Evesham Wood, Pinot Noir, Eola-Amity Hills

You may have tasted the Evesham Wood Willamette Valley 2023 we offered back in November, their entry-level Pinot and one of the best values in the category. The Eola–Amity Hills 2023 bottling, however, is a different animal: intensely perfumed, a more focused, terroir-driven expression, a monumental step up in depth and finesse, all at a price that barely moves. If you “speak Burgundy”, think of it as the jump from Bourgogne Rouge to a serious village-level Pinot. I’ve been saying it for years, in strong vintages, the Willamette Valley delivers the best price-to-quality Pinot Noir on Earth. Pour the finest examples blind for red Burgundy collectors and the room goes quiet, unsure what to say as they mentally rifle through villages. Guesses start flying about top French villages and high price-points. And when the region and price are revealed, disbelief follows for most, many have no idea what Oregon is capable of. Pinot with this level of finesse and balance simply doesn’t show up at this price very often.

Evesham Wood has always been a producer that exists slightly outside of time. Their wines carry the soul of old-school Burgundy, restraint, perfume, and transparency, yet they never lose their distinctly Oregon character. If you’ve been drinking Pinot Noir for a long time, this is a name you already know. And if you’ve been drinking Burgundy for a long time, this is the kind of wine that quietly forces a recalibration of what price-to-quality really means today.

Oregon’s wine country is defined by a unique geological and climatic history that makes it one of the most exciting regions for cool-climate varieties in the world. The Willamette Valley sits atop layers of volcanic basalt and marine sedimentary soils deposited over millions of years, creating complex, well-draining substrates ideal for Pinot Noir and Chardonnay. The valley is divided into several major subregions, each with distinct characteristics: the Chehalem Mountains with varied elevations and volcanic soils; the Dundee Hills, renowned for red volcanic Jory soils producing expressive, structured Pinot Noir; the Yamhill-Carlton District, known for cooler exposures and elegant, lifted wines; and Ribbon Ridge, a small but highly prized appellation with shallow soils yielding finesse-driven wines. Among these, the Eola–Amity Hills has emerged as what many consider the region’s grand cru, where the best sites consistently produce some of the greatest Chardonnay and Pinot Noir in Oregon, and arguably the entire United States.

Founded in 1986 by Russ and Mary Raney, Evesham Wood quickly became a benchmark for elegant, terroir-driven Pinot Noir in Oregon. In 2010, long-time collaborator and winemaker Erin Nuccio, who had already been making wines at Evesham Wood, purchased the winery and estate vineyards from the Raneys. It was a natural fit: Erin had long been passionate about the vineyards and the place itself, making the transition seamless while ensuring continuity of style and philosophy. Erin and his wife Jordan Nuccio now run the estate, continuing the legacy of dry farming, organic viticulture, and minimal intervention that defines Evesham Wood’s wines today.

The 2023 Eola–Amity Hills Pinot Noir is a blend of top vineyards across the Eola–Amity Hills, drawn from long‑farmed, dry‑farmed sites that best express the appellation’s lift, balance, and finesse. It’s made with the same discipline and restraint as Evesham Wood’s single‑vineyard wines: native‑yeast fermentations, long and gentle macerations, and élevage in mostly neutral French oak, allowing site and vintage to speak clearly.

The 2023 vintage was unusual but ultimately excellent. Budbreak came late, yet harvest arrived right on schedule, delivering ripe flavors without excess sugar. The wine sits at a modest 13.0% ABV and shows beautiful balance from the first pour. Aromatically, it’s lifted and expressive, wild strawberry, black cherry, crushed flowers, subtle spice, and a hint of forest floor. On the palate, it’s silky, precise, and quietly persistent, with red fruit framed by savory undertones and fine tannin. A brief 15–20 minute decant brings everything into focus. Serve just above cellar temperature to highlight the floral side.

This is a wine that shines at the table. It pairs beautifully with roast duck with Oregon blackberries, wild mushroom risotto, or simply prepared Oregon-raised salmon. These dishes highlight the wine’s lifted aromatics, bright red fruit, and silky texture. While it will age gracefully for 5–7 years, it’s already drinking at a level that makes waiting feel optional.