young and tiny winery in Monmouth, Ore., continues to release a variety
of wines with a penchant of craftsmanship. A product of the winery’s
third commercial release, their expression of this Iberian grape jumps
out of the game with racy aromas and flavors of yellow grapefruit, Asian
pear and dried apple with brightness to the lime acidity and complex
notes of dusty minerality backed by a bite of pear skin tannin. Outside
of Thanksgiving and Memorial Day weekends, the tasting room is open by
appointment only, but it’s worth the call and the special effort.
Dave Jepson of Monmouth released another impressive Oregon Pinot
Noir from the stunning 2012 vintage, this a melange of five Dijon clones
from the small estate plantings by Jepson and his partnership group.
There’s plenty of ripeness and hedonism with the nose of plum, cherry
taffy, mocha and black pepper. The palate is rich and loaded with black
cherry, President plum and ripe raspberry. Its tannin structure is
sublime, yet the finish of chocolate-covered pomegranate supplies plenty
of food-friendly juiciness. Enjoy within four years, and suggested
pairings range from roasted chicken, lamb and veal to pasta to
Production: 170 cases
Treos Wines 2012 Founder’s Choice Estate Pinot Noir, Willamette Valley, $48
By Great Northwest Wine on October 24, 2014
Two years ago, this tiny Monmouth, Ore., winery released its first wines, a product of vines planted in 2007 by a trio of couples — hence Treos. We’ve loved Dave Jepson’s Dry Muscat, and here’s the second commercial vintage of Pinot Noir, a blend of clones 667 and 777 cropped below one ton to the acre. There’s early fascination with a nose of dried sage and larch needle leading to black cherry, Marionberry, red currant, mocha and nutmeg. The entry is rich and succulent with plump black cherry and blueberry flavors, supported by mild tannins and lingering acidity. Vineyard managers in the Willamette Valley didn’t need to worry about ripening during the 2012 vintage, and that’s evident here, yet while the listed alcohol level raises eyebrows, the finish carries itself with delicious hedonism rather than heat.
We are very excited to announce the release of our Port-style wine,TERNION. It is a Pinot Noir based dessert wine, infused with roasted Oregon Hazelnuts -- highly unique and VERY tasty! Pre-release
tasting feedback from consumers and the media has been fantastic! Many
asked to sign up in advance to obtain this luxurious, tasty after-dinner
only made 2 barrels in 2012, so please email us or give us a
call to ensure you don't miss out on experiencing this unique wine.
Monmouth, Ore., winemaker Dave Jepson has a passion and a knack with producing Muscat in a dry style, and for a second straight vintage
he’s merited our top rating with it. While he continues to use Muscat
Ottonel, he changed up the blend just a bit from last year by
substituting Muscat Blanc for the historic Muscat of Alexandria. The
resulting wine remains just as fanciful with classic Muscat aromas of
rosewater, lychee, ripe pineapple and white flowers. The drink is clean,
bright, dry and lovely with tropical fruit flavors and rosewater.
There’s complexity on the midpalate with a slight sheen of lanolin
before the cleansing arrival of acidity and a finish of orange oil.
Fortunately, he’s increased production by about 50 percent, and while he
packages it in a 375-millilter bottle, don’t confuse this for a
late-harvest or sticky dessert wine. Rating: Outstanding! Production: 90 cases Alcohol: 13%
PinotFile: VOLUME 9, ISSUE 45 August 15, 2014 2012 TREOS Estate Founder’s Choice Willamette Valley Pinot Noir 15.5%
alc., 195 cases, $48. Clones 667 and 777. Yields 0.8 tons per acre.
Intention to create the richest, boldest expression of Pinot Noir that
can make. Aged in Sirugue French oak barrels. · Dark
reddish purple color in the glass. The winemaker has achieved his
objective for this is a BIG, weighty, lush wine playing in the realm of
Syrah. The aromatics are muted with demure scents of raw beef, dark
berry, vanilla and spearmint. Soft and velvety on the palate, the sap is
intense, brooding and earthy with flavors of purple and black berries,
spice and vanilla. The palate is much more interesting than the nose at
this stage. There is plenty of backbone to back up the fruit. The
alcohol is well hidden but still peaks out a skosh on the finish.
2012 TREOS Estate Elegant Reserve Willamette Valley Pinot Noir 15.0% alc., 170 cases, $48. Yields 0.75 tons per acre. Five Dijon clones. Aged in Sirugue French oak barrels. ·
Dark reddish purple color in the glass. Shy, but pleasing aromas of red
cherry, cherry tart and cutting board. Plenty of spring in its step,
this wine trends toward the darker red fruit spectrum. A big wine that
is well-structured with good integration of oak and alcohol. Finishes
lively and upbeat with generous fruit.
Summer is in full swing. Leaf pull is complete to give extra airflow to
the grapes. They are growing beautifully in this heat along with the
extra gift of recent rains for our new vines. Luckily the hail a few
days ago didn't do any damage. Besides the Pinots, the Muscat and the Albariño grapes look especially good. It's shaping up to be another awesome year! Winery: We just finished several very long days bottling the 2012 Pinot Noirs. My Oh My!! Are they luscious! 2012 is going to be a landmark year for Treos Pinot Noirs. They are excellent to drink now and yet will mature and become even more mellow and complex in the years to come.
We bottle four bottles at a time. It can make for L O N G days!
The guys were happy to be done with the first day of bottling...
Getting the final artistry done...bottle by bottle...
It makes for an impressive line up when they are all bottled and ready to go to a good home!
Treos at Nuits St. George:
Treos partners Dave and Nickie recently visited the barrel maker that produces the barrels we use for our Pinot Noirs. Tonnellerie Sirugue is located in Nuits St. Georges in Burgundy and is widely recognized as a quality leader in the industry.
small team of dedicated artisans handcraft 10-15 barrels per day using
oaks from a variety of forests in France, including the Vosges and
Allier forests from which our custom-made barrels are created.
was a real education literally walking through the process that turns
"raw" 3-year aged oak boards into staves, and ultimately into fire
toasted 60-gallon barrels. The level of attention, care and expertise
that goes into the production of each barrel clearly demonstrates the
passion for excellence that is the mission and hallmark of this boutique
Overall, it was a wonderful and educational experience that will be in our memories each time we fill a barrel.