There’s a mini-trend of Burgundian masters making wine in Oregon. Jean-Nicolas Meo and his old friend, Jay Boberg, is a super-exciting example of just why this trend is such a good thing.

Burgundians know their Pinot Noir, and they recognize the excellent promise of Oregon's terroir. It started with Drouhin, decades ago. But others have followed, and the latest to strike is Vosne-Romanee super-star, Jean-Nicolas Meo of Domaine Meo-Camuzet.

These Burgundians have multi-generational wine wisdom, and see things that others may have missed. Like when Jean-Nicolas and Jay heard about Bishop Creek, a vineyard nobody would buy because the vines were too densely packed, and too hard to work.

Wait a minute, did someone say densely packed vineyards? Isn't that what they do over in Burgundy? Exactly! Higher density plantings force the roots down deep, improving the wine's complexity. Burgundians figured this out long ago. So where others saw a major pain, Jean-Nicolas saw opportunity.

The vineyard has other advantages. There’s a good clonal mix of vines that are over 30 years old—pretty old by Oregon standards—a number of them ungrafted. And it’s a site that produces highly-structured, powerful wines.

If you've tasted Meo’s Burgs, you know that something magical happens in those cellars; some of those wines stand among the very greatest in the world. With even just a little bit of this magic in Oregon, you have something very exciting going on. "I'm not making Burgundies," Meo told us. "I'm making Oregon Pinot Noir."

He and Jay are in fact making great Oregon Pinot Noir.

What importer Bowler Wine has to say about this wine...

Spirit Hill Chardonnay is Nicolas-Jay’s first release from this special site in Eola-Amity. The climate in the Eola-Amity Hills is greatly influenced by its position due east of the Van Duzer Corridor, which provides a break in the Coast Range allowing cool ocean air to flow through. This decreases temperatures in the region dramatically, helping grapes retain acidity as they ripen. Spirit Hill vineyard sits on top of these spacious hills with aspects in every direction by virtue of its amphitheater shape. An older planting at a high-elevation, the fruit from this site is consistently small-berried with high levels of natural acidity and concentration. The wine was barrel fermented with native yeasts, and matured in French oak (40% new) for 14-months before bottling.