Accolades

Estate Pinot Noir


94 Points – Cellar Selection
Wine Enthusiast, Michael Alberty

“Dark red fruit aromas that go back and forth from blackcap raspberry to Bing cherry are joined by notes of violets and a buttery pie crust. The wine’s muscular tannins lead to a chewy texture and thoughts of cellaring this wine until the mid-to-late 2030s. Blackberry, cedar and sage flavors go on seemingly forever.”


93 Points
International Wine Report, Jeremy Young

“Producing a shimmering medium neon-purple core with a light blue rim in the glass, the 2021 Estate Pinot Noir from Brittan starts with dusty herb characteristics on the nose. After a few minutes, fruity red plum, black raspberry, and Blood orange zest aromas appear. Sweet, silky tannins and lemony acidity pop on the palate while it finishes with a lovely allspice note on the back of the tongue. Aged in 23% new French oak for 10 months gives it some lovely structure and sweet spice tones. About 245 cases were made. “


Oregon Wine Press

“Presenting with big flavor and structure— expect graceful changes with age, yet pleasant now. Aromas of blueberry, purple plum, dried currant and pipe tobacco. These repeat on the palate, along with flavors of blackberry and clove balanced by bright acidity and tree bark grippy tannins.”

96 Points
The Wine Advocate, Erin Brooks

“This cooler vintage perfectly suits the preferred style of Robert Brittan. This is both powerful in terms of focus and length, and a finessed wine as far as expressing more subtle details. It’s well delineated with complex flavors of citrus, blackberries, tar, espresso, molten rock and graphite. Still young and compact, it would be optimal to decant this if you plan on near-term drinking. It should continue to develop on through the mid-2030s.”


94 Points – Cellar Selection
Wine Enthusiast, Paul Gregutt

“This cooler vintage perfectly suits the preferred style of Robert Brittan. This is both powerful in terms of focus and length, and a finessed wine as far as expressing more subtle details. It’s well delineated with complex flavors of citrus, blackberries, tar, espresso, molten rock and graphite. Still young and compact, it would be optimal to decant this if you plan on near-term drinking. It should continue to develop on through the mid-2030s.”


93 Points
OwenBargreen.com, Owen Bargreen

“Sourced from their stony site roughly 12 miles southwest of McMinneville in the foothills of the Coastal Range, the ‘Estate’ Pinot Noir is selected from various sites across his vineyard, all set on broken Basalt. The wine utilizes clonal selections Pommard, 777, 115, 667 and Swan. Right away you get the lovely sense of volcanic earth on the nose with ripe red currants and black raspberry tones. The palate is dense and stony with serious finesse and good weight. Gorgeous now this will continue to evolve in the cellar for at least another decade. Drink 2021-2033”


92 Points
International Wine Report, Jeremy Young

“Showcasing a core of medium to dark ruby-garnet with a neon purple rim, the 2019 Estate is a combination of Pommard, 777, 115, 667, and Swan clones that are aged for 15 months in French oak, with 15% being new. It’s a juicy, quaffable, and delicious effort from Brittan Vineyard featuring notes of red cherry juice, freshly crushed cranberry, and blueberry pie, but also delivers earthy and spicy characteristics on the nose and on the palate. Ample acidity, rounded tannins, and the bitter herb finish complete the wine. 693 cases were made. “

95 Points
The Wine Advocate, Erin Brooks

“The 2018 Pinot Noir Estate opens with soft, earthy scents of mossy bark, mushrooms, damp tobacco and desiccated roses accenting a deep core of mixed berry preserves. The medium-bodied palate is powerfully flavored yet seamless, its layered fruit supported by supple tannins and driven by vibrant acidity. It feels latent on the finish and will benefit from a few more years in bottle (or a few hours in the decanter).”


93 Points
OwenBargreen.com, Owen Bargreen

“The 2018 Brittan Vineyards ‘Estate’ Pinot Noir is downright dark once in the glass, yielding smoldering volcanic stones and dark cherry tones with peat moss and orange rind accents on the nose. The palate is soft and pillowy on the mouth, with a gorgeous core of red and dark fruits alongside tobacco leaf and stony undertones. This is seriously good stuff to savor now, as the 2018 ‘Estate’ Pinot Noir has another decade or more in front of it. Drink 2021-2033.”


