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Freedom Hill Vineyard produces Pinot noirs with structure, depth, and richness as well as a strong sense of minerality. The site is relatively warm from daytime heat that rises up the large, flat valley below. This develops rich skin tannins. Because of its proximity to Oregon Coast range -it is on the edge of the Coast Range of mountains- the vineyard is quite cool at night. This maintains good acidity in the wine. This combination of tannin and acidity produces Pinot noir with great structure. Capturing that intensity and revealing the nuances of the terroir (clay-like earthiness, dried flowers, dark spices) without excess tannins is the key to making great Freedom Hill.
The 2008 has red and black cherry aromas with dark floral, ground spices, pepper and a strong undercurrent of minerality. Dark red fruits on the palate and its signature clay-like earthiness, it finishes with a backbone of ripe tannins and balanced acidity. Perfect for that Porterhouse or T-bone as well as roasts and big pasta dishes. It is best if opened and decanted at least an hour before drinking. Given the ideal ripening conditions in 2008 and the inherent structure of this site, it will benefit from aging up to a decade.
"With hints of mint and thyme adorning forward plum and black cherry scents, this stylish wine, from one of the Valley's oldest vineyards, has a savory core of flavor and a texture that suggests a low center of gravity. It has a fine balance of fruit and savory elements, the sort of balance that would pair with herb-roasted chicken."
Wine & Spirits
"The 2008 Pinot Noir Freedom Hill Vineyard is the first Vlossak has made since 2003 due to the replanting caused by phylloxera. It gives up aromas of pain grille, spice box, incense, black cherry, and black raspberry. Structured and a bit straightforward compared to its peers, even so it is a strong effort that will benefit from several years of additional bottle age.
The Wine Advocate
"This tight red shows edgy tannins around a pulsing core of cassis and blackberry fruit, persisting into the long, savory finish. Best from 2012 through 2018"
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