Underwood draws from the diverse palette of vineyards and wine growing regions that Oregon offers to create approachable everyday drinking wines. This Pinot Noir made with fruit from Oregon’s Umpqua, Illinois and Willamette Valleys. The landscape here, on the western edge of the state, was shaped by the collision of three mountain ranges: The Klamath, the Cascade, and the Coastal. The soil is fertile and rich due to recurring ice-age floods that swept topsoil from Montana down the Columbia River gorge. Layers of sediment were deposited as the waters subsided, and the resulting network of hills and valleys contains some 150 different soil types.

Underwood’s Pinot Noir is fermented in stainless steel tanks, then aged for eight months, 15% in new French oak. The wine is generous and bright, with black cherry, currant, and baking spice on the palate and an underlying earthy, savoury base note.

“Bright and bouncy, with aromas of dusty roadside raspberries, garrigue and a wee bit of cantaloupe. The wine’s crisp acidity and brisk mouthfeel pairs nicely with its smooth, mostly integrated tannins. Flavors like strawberry jam on toast, beeswax and bittersweet dark chocolate complement a shot of espresso. Great value.” 90 points, Wine Enthusiast, March 2023

“Aromas of redcurrants, wild strawberries, smoke and mushrooms. It’s medium-bodied with plush tannins and bright acidity. Juicy and spicy. Drink now. Screw cap.”
90 points, James Suckling, August 2021