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Walter Scott, Pinot Noir Sequitur Vineyard, 2024

$94.99
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Walter Scott's Sequitur Pinot Noir comes from a vineyard planted by the man who turned a Ribbon Ridge pig farm into Beaux Frères. Michael Etzel did that in 1986. In 2010 he and his partner Carey Critchlow started Sequitur, a 12-acre site that shares a border with Beaux Frères' Upper Terrace vineyard. Nobody has ever farmed the marine sedimentary soils here conventionally. The vineyard has been organic and biodynamic from the very start, it's dry farmed, and dense Douglas fir forest shelters its microclimate. Etzel planted 17 Pinot Noir clones. Walter Scott ferments everything with native yeast and says its goal is to show the site and the vintage clearly. That makes this bottling from one of Oregon's rising-star vineyards about as clear a look at Ribbon Ridge as you'll get from them.

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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

    Organic

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast duck breast with a cherry or plum sauce; wild mushroom risotto or chanterelles on toast; cedar-plank salmon; herb-roasted chicken with root vegetables.

Tasting Profile

Expect the classic Ribbon Ridge profile for Pinot Noir grown on marine sedimentary soils: dark cherry, raspberry and plum, with earthy, spicy, forest-floor notes. Typically medium-bodied, with fine, silky tannins and lively acidity, finishing dry and savoury. Think red Burgundy with a little more ripe Oregon fruit.