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Walter Scott, Pinot Noir Freedom Hill, 2024

$94.99
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If the neighboring Eola-Amity Hills give the bright, wind-cooled Pinots, Freedom Hill is the one with shoulders. The vineyard sits on the southeast slopes of an ancient uplifted seabed in Mt. Pisgah, Polk County, in the Willamette Valley, on well-draining Bellpine loam. It's also tucked out of reach of the Van Duzer winds that chill the hills next door, so the fruit ripens evenly and with real concentration, and Pinot from here is known for its structure and depth. Dan and Helen Dusschee founded the vineyard, and their son Dustin now runs it, dry-farmed and organic. Ken Pahlow knew the site well before he bought from it: he worked with its fruit for more than a decade at St. Innocent, and in 2012 he and Erica Landon began buying from two of its Pinot Noir blocks. Their winemaking stays out of the way. The wine is fermented with ambient yeast and 15% whole clusters, then aged 15 months in French oak, 35% of it new. This is serious Oregon Pinot that makes its case on Willamette terms, no Burgundy comparison required.

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More about Walter Scott

Willamette Valley is cool, and both Pinot Noir and Chardonnay grow well there, but there is no limestone—the soil type is a mix of sedimentary and igneous volcanic rock. The best parcels are from ribbons of volcanic soil that thread through the sedimentary soil. These high drainage soils allow the roots of the vine to reach “mother rock”. These unique soils are Oregon’s secret sauce, and there may be no better example than Walter Scott wines.

The label was started in 2008 by partners Ken Pahlow and Erica Landon after years of successful careers in the Oregon Wine Industry. Walter Scott’s first wine, La Combe Verte Pinot Noir, was produced in 2009 at Patricia Green Cellars where Ken traded harvest labor for winemaking space. For the following two vintages, Ken changed locations to Evening Land where he began working alongside Dominique Lafon. In 2011, Walter Scott began making Chardonnay, which contributed significantly to both their growing production and group of loyal followers. In 2012, they moved into their current space, which is situated on Justice Vineyard in the Eola-Amity Hills.

In the vineyard, the focus is on not just the cultivation of the grapes but to also build an exceptional relationship to the land and those who tend to it. They focus on older vines, clonal diversity and cool microclimates. Working with like minded folks has allowed Ken and Erica to source grapes that are dry farmed without the use of herbicides, pesticides or fungicides.

winemaking is done with an open mind and never follows a recipe. Native or ambient yeast fermentations are embraced; minimal punching down and extractive techniques are used; and subtle adjustments are made each year to allow a transparent view of each vintage to shine. Judicious use of french oak is used to enhance the structure and texture. Each bottle is a balanced signature of place with a structural integrity that allows them to mature gracefully.

It's no exaggeration when we say that these wines are show stoppers. They are amongst not just the best wines We've had from Oregon but some of the best from anywhere, especially their crystalline Chardonnays.

Wine Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Seared duck breast with cherry or mushroom sauce, roast leg of lamb with rosemary, cedar-plank salmon, coq au vin, wild mushroom risotto

Tasting Profile

Expect a fuller-framed Willamette Valley Pinot Noir: dark cherry and red berry fruit with earthy, forest-floor notes, a lift of spice from the whole clusters and gentle toast from French oak. It is typically medium-bodied, with fresh acidity and firm, fine-grained tannins, and finishes dry, long and savoury.