92 Points – Cellar Selection
Wine Enthusiast, Paul Gregutt

“This is a sophisticated representation of the AVA, showing its steely minerality first and foremost. The brambly berry fruit is a bit constricted, with flavors suggesting mountain-grown wild berries. There’s a stiff phenolic spine to the wine, but the overall mix of fruit, rock, savory herb, acidity and tannin suggests it’s a good candidate for aging. Roll the dice and drink now through 2032.”


92 Points
Vinous, Josh Raynolds

“Brilliant ruby. Tightly focused cherry, dark chocolate, licorice and floral scents are accompanied by suggestions of musky herbs and smoky minerals. Chewy and energetic on the palate, offering bitter cherry, cola and baking spice flavors that take a sweeter turn with air. Dusty tannins add closing grip to repeating cherry and floral notes that show fine delineation and lingering smokiness. 15% new French oak.”


91 Points
Purely Domestic, Doug Wilder

“Spends 12 months in French Oak, only 15% new. The nose is a resinous stemmed blackberry and forest floor backed by notes of smoky Lapsang tea and plums. The palate entry is dry and leanly textured cranberry and red apple merging with a mid-palate of fine-grained acidity finishing with subtle herb and strawberry crowns. Drink 2021 – 2027.”

93 Points
Washington Wine Blog, Owen Bargreen

“A new wine to their collection, the ‘Estate’ Pinot Noir is selected from various sites across his vineyard, set on broken Basalt. The dusting of volcanic earth really entices aromatically, as layers of red and dark fruits combine with the citrus rind and damp earthy undertones of the wine. The palate has a silky texture with a light salinity that runs through the core of red cherry, pomegranate seed and orange rind flavors. Really good at this stage in its development, the ‘Estate’ Pinot Noir will enjoy another ten to fifteen years in the cellar. Drink 2020-2033”


92 Points – Editor’s Choice
Wine Enthusiast, Paul Gregutt

“This is a blend of fruit from the estate’s three designated blocks, and includes all five clones grown here. Full bodied and ripe, it’s loaded with plum and sweet cherry fruit. A touch of spice elevates the finish, which is just slightly high-toned, but more than slightly delicious.”


92 Points
Vinous, Josh Raynolds

“Shimmering red. Spice-accented raspberry, cherry and floral aromas are complemented by hints of cola, succulent herbs and smoky minerals. Sweet and pliant on the palate, the Estate offers nicely concentrated red and dark berry preserve and rose pastille flavors. A spicy nuance builds steadily on the back half. Supple, fruit-driven and accessible, this wine delivers solid finishing thrust, well-knit tannins and strong, floral-tinged persistence. Aged in 15% new oak.”

Estate Syrah


94+ Points
The Wine Advocate, Erin Brooks

“The 2018 Syrah Estate takes its time to blossom from redcurrant liqueur and blackberry jam to nuances of licorice, lavender, cocoa powder and savory undertones. The medium-bodied palate is surprisingly elegant, with a chalky, refreshing structure, mineral-driven fruit and a long, gently flinty finish. I suspect this will require several more years in bottle to really blossom. “


93 Points
OwenBargreen.com, Owen Bargreen

“This is not your typical Syrah from Oregon, as this was sourced from a warm vintage in the Willamette Valley.  Showing a dark core, this reveals a dusting of white pepper alongside brisket, dark cherry and shades of licorice on the nose. The palate is fresh and fragrant with a soft mouthfeel and loads of dark fruits with bright acidity and stony character. This is one of the great Willamette Valley Syrahs I have ever tasted. Drink 2023-2030”

91 Points
Wine Enthusiast, Paul Gregutt

“This is as rare as domestic Syrah can be, coming from the northern Willamette Valley and ripened to just 12% alcohol. It’s an elegant, subtle wine with light touches of herb and citrus, yet retains enough of the varietal template to be identifiably Syrah. Pomegranate, pineapple, crushed roses, cut tobacco and tomato leaf are all in the mix. It’s a uniquely brilliant wine.”


90 Points
International Wine Report, Jeremy Young

“You don’t see very much Syrah coming from the Willamette Valley, but the 2017 Brittan Syrah (clones 174, 470, and 870) is 100% Estate fruit and is aged for 15 months in French oak barrels, with 18% being new. Boasting notes of crushed black cherry, boysenberry, tropical fruit, and cedary herbs, it’s not a typical Syrah that you would expect from other parts of the world. With only 12% alcohol, it’s a lighter, high acid, and refreshing example that will age well for another 8 or more years. Just 180 cases made.”

