The 2001 Pinot Noir is from the same vineyard block as the 2002, the Bethel Heights “Shed Block”. It shows a profile similar to the ‘02 but is a bit lighter in body. With bright strawberry fruit, aromas of sage and sandalwood and lively acidity, it reveals the more delicate and feminine personality of Pinot Noir. Handled minimally and fermented with indigenous yeast. Bottled unfiltered.

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The 2004 Frameworks Pinot Noir was drawn from two barrels of an experimental lot at Bethel Heights. The wine is a blend of blocks and clones from the vineyard which was pressed directly to barrel and was supplemented with additional Pinot Noir lees. This less addition was to enhance mid-palate texture and build the weight of the wine to balance the comparatively high alcohols of the 2004 vintage. Of the experiment we took the two most interesting and compatible barrels and blended them for the final Frameworks wine.

The finished wine displays fresh red fruit character, the enveloping mid-palate texture we were hoping for, and a bright clean finish.

SOLD OUT, OCT 2007

This Chardonnay is from the new Oracle Vineyard in the Dundee Hills owned and managed by David Autrey and Amy Wesselman of Westrey Wine Company. They were kind enough in 2003 to sell Frameworks a lot of Chardonnay just adequate for one barrel. The grapes were from forgotten Draper clone Chardonnay vines on the property which David and Amy have revived since purchasing the vineyard. The wine was fermented in neutral oak with extended lees aging – 16 months. Complete malolatic fermentation. Bottled unfiltered. A chance to taste the promise of the Oracle vineyard before it becomes a cult.

SOLD OUT, OCT 2007

2002 was an exceptional vintage in Oregon, arguably exceeded only by 1999 in the past decade. The ‘02 Frameworks Pinot Noir was made from grapes purchased from Bethel Heights Vineyard. The clone is Dijon 777 which was grafted to 20-year-old vines in 2000. This wine displays concentrated choke cherry and raspberry flavors with overtones of baked apple and anise. It was fermented with indigenous yeast and aged 14 months in barrel. Bottled unfiltered.

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