Anne Amie Vineyards 'Cezanne' Pinot Noir, Willamette Valley, Oregon

Pale ruby with lifted aromatics of red cherry, rose petal, and crushed stone, 2024 Anne Amie Vineyards “Cezanne” Pinot Noir reflects both site diversity and renewed estate momentum. Sourced from vineyards in Yamhill-Carlton, Chehalem Mountains, and Dundee Hills, the wine draws from Laurelwood, Willakenzie, and Jory soils to create a layered Willamette Valley expression. Crafted during a balanced 2024 growing season and produced in limited quantity for select markets, this cuvée signals a focused, precision-driven chapter for the estate.

Product Details:

• Varietal: Pinot Noir
• Aging: 10 months French oak, approximately 10% new
• Alcohol: 13.5%

Sensory Description:

The 2024 Willamette Valley growing season was marked by a moderate spring and a steady, warm summer without excessive heat spikes, allowing Pinot Noir to ripen evenly while preserving acidity. The wine opens with bright red cherry, raspberry skin, and subtle cranberry, framed by rose petal and faint forest floor. Chehalem Mountains fruit contributes lift and tension, Dundee Hills brings elegant red fruit purity from volcanic Jory soils, and Yamhill-Carlton deepens the midpalate with darker berry tones rooted in marine sedimentary Willakenzie. The restrained 10% new French oak integrates seamlessly, adding light cedar and baking spice rather than overt sweetness. Texturally, the wine is polished yet energetic, finishing with mineral precision and fine tannin structure.

Winemaker’s Background:

Founded in 1999 in the Chehalem Mountains, Anne Amie Vineyards has long been recognized for site-driven Pinot Noir and Riesling. The estate entered a new chapter in 2022 when it was acquired by Kim McLeod, bringing renewed investment and long-term stability while maintaining continuity in vineyard stewardship and cellar philosophy. Under the direction of Winemaker Gabi Vignes, the winery emphasizes precise fermentation, restrained oak influence, and multi-AVA blending that highlights the diverse soils and elevations of the Willamette Valley.

Serving Suggestions:

Serve at 55 to 60 degrees Fahrenheit in a Burgundy bowl to amplify aromatic detail and midpalate texture. Ideal alongside roasted duck breast, grilled salmon, wild mushroom risotto, or herb-roasted chicken. A brief decant of 20 minutes will enhance aromatic complexity while maintaining structural freshness.