Hope Well Pinot Noir Estate Eola Amity Hills 2023
WINERY NOTES:
OVERVIEW: “In the 2023 Hope Well Pinot Noir we reveal the power of the Eola Hills with an outline of graceful restraint. The curve of the fruit is defined by the cut of her bright tone, a dizzying mélange of juxtapositions that unveil a complete and harmonious whole. There is little I can say of our role here: at each step along the way we merely tried our hardest to build a backdrop for her to shine from.”
DISTRIBUTOR NOTES:
ABOUT THE PRODUCER: “Hope Well is a project started by Mimi Casteel located in the Eola-Amity Hills AVA. Mimi is no stranger to the Willamette Valley wine industry, as the younger daughter of the co-founders of Bethel Heights, Ted Casteel and Pat Dudley. Mimi literally grew up in the Willamette Valley vineyards, no doubt helping to shape her incredible passion and love for the earth!”
VINEYARD: “The Hope Well vineyard sits perched on a ridge in the Eola-Amity Hills of the Willamette Valley. Hope Well is a beautiful place where Mimi Casteel lives and works. It is where her children run with bare feet, where lush swaths of native habitat are the architectural foundation of a rich, textural landscape. It is where the roots of grapevines stretch and mingle with the roots of a full and diverse ground cover, twining, sharing and passing on the great secrets of a place in time through miles of silvery, tubular threads of mycorrhizal fungi. It is a place where human animals labor with sheep, llamas, alpacas and goats to do the true good work of careful stewardship and humble attendance.”
VITICULTURE: “The Hope Well vineyard is meticulously farmed using 100% natural, organic and biodynamic methods. A chemical free environment that employs regenerative farming is important to create a place that thrives with biodiversity and well being.”
VINIFICATION: “The Pinot Noir came in on a cool morning and was completely destemmed, then enjoyed a few days of ambient soak before pushing a cap. Due to the concentration of the vintage, the cap management consisted primarily of gentle cap wetting and one or two pump-overs to ensure a clean fermentation before pressing at dryness. No commercial yeasts or bacteria were used. 15% whole cluster. Aged for 10 months in French, oak barrels with 10% being new."