91 Points
Wine Enthusiast, Paul Gregutt

“Low-alcohol Syrah may have found its Oregon home. At least at this estate it can be ripened at modest sugar levels and still have complex and intriguing flavors. It’s a savory style, firm and compact, with cranberry and pomegranate fruits along with ample acidity. Winemaker Robert Brittan believes it has the structure to age for decades, and he just may be right.”


91 Points
OwenBargreen.com, Owen Bargreen

“Forward and juicy, the 2017 ‘Estate’ Syrah shows off a soft texture with huckleberry, iodine, wet stone, orange zest and plenty of minerals on the palate. Delicious now, this has another eight years to go. Drink 2021-2029”


90 Points
Wine & Spirits, Patrick J. Comiskey

“Robert Brittan honed his talent with petite sirah and Rhône inspired blends at Stags’ Leap Winery in Napa. Now working with syrah in Willamette, his McMinnville bottling bears an exotic mulled-wine note in scents of carob, cassis and cardamom; its fruit is like tart cherry cobbler. For the cellar.”


“Seven Cool-Climate Syrahs to Try”
SommJournal, Brooke Heron

“Bright and tart with a slightly sharp acidity, this lean Willamette Valley Syrah displays aromas of pomegranate and fresh cranberry along with tart red fruit, cherry cordial, and hints of clove and thyme on the palate.”

Basalt Block Pinot Noir


98 Points
The Wine Advocate, Erin Brooks

“The 2019 Pinot Noir Basalt Block has a singular expression, with notable elegance and complexity. The nose offers a deep core of warm plums, red cherries, lavender and wafts of star anise, mushroom, nori, pipe tobacco and iron. The medium-bodied palate is bursting with layers of ripe fruit and spice, structured with powdery tannins and vibrant acidity. It has generous floral perfume and a very long, iron-and-violet finish. It deserves another 3-5 years in bottle to unwind and will be long-lived in the cellar.”


94 Points
Owenbargreen.com, Owen Bargreen

“The 2019 ‘Basalt Block’ Pinot Noir comes from a southern facing aspect at their estate vineyard which is set on broken basalt. Once on the nose this revels in tart red fruit tones alongside freshly tilled soils and stony undercurrents. The palate is soft and polished with plenty of tension and stony minerality. Rich red and dark fruits combine with shades of pipe tobacco and a soft texture. Finishing long with black fruits and mineals, this is a downright awesome new bottling that has plenty of stuffing and finesse to cellar over the next fifteen years. Drink 2022-2035”


93 Points
Vinous, Eric Guido

“Hauntingly dark, the 2019 Pinot Noir Basalt Block captivates with its dusty violet and lavender tones before giving way to crushed blackberries. This is sleek and racy in style with tart wild berries and saline minerals underscored by a core of tantalizing acidity. It finishes structured, tense and long, leaving a licorice tinge and remnants of red currant.”


93 Points
International Wine Report, Jeremy Young

“The 2019 Basalt Block from Brittan Vineyards is a bit different from the 2018 vintage. Clones of 777, 667, Pommard, and 115 age together in 18% new French oak for 12 months. Still a bit tight, it feels a touch closed at the moment, but that’s typical for a lot of wines in this vintage. Lovely notes of black cherry, blue raspberry candy, graphite shavings, Naval orange flesh, dried cedary herbs, and toasted walnut shells pop from the glass. Acidity checks in on the high side, the tannins are crunchy elevated, and it finishes rich and full bodied. Best in 2024. Just 295 cases produced.”


Paul G on wine, Paul Gregutt

“Savory and mineral-driven is how winemaker Robert Brittan describes this wine, which fits it perfectly. Along with that are lively flavors of tart pomegranate, cranberries, raspberries and sour plums, all buoyed with ample acidity. The wine was aged in one quarter new French oak for 15 months, adding subtle touches of toast and baking spices. It’s aromatic, elegant and built to cellar beautifully. Drink now and into mid-2030s.”

96+ Points
The Wine Advocate, Erin Brooks

“Stony and super savory as the name might imply, the 2018 ‘Basalt Block’ is sourced from Pommard and Dijon clone 667, 777, 115 and Swan Pinot Noir vines. Aged for 12 months in 15% new French oak, this exudes class with its volcanic stony aromas alongside wild blackberry and boysenberry torte tones. The palate is soft, seamless and very elegant, as the Pinot Noir literally screams terroir with the stony tones alongside ripe red and dark fruits and shades of pine needles and peat moss. The gratifying mouthfeel and length add to the enjoyment here, as this scintillating Pinot Noir is gorgeous to enjoy now and will cellar well for another fifteen plus years. Drink 2021-2038”


