Martin Woods is hidden in the oak-forested foothills of Oregon’s Coast Range, within the cool-climate McMinnville AVA. Martin Woods is both the home and winery for winemaker/vigneron Evan Martin, who has been driven by a passion since 2009 for discovering the most compelling terroir in the Willamette Valley. The small team at Martin Woods farms according to sustainable, wholistic principles and the growers they partner with are of the same mindset. Their goal is to listen to the voice of the vineyard, and to get behind it. The grapes for this wine come from the Tualatin Estate (Willamette Valley) Vineyard and Havlin (Van Duzer Corridor). Aspects: mostly south-facing, gentle to moderate slopes. Soils: Marine Sedimentary (Havlin) and Loess (Tualatin Estate). Vine age: 10-16 years. Dry farming. Winemaking: Carbonic fermentation for 30% of total tonnage, 4 weeks duration in enclosed tanks. The remainder in Macrobin fermenters (open top 1.5 ton) with 35% whole clusters/whole berries (partial carbonic), with 16 days total on skins. minimal combination of pumpovers and punchdowns throughout. Aged 10 months on gross lees in 9 to 21-year-old French and Oregon Oak Barrels (228L). Bottled unfined. Tasting: wild strawberry, mulling spice, lifted floral tones – sweet juicy red fruit with persistent freshness – silky texture, gentle structure.