2023 Ponzi Tavola Willamette Valley Pinot Noir

$30.00

2023 Ponzi Tavola Willamette Valley Pinot Noir

Name: 2023 Ponzi Tavola Willamette Valley Pinot Noir
Brand: Ponzi Vineyards
SKU: 23PN550BCC
Price: 30.00 USD
Availability: InStock

Generous, textured, fruity

Vibrant abd approachable, it feels both familiar and exciting.

Tavola is Oregon's everyday benchmark — a balanced, approachable cuvée sourced from sustainably farmed vineyards across the Willamette Valley, including Ponzi's own old vines. Generous, textured, and priced to open often. Excellence shouldn't be occasional.

93Decanter
92James Suckling
92Wine Advocate

Appellation: Willamette ValleyTA: 6 g/LpH: 3.56Volume: 750 mLABV: 13.7

$30.00

Shipping calculated at checkout.

Winemaker Notes

Juicy plum and cherry-skin tannins glide across bright acidity, balanced and precise — a reflection of intention, careful hands, and years of experience. Silky yet energetic, it moves like Oregon itself: bold, alive, endlessly intriguing.

Pairings

Pepperoni pizza from Ken's Artisan Pizza

Chicken adobo with garlic rice

Carne asada tacos

Pasta with tomato and sausage

Occasions

Tuesday

Any gathering where the table matters more than the occasion

The bottle you open without overthinking it

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. An early harvest, briefly interrupted by autumn rain, had all fruit in the door by end of October. Tavola draws from two sources: Ponzi's own Laurelwood estate, where windblown loess soils over basalt impart elegance, texture, and nuanced spice, and sustainably farmed vineyards sourced throughout the Willamette Valley. Harvested September 23 through October 1, 2023.

IN THE CELLAR

Fruit was hand sorted and fermented in open-top stainless steel with a five-day cold soak, relying on native yeast throughout — a natural process that preserves vineyard character and supports the kind of flavor complexity Tavola is known for. Punchdowns during cold soak, twice-daily pumpovers at peak fermentation, finishing with punchdowns after approximately 12 Brix. Sulfured once malolactic fermentation was complete. Tavola receives the same individual attention as every wine in the cellar. The result just happens to be the one you open on a Tuesday.