95 Points
Owenbargreen.com, Owen Bargreen

“Stony and super savory as the name might imply, the 2018 ‘Basalt Block’ is sourced from Pommard and Dijon clone 667, 777, 115 and Swan Pinot Noir vines. Aged for 12 months in 15% new French oak, this exudes class with its volcanic stony aromas alongside wild blackberry and boysenberry torte tones. The palate is soft, seamless and very elegant, as the Pinot Noir literally screams terroir with the stony tones alongside ripe red and dark fruits and shades of pine needles and peat moss. The gratifying mouthfeel and length add to the enjoyment here, as this scintillating Pinot Noir is gorgeous to enjoy now and will cellar well for another fifteen plus years. Drink 2021-2038”


94 Points – Editor’s Choice
Wine Enthusiast, Paul Gregutt

“Tangy boysenberry, blueberry and marionberry fruit come through loud and clear, with a savory streak and supporting acidity that provides a tart frame. The wine was aged in 18% new oak, and what shines through is the fruit and acidity mix, along with the defining steely minerality of the site. Aged one year in 18% new French oak, it will benefit from additional bottle age.”


94 Points
Vinous, Josh Raynolds

“Limpid ruby. Ripe red and blue fruit, floral and exotic spice qualities on the nose, along with smoky mineral and succulent herb nuances. Juicy blueberry, cherry cola, star anise and candied violet flavors reveal a hint of black tea. Turns sweeter with air and finishes very long and precise, with smooth tannins framing reverberating blue fruit and floral notes. 18% new French oak.”


93 Points
International Wine Report, Jeremy Young

“The 2018 Basalt Block is a mix of the 777, 667, and Pommard clones and is aged for 15 months in French oak, with 23% new wood. Starting off with a rich and spicy nose of toasted white peppercorn, black cherry fruit, boysenberry, pencil shavings, cigar box, and cedary herbs, it’s a mouthwatering, full-bodied, and fruit-forward effort that will be better in 2023, but then lovely over the next 8 years. Just 140 cases made.”


91 Points
jamessuckling.com

“Aromas of dark plums, dark cherries, violets, forest wood and cigar box. It’s medium-bodied with creamy tannins and lively acidity. Savory and mineral with a silky texture. Supple finish with lingering vanilla notes. Drink now or hold.”

95 Points
Purely Domestic Wine Report, Doug Wilder

“Spends 12 months in French Oak, only 15% new. The nose is supple black cherry, strawberry and herb leading to a silky, wide-open entry of textured, sappy red fruits. The core offers beautifully focused quenching cranberry and mineral over a finish of dark cherry, peach and spice. Drink 2021 – 2030.”


94 Points
Washington Wine Blog, Owen Bargreen

“Truly impressive, the 2017 ‘Basalt Block’ Pinot Noir was sourced from south facing Pinot Noir vines set in fractured basalt. The stony terroir becomes evident on the nose, as a light dusting of salinity combines with bright red fruits, kumquat and shades of huckleberry on this impressive bouquet. The palate shows great tension and a seamless texture that makes this effortlessly glide across the mid—palate. Wet stone and cran-cherry combine with shades of clove, peat moss and blood orange zest flavors. Truly brilliant now to enjoy, the ‘Basalt Block’ Pinot Noir will cellar well for at least another fifteen years. Drink 2020-2035”


93 Points
Vinous, Josh Raynolds

“Shimmering magenta. Vibrant, mineral-accented red berry and cherry aromas are complemented by suggestions of allspice and candied flowers. Youthfully chewy and appealingly sweet, offering incisive raspberry, cherry and floral pastille flavors enlivened by a smoky mineral quality. Shows fine clarity and spicy lift on the strikingly persistent finish, which is framed by slowly building, well-knit tannins. 27% new oak.”


93 Points
Wine Enthusiast, Paul Gregutt

“Lovely scents of violets and strawberries introduce this new release. Strawberry and cherry-fruit flavors are balanced against a range of baking spices, notably cumin and saffron. The balance and persistence are exceptional. The wine was aged a year in 15% new barrels.”


91 Points
Wine & Spirits, Patrick Comiskey

“A wine that possesses both high and low tones, its aromas have a maraschino sweetness and dark, violet-tinged spice. The flavors are generous but also meticulously framed, the tannins a bit overly firm at the moment, needing time to settle and knit.”

