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A winery dedicated to avoiding convention


Van Duzer Corridor- Willamette Valley

Formally recognized on December 13, 2018; for decades, winemakers and winegrowers have extolled the virtues associated with the Van Deuzer afternoon wind influences. Called the “Van Duzer effect,” it truly has a significant impact of style for the wines, of this and some of the neighboring regions.

Temperatures dramatically affected with 20-30 degree drops in late afternoons, have longer hangtimes throughout the season. They are a necessity to incorporate these swings in temperatures; and, more often than not, flavor development is ahead of sugar development. This then offers lower potential alcohols. Skin of the grapes tend to become thicker from the winds, resulting in less juice to skin ratio, and often provide wines which have a savoryness, displaying tightly wound energy at their core.

Havlin Vineyard features for

Havlin Vineyard: Chardonnay

  • All of Havlin Vineyard is dry farmed, Clone 76, planted in 2011.
  • East facing slope (seven percent), elevation is approximately 375 feet. Our portion comes from the west block, where soils are slightly stonier.
  • Fast draining sedimentary soils, predominantly Chehulpum in this block, overlay a vein of Ironstone surrounding the vineyard.
  • Harvest took place on 10.9.2018, about 2 weeks later than in 2017. Though yields were down considerably (1.6 tons per acre), the fruit was in perfect condition and ripeness. A glorious vintage by all comparison.
  • Signature characteristics of this site are in the wines’ purity of fruit and consistent mineral presence, from the Ironstone bedrock of this windblown vineyard.
Aged 10 months in French oak barrel, 15 percent new. Seventy-five percent were standard size barrels, with 25 percent being Puncheon.
46-day primary ferment, exclusive in barrel. Unracked until assemblage for bottling.
Grapes are whole cluster pressed immediately, upon receiving at the winery. Cold settled overnight, barreled following morning, avoiding only the gros lees. Monthly lees stirring while active in ML. With the purity of 2018, we chose not to fine prior to bottling.
228 cases
Spontaneous malolactic fermented (ML) in barrel; 80 percent complete and arrested the secondary fermentation in June 2019.

Critical Thinking

92 Points


Brilliant straw. Citrus pith, dried pear, fennel, savory herbs, and a hint of toasty lees on the deeply perfumed nose. Chewy and tightly focused on the palate, offering concentrated, mineral-accented citrus and orchard fruit flavors that flesh out and become spicier with aeration. In an ample style but not lacking for vivacity thanks to its core of juicy acidity. A long, nervy finish emphatically repeats the pear, mineral and fennel notes. 15% new oak.