Every now and again, Bill Holloran and winemaker Mark La Gasse make the decision to cull a selection of barrels from the cellar to bottle their North Hill Pinot Noir.  The wine in these barrels is from younger plantings and single-vineyard wines that don’t necessarily make the “cut” for the final blends.  In turn, they create a Pinot Noir that’s an even crazier value than their standard line-up of wines!  All of the fruit comes from the Eola-Amity Hills from sites that are organic and with an eye towards regenerative farming.  The resulting wine shows the pretty side of Willamette Valley with lifted red stone fruits and bright acidity that makes this wine perfect for summer menus and a slight chill.