Cygnus Block Pinot Noir


97 Points
The Wine Advocate, Erin Brooks

“The 2019 Pinot Noir Cygnus Block offers tremendous aromatic definition and layering: bursts of lavender, bergamot and botanicals give way to a core of mixed berry preserves, and each return to the glass brings a new alluring fragrance. Its generosity is echoed on the palate, which is packed with floral fruit. It has a support of grainy tannins and mouthwatering acidity and a fantastically detailed, energetic finish. It’s a beautiful Willamette Valley Pinot Noir that embodies power and grace.”


94 Points
OwenBargreen.com, Owen Bargreen

“The 2019 ‘Cygnus Block’ was sourced from an eastern slope on the estate vineyard which was planted to Pinot Noir clone Swan selection, 420A. Once on the nose this revels in tart red fruit tones alongside freshly tilled soils, cardamom and stony undercurrents. The palate is very refined and soft, effortlessly gliding throughout the drinking experience. Medium to full-bodied, with gobs of finesse, this black fruit-driven Pinot Noir is already beautifully evolved and will live on for at least another fifteen years. Drink 2022-2035”


93 Points
Vinous, Eric Guido

“The 2019 Pinot Noir Cygnus Block is wildly unique, with a spicy bouquet invoking herbal tea, fermented ginger, roses and chalk dust. It’s silky and refined with lifted textures yet also a core of sapid dark red fruits penetrating deeply. Zesty acidity holds it all together, as sour citrus and edgy tannins mingle through the long and staining finale. The Cygnus is quite polarizing. It’s matured for fifteen months in 28% new French oak. “


93 Points
International Wine Report, Jeremy Young

“Spiced blue plum, wild blueberry, cedary herbs, licorice, toasted pine nut, freshly scraped vanilla seed, dark chocolate powder, and dusty country road express wonderfully in the glass. The 2019 Cygnus Block comes from 100% Swan clone fruit and is aged 15 months in 28% new French oak and sports a lively neon ruby core with a brickish rim. Acidity is elevated, and the rounded, grippy tannins are starting to integrate well into the wine. Better in 2023. Just 138 cases produced. “

 


92 Points
jamessuckling.com

“A pinot with density and tension from the slightly rough tannins now, but this medium to full-bodied wine will come together nicely with some bottle age. Try after 2023.”


90 Points
Wine Enthusiast, Sean Sullivan

“The aromas provide appeal, with notes of dried cherry, cinnamon stick and anise, mixing fruit and barrel. Tart, medium-bodied flavors follow. Give it time in the bottle or decant to see it at its best. The stuffing is there.”


Paul G On Wine, Paul Gregutt

“The Cygnus designation, a nod to the swan in Greek mythology, is also a sly reference to the (Joseph) Swan clone of Pinot Noir featured here. Brightly fruity with raspberries, blueberries and cherries most prominent, it opens with the forward flavors of tangy red and blue fruits, then continues into deeper layers highlighted with espresso, wet stone, clean earth and savory herbs. The tannins are substantial, polished and firmed up from aging in 28% new French oak. Decant this for near term drinking; age this for up to 15 years.”

97 Points
The Wine Advocate, Erin Brooks

“The ‘Cygnus Block’ is a southeast facing site in the Brittan Estate Vineyard that was planted in 2008 to Swan selection, a selection of Pinot Noir they believe was brought in from Burgundy around the 1880s and planted in California. Once on the nose this takes on wonderfully stony tones alongside black tea, blood orange zest, huckleberry and salty undertones. The palate is complex and delicious with seriously good range from red and dark fruits to wet stone, Umami and citrus fruits. Delightful to savor in its youth, be sure to give this at least a one hour decant if enjoying anytime soon. Drink 2021-2038”


95 Points
OwenBargreen.com, Owen Bargreen

“The ‘Cygnus Block’ is a southeast facing site in the Brittan Estate Vineyard that was planted in 2008 to Swan selection, a selection of Pinot Noir they believe was brought in from Burgundy around the 1880s and planted in California. Once on the nose this takes on wonderfully stony tones alongside black tea, blood orange zest, huckleberry and salty undertones. The palate is complex and delicious with seriously good range from red and dark fruits to wet stone, Umami and citrus fruits. Delightful to savor in its youth, be sure to give this at least a one hour decant if enjoying anytime soon. Drink 2021-2038”


94 Points
Wine Enthusiast, Paul Gregutt

“Complex from the get-go, this marries brambly red fruits to light streaks of caramel, toasted hazelnuts and buttery toast. It’s made from the unusual Swan clone, a California import that dates from the 1800s. Robert Brittan planted three acres of it in 2008 at his estate vineyard. The flavors are unique and persistent, with underlying minerality and lovely texture. One-quarter was aged in new French oak.”


