (WWB, 92) shows distinct red fruit and citrus rind flavor profile, while the 2016 ‘Flora’s Reserve’ (WWB, 92) is more dark-fruit driven. Both possess a wonderful sense of place and poise, as well as good earthy terroir. I absolutely loved both of these new wines. Considering this winery has only just begun, these new wines are a resounding success and something to keep on your radar. Learn more about these outstanding wines at http://www.rubyvineyard.com Here are the great new ‘Reserve’ wines by Ruby Vineyard.

Ruby Vineyard Reserve Pinots.jpg


2015 Ruby Vineyard ‘Flora’s Reserve’ Pinot Noir- The 2015 Ruby Vineyard ‘Flora’s Reserve’ starts off with toasty oak that wraps around red cherry, pomegranate seed and citrus rind aromas with a touch of wild mushroom. The palate shows a soft texture and wonderful mouthfeel. Alright quite developed, the wine brings together red cherry candy, orange rind and peat moss flavors that all impress. Downright delicious now, this will continue to develop for a decade or more. Drink 2019-2029- 92


2016 Ruby Vineyard ‘Flora’s Reserve’ Pinot Noir- Sourced from the older vines in the vineyard, first planted in 1973 (Wadenswil Clone 1), this shows nice earthy tones on the nose with dried thyme, peat moss and black tea with wild blackberry puree. The palate is jam-packed full of acidity, with a soft mouthfeel. Black tea, black cherry pie and hints of black truffle flavors all nicely combine. Surprisingly delicate considering the heat of the vintage, this shows really good elegance and poise. Quite simply, the 2016 is a completely different animal than the ’15 ‘Flora’s Reserve’ — yet it is equally good. Drink 2019-2029- 92

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