Availability:

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McMinnville, Oregon

Pinot Gris now available.

Pinot Noir selections now available for limited time.

Where found in Humboldt:

Carter House, Restaurant 301: Pinot Gris.

Pearl Lounge: Pinot Gris.

Myrtlewood Liquor: 2006 Pinot Noir

Hurricane Kate's: Pinot Gris

Murphys Markets: Pinot Gris

Arcata Liquor: 2006 Pinot Noir 'Estate Reserve'

 --- Coleman Vineyards is a family operation in the McMinnville AVA that produces 3-5,000 cases of estate Pinot Noir and Pinot Gris a year. Vineyard holdings cover 22.5 acres with projected yields of 1.5 tons/acre derived from Dijon 114 and 115 clones. The Coleman family practices sustainable agricultural practices, hand tending their vines, dry farming, and various organic methods. They believe in small incremental changes and are continually seeking methods to improve their vineyard by using science and intuition. Soils within the Vineyard are deep and consist of silty loam derived from sedimentary bedrock with volcanic sills on southeast and southwest facing slopes at elevations ranging from 91 to 152 meters (300-500 ft). Grapes are harvested when Brix reaches 23.5. Pinot Noir 'Reserve' is aged 18-16 months in 75% new oak primarily from Center Forest in France.

--- Pinot Noir 'Estate' is a bright red fruit forward Pinot exhibiting blackberry, Currant, cherry and earth notes.
Coleman Pinot Noir "Estate Reserve", Pinot Gris, and Pinot Noir "Estate". (Photo: Geolink Wine.) Bottling Pinot Gris at the Coleman winery. (Photo: Geolink Wine.)
The view from Coleman winery looking southwest. Late October just after harvest 2007. (Photo: Geolink Wine.) View of Coleman Vineyards looking North. Total acreage is 22.5 with yields of ~1.5 tons/acre. (Photo: Geolink Wine.)
Primary fermentation vat full of Pinot Noir from the 2007 harvest. (Photo: Geolink Wine.)
Soil pit at the north end of the Coleman Vineyard on the crest of the hill. Depth is approximately 1.5 - 2 meters with poorly defined horizons containing silty loam. (Photo: Geolink Wine.) Striations on weathered sandstone bedrock found in the bottom of the Coleman soil pit. Ancient seafloor forms the coast ranges of Oregon in this area and are juxtaposed units of sandstones, shales, and oceanic basalts and gabbros.(Photo: Geolink Wine.)
Punching down the Pinot Noir mash during the primary fermentation cycle. Harvest 2007.(Photo: Geolink Wine.) Kim Coleman preparing the yeast during the 2007 primary fermentation cycle.(Photo: Geolink Wine.)