94 Points
Vinous, Josh Raynolds

“Shimmering ruby-red. Highly perfumed, smoke-tinged cherry and blackberry scents are complemented by suggestions of candied rose and succulent herbs. Concentrated yet lively bitter cherry, dark berry and spicecake flavors pick up licorice and cola flourishes with aeration. Closes very long and gently chewy, with repeating floral and cherry notes and a late suggestion of licorice. All Swan clone (hence “Cygnus”) and 25% new French oak.”


94 Points
International Wine Report, Jeremy Young

“A gorgeous medium neon ruby in the glass, the 2018 Cygnus Block is made from an unusual clone of Pinot Noir named “Swan” and is aged for 12 months in 25% new French oak barrels. Luscious black cherry, wild huckleberry, toasted clove, brown sugar, dried pine needle, and lemon pith make a lovely combination of aromas and flavors. Tannins are still a bit chalky, but the mouthwatering acidity, and gorgeous fruit and spice notes, balance everything out nicely. Just 234 cases made.”


91 Points
jamessuckling.com

“Aromas of dark cherries, dried flowers and baking spices. It’s medium-bodied with sleek tannins and fresh acidity. Crunchy and juicy with fruity and spicy character. Drink now.”

94 Points – Editor’s Choice
Wine Enthusiast, Paul Gregutt

“The Cygnus is 100% Swan clone, and stands out among the 2017s for its exceptional fruit mix of strawberry, raspberry and cherry. The acids bring a twist of lemon, while aging in 28% new French oak adds a streak of caramel and a whiff of toast. Though all of Brittan’s 2017s show less of the site’s defining minerality, it’s evident here in the drying finish.”


94 Points
Vinous, Josh Raynolds

“Limpid ruby. Highly perfumed red fruit, potpourri and exotic spice scents, along with a smoky mineral topnote. Juicy and precise on the palate, offering sweet raspberry, rose pastille and spicecake flavors that deepen slowly with aeration. Conveys a suave blend of power and finesse and finishes with resonating spice and floral notes, polished tannins and outstanding clarity. 28% new oak.”


93 Points
Washington Wine Blog, Owen Bargreen

“The 2017 Cygnus Block is an exceptional Pinot Noir sourced from a block that is set on intrusion basalt and is sloped east, planted to Pinot Noir clone Swan selection, 420A. Pretty red raspberry aromatics meld with wet stone and shades of cran-orange on this evocative nose. The palate is both rich and elegant with layers of pomegranate seed and teaberry that brilliantly combine with wet stone and mineral tones. Showing brilliant terroir, this lithe and delicately textured Pinot Noir will enjoy a long life ahead of it. Drink 2020-2035”


92 Points
Purely Domestic Wine Report, Doug Wilder

“Spends 12 months in French Oak, only 28% new. The nose is deeper red currant and dried plum with a sense of spices, cedar and licorice. The palate entry is silky and focused on a core of cranberry and strawberry. Finishes with notes of mineral and blossoms.”

Gestalt Block Pinot Noir


98 Points
The Wine Advocate, Erin Brooks

“A medium to dark magenta core with a watery rim, the 2019 Gestalt Block spends 15 months in 30% new French oak barrels. Starting off with notes of fresh wild blueberry, huckleberry, toasted baking spice, orange oil, cola, and cedary herbs, it’s my favorite of the Brittan Vineyards Pinot Noirs from 2019. I love the complexity of this wine – every time I took a sip, I could find something different in the aromas and the flavors. It finishes a bit tight and definitely needs some time in the bottle before enjoying. Better in 2024. Only 150 cases made.”


95 Points
International Wine Report, Jeremey Young

“A medium to dark magenta core with a watery rim, the 2019 Gestalt Block spends 15 months in 30% new French oak barrels. Starting off with notes of fresh wild blueberry, huckleberry, toasted baking spice, orange oil, cola, and cedary herbs, it’s my favorite of the Brittan Vineyards Pinot Noirs from 2019. I love the complexity of this wine – every time I took a sip, I could find something different in the aromas and the flavors. It finishes a bit tight and definitely needs some time in the bottle before enjoying. Better in 2024. Only 150 cases made.”


