​  At Bishop Creek Cellars, the wines and vines are managed by one person, Jeremy Saville. The 60-acre site (originally planted in 1988) is located in a cooler micro-climate than many Willamette Valley vineyards, which Jeremy thinks results in later ripening fruit that gives the wine its distinctive and intense flavors while retaining the natural acidity. I admired Jeremy’s approach and his wines seemed to truly reflect his philosophy. Bishop Creek produces only estate-grown wines from their 13-acres of Pinot noir, Pinot gris and Pinot blanc. With Syrah, Arneis and Gruner Veltliner planted to vine in 2008, I’d keep my eye on what they’re turning out in the next few years.
 
 Jeremy was pouring the best white in the house that day (IMVHO)—a 2007 Pinot Gris, 100% stainless-steel fermented and 100% true-to-varietal flavor. It had depth and character with an intense nose of Anjou pear and green apple, a delightful nuttiness (probably resulting from ripe grape seeds) and energetic acids that filled my mouth. The 2007 Barrel Selection Pinot Noir also spoke volumes to me. It was a delicate, light ruby color, yet incredibly complex and well integrated with layers of cranberry, pomegranate and rose (and at $22, it’s a very reasonable indulgence and one I would like to have speak to me again).

​A local Superhero, here's an opportunity to taste wines made by a true independent winemaker— rare and unique artisan wines.