Farm House Pinot Noir

We planted our vineyard exclusively with Pinot Noir in 2003, a blend of Dijon clones 113, 114, 115 and 777 from the neighboring King Estate nursery in Lorane, Oregon, a few miles southwest of our farm. Later plantings included Pommard and Wädenswil clones.

Our Soil: Complex 43C

McBeth Vineyards is southwest of Eugene, at 900 feet off the valley floor along the Western extended ridge of Spencer’s Butte, leading into the coast range. Our soil is the marine sedimentary-based Complex 43C: Dixonville-Philomath-Hazelair.

Dirt Facts

Dixonville: Moderately deep, well-drained soils formed in colluvium and residuum weathered from basalt, on foothills adjacent the Willamette and other rivers valleys, and have three to 60 percent slopes.
Philomath: Shallow, well drained soils that form in colluvium weathered basic indigenous rock. Soils are on foothills adjacent to the Willamette Valley and above three to 70 percent slopes.
Hazelair: Moderately deep soils that formed from silty glaciolacustrine deposits or colluvium over clayey residuum, on hills, slopes that are two to 35 percent.

Chemistry Facts

Negligible traces of boron, iron, manganese, copper, zinc, ideal ppm. Base Saturation: calcium 60–70%, magnesium 10–20%, potassium 2–5%, sodium 3–5%, soil management to bring balance to this typical makeup.

Flavor Profile

Our unique “farm house” flavor profile and the terrior-sensitive manner of Pinot Noir brings magic to the palate. We are blessed with the Complex 43C soil at McBeth Vineyards.