Sass 2007 Pinot Noir, Willamette Valley:  Bright red cherry, strawberry and raspberry notes with a lovely, silky mouthfeel, great balance and lingering finish. The vintage gave us an opportunity to return to an older style that is reminiscent of many fine Burgundies through the years - a bit lighter body, a bit lower alcohol (13.1% rather than the 13.5-14.5% of the previous nine vintages), complex, with a firm structure despite having softer tannins. It's a wine of elegance and finesse. Drink now through 2013. Pommard, Wadenswil, and Dijon clones from six vineyards - Ankeny, Walnut Ridge, Crow Valley, Brigadoon, Bellpine and our own estate Wild Winds vineyards

The fruit came in nicely ripe (between 21.8 and 22.8 Brix; 3.43-3.51 pH; .61-.83 TA) but with bracing acidity. We sorted vigorously before crush, treated the grapes delicately and pressed a bit early to keep out any harsh, green tannins. It was fermented in 1-ton or 1-and-a-half-ton fermenters with many different yeasts, including some indigenous, then aged in French oak barrels (about 20 percent new). At bottling, the pH was 3.6; titratable acidity was .65. We bottled with minimal sulfur dioxide. 2650 cases made.

Sass 2005 Pinot Noir, Vieux Amis:  Dark cherry-berry aromas lead to an intense flavor of berries, dark fruit, and a bit of spice. The flavors explode in the front of the palate, fill the middle and then linger on the back. Good acidity and soft, ripe tannins make this effort by two old friends especially noteworthy. It was made from the best barrels of the wonderful 2005 vintage from two vineyards - our estate Wild Winds Vineyard (bright, high-toned red cherry-raspberry fruit with firm acidity from volcanic soils; 23.1 Brix; 3.52 pH; .58 TA at crush) and a well-known Yamhill County vineyard (dark, brooding, blackberry-cassis flavors and aromas and more fleshy style from sedimentary soils; 23.4 Brix; 3.51 pH; .51 TA at crush). At bottling, it had 3.58 pH; .61 TA; 13.6% alcohol. Drink now through 2015. 350 cases made.

Sass 2006 Pinot Blanc, Willamette Valley:  Vibrant, rich aromas and flavors of melon, stone fruit, pears, and tropical fruit burst on the front and midpalate. A racy acidity makes it linger in the mouth and stand up to rich food. Drink now through 2012. From Brigadoon Vineyard and Yamhill Valley Vineyard. 173 cases made.

Sass 2006 Chardonnay, Walnut Ridge Vineyard:  Rich, racy and complex with flavors of late fall apples, pears, pie spices and a swirl of citrus. It has a silky mouthfeel and long finish. A wonderful match for seafood. From Walnut Ridge Vineyard, at the southern end of the Willamette Valley. (At crush, 22.8 Brix; 3.38 pH; .76 TA. At bottling, 3.48 pH; .7 TA; 13.3% alcohol.) 180 cases made.

Sass 2006 Riesling, Crow Valley Vineyard:  Racy and bright with notes of peach, mineral and wet stone define this elegant, dry Riesling from 28-year-old vines in a cool growing site. Great with salads, fish, and a range of foods. (At crush, 21.8 Brix; 3.02 pH; .8 TA. At bottling, 3.01 pH; .8 TA; 13.1% alcohol.) 82 cases made.

Sass 2007 Pinot Gris, Willamette Valley:  Vibrant fresh fruit aromas and flavors make a lively yet elegant wine. Pear, russet apple, vanilla and nutmeggy peach with a touch of citrus and nice mouthfeel make a wine of great balance. Great with foods ranging from grilled fish and pork tenderloin to pizza. From our estate vineyard and two others. 713 cases made.