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Walter Scott Chehalem Mountains Passetoutgrains Arlyn Vineyard 2021

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Passetoutgrains roughly translates to “throw it all in,” a term that dates back to the origin of these wines as field blends in Burgundy, France. Many centuries ago Gamay noir and Pinot noir were co-planted in vineyards throughout Burgundy’s Côte d’Or. At harvest the grapes were picked together and then co-fermented. It wasn't until the 14th century when the Dukes of Bourgogne, specifically a July 1395 edict of Philip the Bold, outlawed Gamay noir plantings in the Côte d’Or that this tradition began to disappear as vines were replanted and Gamay slowly disappeared from the golden slope. In a nod to these beautiful, historic wines, we took an adjacent block of Pinot noir at Arlyn Vineyard and co-fermented it with the Gamay noir. Our goal with the Passetoutgrains is purity of fruit, and freshness with minerality. We strive to make not just a simple, fruity style of wine, but one with depth and muscle. To that end, the grapes were fermented dry with 20% whole cluster and ambient yeasts then aged in 228L barrels for 7 months with an additional 3 months in stainless, at which point it was bottled without fining or filtration. Our Passetoutgrains has a generous nose with notes of warm summer strawberries and a sweet, spicy, floral edge. On the palate, the wine is fresh and fleshy, evocative of red raspberries, red currant, and summer strawberries at the peak of the season. The finish is persistent with medium tannins and balanced acidity. This wine is seriously succulent and crushable.


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Willamette Valley is cool, and both Pinot Noir and Chardonnay grow well there, but there is no limestone—the soil type is a mix of sedimentary and igneous volcanic rock. The best parcels are from ribbons of volcanic soil that thread through the sedimentary soil. These high drainage soils allow the roots of the vine to reach “mother rock”. These unique soils are Oregon’s secret sauce, and there may be no better example than Walter Scott wines.

The label was started in 2008 by partners Ken Pahlow and Erica Landon after years of successful careers in the Oregon Wine Industry. Walter Scott’s first wine, La Combe Verte Pinot Noir, was produced in 2009 at Patricia Green Cellars where Ken traded harvest labor for winemaking space. For the following two vintages, Ken changed locations to Evening Land where he began working alongside Dominique Lafon. In 2011, Walter Scott began making Chardonnay, which contributed significantly to both their growing production and group of loyal followers. In 2012, they moved into their current space, which is situated on Justice Vineyard in the Eola-Amity Hills.

In the vineyard, the focus is on not just the cultivation of the grapes but to also build an exceptional relationship to the land and those who tend to it. They focus on older vines, clonal diversity and cool microclimates. Working with like minded folks has allowed Ken and Erica to source grapes that are dry farmed without the use of herbicides, pesticides or fungicides.

winemaking is done with an open mind and never follows a recipe. Native or ambient yeast fermentations are embraced; minimal punching down and extractive techniques are used; and subtle adjustments are made each year to allow a transparent view of each vintage to shine. Judicious use of french oak is used to enhance the structure and texture. Each bottle is a balanced signature of place with a structural integrity that allows them to mature gracefully.

It's no exaggeration when we say that these wines are show stoppers. They are amongst not just the best wines We've had from Oregon but some of the best from anywhere, especially their crystalline Chardonnays.


  • Grape Variety

    Gamay , Pinot Noir , Red Blend

  • Vintage


  • Size


  • Farming Practice


  • Style

    Earthy , Fruity , Minerally

  • Sweetness


  • Body

    Light Bodied

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