A winery dedicated to avoiding convention


Van Duzer Corridor- Willamette Valley

This is soon to be the newest sub-AVA within the Willamette. For decades, winemakers and winegrowers have extolled the virtues associated with the influence of the afternoon winds coming inland from the Pacific Ocean, and being funneled through a gap in the Coast Range mountains. This “Van Duzer effect” has a significant impact of style for the wines of this, and some neighboring, regions.

Temperatures are dramatically affected with 20-30 degree drops in the late afternoons. Longer hangtimes throughout the season are a necessity, to incorporate these swings in temperatures; and, more often than not, flavor development is ahead of sugar development. This offers lower potential alcohols. Grape skins end to become thicker from the winds, resulting in less juice to skin ratio, and often provide wines which have a savoriness and display tightly wound energy at their cores.

Havlin Vineyard features for


  • All of the windblown Havlin Vineyard is dry farmed.
  • SE facing slope (5-percent), elevation approximately 350 feet. Our portion comes from the upper reaches of the block, where soils are shallowest and yields are lowest.
  • Suitcase clone of 352, propagated from cuttings at Seven Springs vineyard. Planted in 2011.
  • Fast draining sedimentary soils of Willakenzie and Chehulpum overlay a vein of Ironstone surrounding the vineyard.
  • Very late ripening; typically, our last block of fruit harvested for the season. And, we’ve never achieved more than 22.5 Brix.
  • Signature characteristics of this windblown vineyard.
    • Wines’ purity of fruit.
    • Consistent mineral presence from the Ironstone bedrock.
Spontaneous ML in barrel. Aged 14 months in barrel, French oak, 10 percent new. 60 percent standard size barrels, 40 percent puncheon.
16-day spontaneous fermentation/maceration; racked and settled 2-days, barreled down at 1-degree brix.
Grapes are fully destemmed; whole berry (uncrushed) start. Conventional winemaking; there is no use of carbonic maceration.
202 cases

Critical Thinking

87 Points


This is rather tight and tannic for a grape that is more often fruity and forward. Flavors of blueberries and graphite come up, with hints of stem. The tannins retain some earthy astringency.