Kevin Chambers of Resonance Vineyard

We were visited this week by Kevin Chambers of Resonance Vineyards a small producer of biodynamic wines from the Yamhill-Carlton AVA Oregon.  For many years Kevin and his wife Carla grew grapes on their 20ha estate and sold them to area wineries, such as Wine Bottega favorites Sineann and Lemelson.  In 2006, they decided to start making their own wines and we were excited to taste through his line-up.  We started with the 2007 g3 Resonance White,which is a blend of 75% gewurztraminer, 20% pinot gris and 5% muller-thurgau (not a grape that I knew they grew in Oregon).This wine achieves the very rare Demeter certification of biodynamic wine, which means that the winemaker must leave the wine virtually untouched.  The grapes themselves and the natural fermentation are in charge here.  The result is a lovely aromatic, fresh, clean wine that would be fantastic with Thai food.  Only 280 cases produced!

Next up was the 2007 Pulse Pinot Noir.  The Pulse label was meant to be used just for Kevin’s youngest vines, but the year was so cold that he de-classified all of his fruit that would normally go into the Estate pinot noir.  As a result, this year’s Pulse is fantastic.  Full of finesse, there was subtle red berry fruit and definitely reminded me of Chinese Jasmine tea (I am fairly confident that this was not the power of suggestion at work as they mentioned they had just come from Peach Farm…)  Unfortunately, the wine is not here in Massachusetts yet, but we will do our best to get some.  1004 cases produced

The final act was the 2006 Resonance Vineyard Estate Pinot Noir.  The ‘06 vintage was extremely hot and when Kevin went to make the wine he felt like the grapes were bordering on over-ripe. (They feel that they picked a bit late, but as the wine is biodynamic they were waiting for the best astronomically appropriate day!) In order to back off off the concentration, he co-fermented the pinot noir with 8% gewurztraminer- a blend I have never before experienced, but that really worked!  The result was an incredibly aromatic, balanced red with lovely red cherry fruit and exotic spice.  Kevin explained that he uses 2/3 Taransaud oak because after selling his wines to so many different winemakers over the yers he has has the benefit of seeing how his vineyard’s fruit evolves in different barrels.  Interestingly, he has always found that the best synergy is with the wood from this forest.  Only 924 cases produced.