93 Points
OwenBargreen.com, Owen Bargreen

“The 2019 Brittan Vineyards ‘Gestalt Block’ Pinot Noir is souecwsd from a western facing hillside that is set on broken basalt. Showing a deep core, the 2019 ‘Gestalt Block’ leads with stony undertones alongside clove, wild mushroom and blackberry compote. The palate is beautifully textured with plenty of flavor density. Sour black raspberry and black cherry notes collide with shades of kumquat zest, wet stone and cloves. Texturally very elegant, and showing a good acid backbone, this is beautiful wine to consume now and over the next twelve years. Drink 2022-2035”


90 Points
Wine Enthusiast, Sean Sullivan

“The aromas are brooding, with notes of black cherry, clove and char. The flavors are medium-bodied and juicy, with a lightly grainy feel. Give it some time or decant to see it at its best.”


Paul G On Wine, Paul Gregutt

“The wines from this low-yielding site are often my favorite from Brittan’s outstanding lineup of estate-grown Pinots. Here the strong Van Duzer winds thicken the skins and punch up the tannins. The tart black fruits have a brambly character, textural and gravelly, with dense tannins providing a solid, earthy backstop. It lingers and glides into a drying finish with highlights of lemon peel, dark chocolate and black tea. Drinking just fine after being open for four days (no preservation system being used).”

96+ Points
The Wine Advocate, Erin Brooks

“The 2018 Pinot Noir Gestalt Block is powerful and fragrant. Bass tones of roasted coffee and cocoa give way to plums, orange peel, forest floor and violet. The palate is bursting with dark, spicy fruit, firmly structured and vibrant, with a very long, iron-and-violet finish. This will require another 3-5+ years in bottle to really unwind and will be long-lived in the cellar.”


95 Points – Cellar Selection
Wine Enthusiast, Paul Gregutt

“The Brittan wines are all estate grown and designated by the particular soils underlying the different blocks of vines. Here the underlying basalt reduces crop load to less than one ton of fruit an acre, a miniscule reward for the work involved. The strong Van Duzer winds thicken the skins, punching up tannins. This is an extreme example of Willamette Valley Pinot Noir, yet brilliantly realized. Tight, tough and tannic, it’s packed with mountain blackberry fruit, framed with sharp herbs and finished with residual flavors of black tea. Drink 2025–2035.”


95 Points
OwenBargreen.com, Owen Bargreen

“Planted to Dijon clone 77, 667 and 115 Pinot Noir, the ‘Gestalt Block’ sat in 27% new French oak for 12 months prior to bottling. Like the 2018 ‘Basalt Block’ this is wonderfully stony right out of the gate, with black and red florals, hoisin sauce, Umami and sage undertones. The palate is juicy and jam-packed full of red and dark fruits (leaning towards more dark tones) with pipe tobacco, smoldering stones and a downright voluptuous mouthfeel. Seriously good in its unabashedly bold youth, the 2018 ‘Gestalt Block’ Pinot Noir will cellar well for another fifteen years or more. Drink 2021-2038”


94 Points
Josh Raynolds, Vinous

“Saturated garnet. Cherry pit, black raspberry, licorice and pungent flowers on the powerfully scented nose. Deep-pitched cherry cola, blueberry, cassis and violet pastille flavors are energized by smoky mineral and spice flourishes. Closes impressively long and youthfully chewy, with building tannins and resonating cherry and floral notes. 22% new French oak.”


93 Points
International Wine Report, Jeremey Young

“Displaying a dark cherry core with a neon garnet rim, the 2018 Gestalt Block comes from all 115 Clone Pinot Noir and produces very little fruit per acre, making a wine that is dense, fruity, and very new-world in focus. It sees 22% new French oak for 22 months. Dark fruit focused on the nose and on the palate – think wild boysenberry, black raspberry, cedary herbs, licorice candy, sassafrass root, and cherry cola characteristics. Acidity and tannin check in on the high side while the full-body structure helps deliver the black fruit and peppery finish on the back palate. Just 245 cases made. “


92 Points
jamessuckling.com

“Displaying a dark cherry core with a neon garnet rim, the 2018 Gestalt Block comes from all 115 Clone Pinot Noir and produces very little fruit per acre, making a wine that is dense, fruity, and very new-world in focus. It sees 22% new French oak for 22 months. Dark fruit focused on the nose and on the palate – think wild boysenberry, black raspberry, cedary herbs, licorice candy, sassafrass root, and cherry cola characteristics. Acidity and tannin check in on the high side while the full-body structure helps deliver the black fruit and peppery finish on the back palate. Just 245 cases made. “

94 Points
Vinous, Josh Raynolds

“Glistening ruby-red. Smoke-tinged cherry, dark berries, candied rose and a hint of vanilla on the highly perfumed nose. Intense black raspberry, bitter cherry, licorice and floral pastille flavors show impressive depth and turn sweeter as the wine opens up. Finishes very long and subtly chewy, with resonating florality, building spiciness and well-integrated tannins that meld smoothly with the wine’s juicy, lingering dark fruit. 30% new oak.”

