Ayres Willamette Valley Pinot Noir, Oregon

Generous berry fruit meets a measured touch of oak in the 2024 Ayres Willamette Valley Pinot Noir. Combining fruit from the family’s Ribbon Ridge estate with Oliver Vineyard in Yamhill-Carlton, this bottling brings together the approachable richness and earthy detail that define Brad McLeroy’s style. Just 15% new French oak leaves room for the fruit to lead, while a silky texture and vibrant finish keep the wine poised and inviting.

Product Details:

• Grapes: 100% Pinot Noir
• ABV: 13.5%
• Barrel Ageing: French oak, including 15% new barrels
• Harvest Dates: September 22 to October 8, 2024
• Vineyard Sources: Ayres estate vineyard and Oliver Vineyard
• Estate Vineyard Farming: Sustainable growing practices; LIVE and Salmon Safe certified since 2011
• Estate Vineyard Soils: Predominantly Willakenzie marine sedimentary soils
• Producer: Ayres Vineyard & Winery
• Owners: Brad and Kathleen McLeroy
• Winemaker: Brad McLeroy

Sensory Description:

Ripe plum, black raspberry and dark cherry form an expressive aromatic core, with pomegranate adding a brighter accent. The palate is generous and silky, carrying juicy berry fruit alongside cedar, allspice and cardamom. Subtle green-tea and earthy notes bring a savory counterpoint, while fresh acidity maintains definition through a long, elegant finish. The overall impression is full-flavored yet composed, with fruit richness balanced by lift and precision.

Winemaker's Background:

Ayres began with a family move from Kansas City to Oregon in 2000, when Brad and Kathleen McLeroy purchased their future vineyard property with Kathleen’s parents, Don and Carol McClure. Vines were first planted in 2001, followed by the first commercial vintage in 2003. Brad developed his cellar skills at Domaine Drouhin Oregon under Véronique Drouhin, becoming Ayres’ full-time winemaker in 2006. Living among the vines remains central to the family’s approach, with sustainable vineyard care and restrained cellar decisions intended to preserve the character of the fruit and its source.

Serving Suggestions:

Serve slightly cool at 14 to 16°C (57 to 61°F) in a Burgundy-style glass. Its juicy fruit and savory detail make it a versatile partner for roast chicken, duck breast, grilled salmon, pork tenderloin or mushroom dishes. Try it with lentils and roasted root vegetables for a plant-based pairing. Enjoy now for its expressive fruit and freshness, allowing a little time in the glass for the spice and earthy notes to unfold.