Our unequivocal favorite of the entire line up is this must-have example of Oregon Pinot noir. The bar for 2015 has been set high -- this wine will be a benchmark by which we judge other releases. Positively gorgeous and engaging in every way, complex as it is effortlessly enjoyable, this cascades with black cherry and black raspberry on a silky frame. Superb length and unending Pinot noir sweetness presented only one problem: I had to wait politely for the finish to fade before moving to the next wine! It's better than the review below. A blend of Seven Springs and Black Walnut Vineyards, named for master viticulturalist Ryan Hannaford. - Marcus
94 points Wine Spectator: "Vibrant and silky, with a precise and elegant structure, plus pretty raspberry and violet aromas and crisp strawberry, flint and white pepper flavors. Drink now through 2024."
Ryan’s Plow is comprised of the fruit from two vineyards that the talented viticulturist from Australia, Ryan Hannaford, farmed for several years before we came on the scene. He worked with Dominique Lafon at Evening Land where he developed a deep understanding of organic and biodynamic farming practices. He was generous in finding fruit sources for us in our first year. Both vineyards are located on prime Jory/Nekia soils, one in Dundee (Black Walnut) and the other next door to Lingua Franca (Seven Springs). The Seven Springs fruit is the Calera Clone and we fermented that partially whole cluster, having to cut each bunch in half by hand at the sorting table, with the shoulders being destemmed and the “hens and chicks” tip of the clusters being thrown into the tank in alternating layers with the destemmed fruit. Lots of work! The fruit from Black Walnut was very easy to sort and it was mainly destemmed, being comprised of PN115 and Pommard clones. The uniformity of soils combined with the diversity of grape types have made for a very complex and harmonious composition, with black and red fruits, raspberry, black cherry, rose, black tea, smoke and even tar. It is explosive with fruit and mineral notes. This was also one of the earliest cuvées to come together.
Foods: Smoked quail with rosemary jus, pan roasted duck breast crusted in cardamom, grilled filet mignon or New York strip, grilled veal chop, grilled ahi tuna, risotto ai funghi, hard cow’s cheeses (Parmiggiano Reggiano, Beaufort, aged sheep cheese (Manchego, Pecorino), roasted chicken stuffed with black truffles, game bird (Guinea hen, squab, pheasant or duck) with Tarhonya with truffle demi-glace.