 


94 Points
Washington Wine Blog, Owen Bargreen

“The Gestalt Block is located on a western facing hillside that is set on broken basalt. Showing a deep core, the 2017 ‘Gestalt Block’ by Brittan opens with layers of rose water and pretty red fruits that are woven together with suggestions of cinnamon and cloves, alongside some damp stone tones on the nose. The palate has wonderful bright acidity and a silky texture that truly entices. Deep red fruits dance with citrus rind accents, peat moss and the stony terroir on the palate. Truly gratifying to enjoy in its youth, the gorgeous, 2017 ‘Gestalt Block’ Pinot Noir will cellar well for decades to come. Drink 2020-2035.”


93 Points
Wine Enthusiast, Paul Gregutt

“All of Robert Brittan’s 2017 Pinots are finished at lower alcohol levels than the previous vintage, but remain balanced and ripened appropriately. This is full flavored, with raspberry and black-cherry fruit, juicy acids, and hints of mushroom and earth. It’s a bit high-toned, with subtle volatility that will only be obvious to those quite sensitive to it. But the overall concentration and length power it beautifully.”


93 Points
Purely Domestic, Doug Wilder

“Spends 12 months in French oak, only 27% new.  The nose is sweet, damp earth, tobacco and graphite.  The palate entry is firm and saturated blackberry, licorice, gravel leading to a core of sappy stone fruit and red berries.  Plenty of acid keeps the finish enticing for mid-term cellaring.  Drink 2022-2028.”

Heritage Block Pinot Noir


94+ Points
The Wine Advocate, Erin Brooks

“The 2019 Pinot Noir Heritage Block offers generous aromas of mixed berries and plum and wafts of iron, violet and bergamot. The light-bodied palate has an intense core of floral fruit, clay-textured tannins, energetic bursts of acidity and a long, mineral-driven finish. It’s coiled and wound right now, but latent hints of botanicals and a powerful structure suggest it simply needs more time to unwind in bottle.”


93 Points
Vinous, Eric Guido

“The 2019 Pinot Noir Heritage Block blossoms with a blend of violets and lavender, accentuating black cherries and hints of clove. This soothes with its soft and round textures, casting tart red berries across a core of zesty acidity as rosy inner florals amass toward the close. It tapers off perfumed and structured. A bump of residual acidity adds liveliness as hints of bitter blackberry mingle with fine tannins.”


93 Points
International Wine Report, Jeremey Young

“The 2019 Heritage Block is a combination of Mt. Eden, Swan, Pommard, and Wadenswil Clones that are aged for 15 months in 25% new French oak barrels. Displaying a rich dark cherry core with a blueish rim, the nose explodes with dark cherry, sweet spice, and earthy aromas. The balance of the wine between the racy acidity, the grippy sweet tannins, and the rich and full body is remarkable, showing no rough edges. Better in 2023. Just 80 cases produced.”


93 Points
OwenBargreen.com, Owen Bargreen

“A new wine for their lineup the ‘Heritage Block’ Pinot Noir was planted to Mt. Eden, Calera, Swan, Wadensnwil, Pommard clonal selections. A light dusting of volcanic earth and white pepper greet you on the nose, with rich boysenberry and baking spice tones. The palate is soft and inviting with rich dark fruit flavors with smoldering stones and shades of black truffle. Enjoy this beautiful 2019 Pinot Noir over the next ten to fifteen years. Drink 2022-2033”


91 Points
Wine Enthusiast, Sean Sullivan

“The aromas are enchanting, with notes of cinnamon, clove, herb and cherry, mixing fruit and barrel. The cranberry flavors bring deftness and intensity, putting on weight over time. Coffee notes linger on the finish.”


Paul G on Wine, Paul Gregutt

“This is the first vintage for this wine from a block planted with heritage clones from Calera, Mt. Eden, Swan, Pommard and Wadenswil. I know of no other site in the country with such a mix. It’s the youngest block on the estate, and holds great potential. This first young release only hints at that, but it’s a forward, lovely wine with tart marionberries, pie cherries, balanced acids and a solid mineral-infused frame. Still delicious on the fourth day.”