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A winery dedicated to avoiding convention

Confero Pinot Noir


Confero {to bring together} 

is, and will always be, the practice of bringing distinct vineyards and clones of Pinot Noir together, from differing sub-regions within the Willamette valley. From this ideal, we are able to capture unique strengths of each parcel and adjoin them with qualities of other individual sites, thus enhancing the overall complexity and depth a given vintage can provide.


While a scientific approach and “winemaking by numbers” can make correct, sound wines they often end up lacking any edge or excitement- stripped of character by using shortcuts via the subtraction of, or conversely, the addition of any number of available fixes - for the sake of the saving the wine from itself!

Aberrant Cellars’ approach is quite different. Our single greatest emphasis is the quality of fruit prior to its temporary confines within a fermentation vessel (of which we use a variety of sizes, shapes and types). At harvest a rigorous selection of clusters are made while still on the vine, and again on the sorting line at the winery ensuring only the most pristine clusters make their way into the fermenters. These “hands-on” steps, combined with six months of maniacal, quality-minded farming throughout the season, allow for much of the wine to be made in the vineyard. Such practices, though costly and a whole lotta work, are the only real secret for wines which ultimately have the potential to be profound... an aspiration we hold above all else.

Eola-Amity: 10/4 to 10/9, 2017-Van Duzer: 10/11 to 10/17, 2017
Ageing: 12 Months, French Oak (24% new) - No racking until assemblage for bottling
Avg. 15 days, 8% whole-cluster use. Each vineyard and clone fermented separately
Bjornson: Eola-Amity Hills, sub-AVA (Dry-Farmed, Sustainable, Volcanic soils) Clones: 4407, Pommard, and Wadenswil/Havlin: Van Duzer Corridor, (Dry-Farmed, Sustainable, Sedimentary soils) Clones: Swan and 667
Clonal Breakdown: Swan - 36%, 667 - 22%, Wad's - 17%, 4407 - 14%, Pommard - 11%/Post fermentation maceration: 2-day average (dependent upon vineyard/clone) /Free Run: Direct to barrel (unsettled). Spontaneous malolactic fermentation in barrel, completed July 18, 2017
942 cases
Sub-District Use: Van Duzer Corridor - 58%/Eola-Amity Hills - 42%

Critical Thinking

90 Points


Ruby-red. Spice-accented dark berries, cola and a floral nuance on the deeply fragrant nose. Plush blackberry and bitter cherry flavors pick up a smoky nuance with air. A hint of dark chocolate sneaks in on the broad, clinging finish, which is given shape by discreet, rounded tannins. 24% new oak.