Erickson Pinot Noir

Welcome to Erickson Cellar Vineyard

Erickson Cellar VineyardsIt is our pleasure to introduce you to our fine Pinot Noir. Although Pinot Noir may be the toughest grape to grow, the effort is often well worth the constant care and investment. It is a fickle grape that demands optimum growing conditions.

Our grapes were planted in 2005 and have the added benefit of being on the banks of the Willamette River. This sandy loam soil is rich in nutrients and helps to create an earthy, fruit-forward, full bodied and elegant Pinot Noir.

Jason BullLocal winemaker, Jason Bull is credited with Erickson Cellar Vineyard’s Pinot Noir. Jason started his career in the wine industry in 1988 at Dry Creek Vineyards, and from there he had exceptional opportunities at various wineries, including Von Strasser, Monain Danica, and Laurel Ridge Winery where he spent four years as the Winemaker and General Manager making multiple award winning wines from Chardonnay to Pinot Noir.  Just before the crush of 2005 Jason was offered a job with David Hill Winery and gladly accepted.  At David Hill, Jason oversees all vineyard activity as well as making all the wines.  Jason also makes wine for several small producers at David Hill Winery, including Zimri Cellars. The Zimri Cellars label is marketed under the parent company J Bull Wines.

Food Pairings: Perfect Pinot pairings include pork and poultry, beef and bacon, cheese and chocolate, fish, lamb, mushrooms, fresh herbs, and wild game. Pinot Noir plays well with creamy sauces, spicy seasonings and is considered by many to be one of the world’s most versatile food wines.  


Erickson Cellar Vineyard Pinot Noir Profile:

Pinot Noir perfect for the party

Quantity: 100-120 cases a year. Very limited distribution. 

Ages: New French oak for 2 year then 6 months to a year in bottle before release


Fruit: Cherry, blackberry

Other: vanilla, mushroom, tobacco, clove

Willamette river front vineyards

Tannin: Medium Low

Acidity: Low

Ageability: Yes. 2-10 years. 

Vineyards, river, and the best view in townServing temp: 63 degrees. You want the wine to be cool to touch. Slightly less than room temp.