Great wine starts with great grapes. At Furioso Vineyards, we focus on the site and wine-growing, to control quality from the first leaf through to harvest and beyond. Our vineyard, previously known as the “Juliard Vineyard”, was established in 1972 and well-known for producing grapes of remarkable quality. Nonetheless, we are highly selective. We begin the “winnowing” process in the field, removing lesser fruit so that the best can thrive.
Our goal is to produce only Estate Wines — from our legacy vineyard in the Dundee Hills and, soon, from our newly-planted vineyard in Yamhill-Carlton. For our inaugural 2014 vintage, however, we sourced fruit from two other Willamette Valley Pinot noir vineyards, because ownership of our winery was in transition. These grapes came from the Bonnie Jean Vineyard, in the Yamhill Carlton AVA, and Schindler Vineyard, in the Eola-Amity Hills AVA. From them, our Head of Wine, Jared Etzel, produced the first vintage under our new label.
Once harvested, our grapes are treated with simplicity. Under the “light direction” of winemaker Dominique Mahé, the grapes are able to speak for themselves. He brings the wine to life with the same attentive care a parent gives their child. Wines are fermented in 2-ton stainless steel fermenters using a combination of pump-over and punch-down techniques to gently extract the tannins. Both primary and secondary fermentations are allowed to occur naturally. The wines are then aged in French oak barrels, a third of them new. The result is world-class Pinot noir that is refined, elegant, finesse-driven, and can be cellared for many years.