Fossil & Fawn Pinot Noir, Willamette Valley, Oregon

Fossil & Fawn’s Pinot Noir from Willamette Valley, Oregon, is a quintessential expression of Oregon winemaking, blending fruit from three organically farmed vineyards: Finnigan Hill, No Clos Radio, and Silvershot. Known for its balance of bright fruit, earthiness, and textural elegance, this wine showcases the thoughtful craftsmanship of winemakers Jim Fischer and Jenny Mosbacher.

Product Details

• Grape: 100% Pinot Noir
• Vineyards: Finnigan Hill (37%), No Clos Radio (34%), Silvershot (29%)
• Soil: Basalt, windblown loess, and marine sediment
• Viticulture: Organic and biodynamic practices
• Winemaking:
  • 86% de-stemmed, 14% whole cluster inclusion
  • 14 days of maceration on skins
  • Aged 9 months in neutral French and Oregon oak
  • Bottled unfined and unfiltered
• ABV: 13.5%
• Vine Age: 14–47 years

Sensory Description
This Pinot Noir opens with classic Oregon aromatics of bramble fruit, summer raspberries, blackberries, and smoky leather. On the palate, wet stone minerality and forest floor notes intermingle with hints of mushroom and earthiness. The finish is long and balanced, with bright acidity, subtle spice, and a velvety texture that highlights its neutral oak aging.

Winemaker's Background
Fossil & Fawn was founded in 2011 by Jim Fischer and Jenny Mosbacher, driven by a passion for wines that let the vineyard’s voice shine. Their philosophy embraces minimal intervention, including wild yeast fermentation, low sulfur additions, and no additives, resulting in wines that speak to Oregon's terroir. From their home vineyard, Silvershot, to other sites in the region, their wines emphasize elegance, structure, and balance.

Serving Suggestions
Serve at 55–60°F to enjoy its nuanced flavors. This Pinot Noir pairs beautifully with braised chicken and mushrooms, semi-soft cheeses like Gruyère and Comté, or a comforting bowl of cream of mushroom soup. Its acidity and earthiness also complement roasted root vegetables and herb-crusted pork tenderloin.