Chef’s Table Willamette Valley Pinot Noir

Produced from the finest Pinot Noir grapes in our estate, Chef’s Table Willamette Valley Pinot Noir gives and gives.

Farmed with a caring philosophy informed by listening to the environment, our wines are proudly crafted with minimal intervention.

As in the tradition of all Chef’s Table Wines, our Willamette Valley Pinot Noir is very generous on the palate and to local charities.

Refined and full of pleasure, Chef’s Table Wines are proud to help people in the various communities we touch.

The 2018 Vintage

Spring in Oregon always has plenty of liquid sunshine. By April and May of 2018, the wet spring had loaded the vineyards with plenty of water reserves as some warmer days and sunshine began to pepper the vineyards. Our vines awoke from their winter slumber with bud-break in late April, and they were met with welcoming mild and consistent weather. Bloom occurred on schedule during the second week of June with little rain, something that vineyard managers and winemakers alike always appreciate.

True Oregon summers don’t really set in until after the fourth of July, and when it arrived, it brought a steady dose of sunshine; the weather remained moderate and dry throughout the summer months. The ample hours of sun and warm temperatures mixed with cool breezy night helped shape 2018 into a fabulous vintage with a decent-sized crop but with wonderfully concentrated flavors as the vines were stressed just enough by the heat to produce something magical. From the winemaking side, what style of year it’s going to be (cool vs. warm) is often determined by the weather in the spring and early summer, while the quality of the vintage is not established until late summer/early fall. In 2018, with the threat of a few consecutive days of rain at the end of September, we began picking white wines in the third week of the month into early October. With near-perfect weather leading up to the pick, the fruit came in beautifully. Aromatic, fresh, and vibrant- a winemaker’s dream.


All grapes were hand-harvested and hand-sorted to ensure the highest quality fruit. The fruit underwent a two-day soak prior to fermentation for a total of 20 days of skin contact. 100% malolactic fermentation occurred over a five-month period. The wine was aged for eight months in French oak barrels from a variety of coopers.

Winemaker’s Tasting Notes

Aromas of black cherry, cassis, sweet earth, toasted oak, and spice explode out of the glass. On the palate layered notes of black fruits, vanilla bean, and subtle hints of cedar.

Technical Info

Harvest Date: September 20-24, 2018

Brix at Harvest: 23.1

Alc. 13.9%
pH: 3.46
TA: 5.5 g/L

Tech Sheet

2020 Willamette Valley Pinot Noir


2020 was a wild ride of a year. The growing season started out warm, but temperatures cooled as Spring rolled in. From that point on, daytime temperatures were moderately warm and followed by cool evenings. These mild temperatures allowed the vines the opportunity to focus on developing more complexity and flavors in the fruit. So while the overall quality from the 2000 harvest is down in comparison to years past, the quality remained exceptionally high.


Guadalupe: Planted in 1989, Guadalupe represents the definable change of the Jory soils of the Dundee Hills to the sedimentary soil of the Yamhill-Carlton District. It lies at an elevation of 350’, and consistently produces small berries and clusters that are intensely colored.

Niederberger: Planted in 1988, Niederberger is defined by a warm-weather buffering effect from being almost completely surrounded by fir trees, and its soil diversity from Jory to the alluvial Woodburn soils. Rooted at an elevation of 300’.


Harvest Date: 9/26-9/30/2020

Brix at harvest: 23.9

pH: 3.52

TA: 5.6

Alc: 13.8


N: Cranberry, black cherry, violet, cocoa, plum and sweet leather
M: Medium body, supple tannins, juicy red and black fruits, savory notes

Tech Sheets