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Walter Scott, Fir Crest Vineyard Blanc, 2024

$38.99
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Nearly 40-year-old, own-rooted white vines: that's why Walter Scott's Fir Crest Blanc is worth your attention. When Fir Crest was planted in 1985, blocks of Pinot Blanc, Pinot Gris and Auxerrois went in too, and they're still there. This wine comes only from those original blocks, with the three grapes co-fermented together. The vineyard sits in the Coast Range foothills at the far southwestern corner of Oregon's Yamhill-Carlton AVA. It's a southeast-facing slope ringed by tall Douglas firs, on ancient marine sedimentary silt clay loams that keep yields low on their own. Robert and Karin Moshier and their two daughters have farmed the certified-organic vineyard since 2020. You'd expect to find this trio of grapes in Alsace, and here it makes a thoughtful Oregon white for anyone who's had enough Chardonnay for a while.

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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

    Auxerrois , Pinot Blanc , Pinot Gris

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Tarte flambée with onions and bacon; roast chicken with tarragon cream; pan-fried trout with brown butter and almonds; Dungeness crab with drawn butter; pork schnitzel with a cucumber salad; a wedge of Comté or Gruyère.

Tasting Profile

Expect a dry, textural white in the Alsace mould: pear, yellow apple and a little citrus, with white-flower notes and a gently rounded, mid-weight palate from the old vines. Cool marine air typically keeps the acidity bright, and the finish is clean and lightly savoury, with a subtle mineral edge. Think of it as a fresher, more restrained alternative to Chardonnay.