2023 Ponzi Abetina Pinot Noir

2023 Ponzi Abetina Pinot Noir

$115.00
Sale price  $115.00 Regular price 
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2023 Ponzi Abetina Pinot Noir

2023 Ponzi Abetina Pinot Noir

Spiced, Elegant, Silky

Where Oregon Wine Began.

Abetina is one of the oldest own-rooted, certified organic vineyards in the Willamette Valley — where Ponzi worked alongside Oregon State University to help write the first chapter of Oregon wine. What grows here doesn't just taste like place. It is place.

  • 95James Suckling
  • 95International Wine Report
  • 95Owen Bargreen
Appellation: Laurelwood DistrictVineyard: AbetinaTA: 6.4 g/LpH: 3.7Volume: 750 mLABV: 13.0
$115.00
Sale price  $115.00 Regular price 
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Winemaker Notes

Abetina arrives like a forest after rain with fir tips and potpourri lifting from the glass. Then the fruit asserts itself: spiced cherry, dried cranberry, a peppercorn melody that hums beneath it all. On the palate, cherry reduction deepens into something more concentrated, threaded with fresh cinnamon, clove, and a whisper of salinity that keeps everything honest. The entry is delicate — almost understated — before the wine opens into a generous mid-palate, framed by tannins that are firm but fine-grained, the kind that support rather than interrupt. This is a wine that knows exactly what it is.

Pairings

Roasted lamb with herbes de Provence

Bao buns with braised pork belly

Aged Comté with marcona almonds

Birria tacos with consommé

Occasions

A dinner that deserves a story behind the bottle

Celebrating something that took a long time

A table of people who care about where things come from

Vineyard with trees and a sunset in the background

In the vineyard

The 2023 season moved at its own pace — a cool spring delayed budbreak, a warm May accelerated it, and a classic Oregon summer of warm days and cool nights brought everything back into balance. Abetina Vineyard, LIVE Certified Sustainable and certified organic, planted on Laurelwood soils in the Laurelwood AVA, was harvested September 23. The wines it produced are everything the vintage promised: bright energy, structure, spice, and fruit.

IN THE CELLAR

Fruit was hand sorted with 6% whole cluster, then fermented in small lots with five days of cold soak to build aroma and color. Fermenters were punched down twice daily across 14 to 20 days, with peak temperatures reaching 90°F, before pressing at dryness to preserve fresh fruit character. The wine aged in French oak — 50% new — for 16 months, then racked and bottled by gravity without filtration or fining. Ten months in bottle before release. Abetina earns its time.

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