The Revana Vineyard is located in the Dundee Hills appellation of Oregon’s Willamette Valley. Located a mere 28 miles southwest of Portland and 40 miles east of the Pacific Ocean, Dundee Hills is famed for its Pinot Noir. This unique appellation is marked by distinct geographic elements that effectively insulate this region from the dramatic weather variations experienced in other nearby growing areas. In the north, the Chehelam Mountains block much of the cool weather that passes through the Colombia Gorge. To the west, heavy rainstorms from the Pacific Ocean decrease in precipitation as they pass over the Coast Range, providing Dundee Hills with just 30-45 inches annually, largely during the winter. Sufficiently distant from the Van Duzer corridor to the south, the Dundee Hills experiences little cold from Pacific currents that travel up the passage. Topography is defined by ridges that run north and south, with small valleys on the east, south and west sides. Because of their slope and elevation, vineyards in the Dundee Hills benefit from warmer nights and less frost and fog than the adjacent valley floors.
True to the appellation, our 80-acre property possesses an incredibly diverse and complex series of soils and exposures. Located between 360 and 640 feet above sea level, the site has eighteen soil types spread over a combination of rolling hills, steep slopes and some rugged terrain. The soils are primarily sedimentary silt and stone as well as volcanic stone and some clay. The bedrock is primarily sedimentary and basalt.
In 2003 the previous property owner planted 13 acres of Pinot Noir and 3 acres of Pinot Gris. In 2006 and 2007 Dr. Revana developed an additional 38 acres, including 3 acres of Riesling and 35 additional acres of Pinot Noir. To take advantage of the property’s tremendous soil variations, 27 microblocks were established within the vineyard to pair ideal clonal and rootstock selections with individual soil types. Today, the vineyard has grown to 54 acres planted with 9 clones of Pinot Noir, one clone of Pinot Gris and one of Riesling. Utilizing sustainable farming methods, cover crops provide soil nutrients, erosion control and water competition.
White Wine Grape Clones
Riesling 10 – Original budwood sourced from California’s Martini clone 107.
Pinot Noir Clones Dijon Clones
113 – Typically seen as an aromatic component with very high-toned elements in the nose. When properly managed, the wine can possess nice weight and body as well. In comparison to clones 114 & 115, 113 is the highest yielding, with the largest clusters.
114 – Unfortunately sometimes overlooked despite the fact that it is very dark, soft and rich, making it a great cohesive element to the final wine. In comparison to clones 113 & 115, clone 114 is the lowest yielding, with the smallest clusters.
115 – Reputedly favored in Burgundy for its production consistency. The most widely planted Dijon clone in North America due to its good perfume, rich texture, full flavors and notable red fruit characters. Clone 115 works very well on its own.
La Tache (828) – Delivers low yields with small berries marked by dense pigmentation. Currently experiencing a significant surge in planting similar to clone 115. Reputed to produce very dark, rich wines. Potentially appropriate to be produced on its own.
667 – Offers inherent firmness, excellent aromatic complexity, and marked impressions of blackberry and plum. Tannins are strong and often angular, contributing great cellaring potential.
777 – Conveys up front black fruit flavors in a fairly tannic framework, adding age-worthy qualities in blending. Below average production results in high quality fruit.
Other Pinot Noir Clonal Selections
Pommard (aka 4A) – Introduced to North America in the 1940’s, from cuttings taken from Chateau de Pommard the longest continuous vineyard in the Cote d’Or. Prized for its deep pigmentation, concentrated fruit, marked spice and velvety texture. Versatile as a blending component or as a stand alone wine. A mainstay of Oregon pinot noir production.
Wadensvil (aka 2A) – Imported into the U.S. in the 1950’s from Wadensvil, Switzerland, it now accounts for nearly one-third of Oregon’s Pinot Noir vines. Performs well on sedimentary soils. Controlled yields produce wines marked by bright berry character and fragrant perfume. Shines as a blending component, adding dimension to simpler wines.
Coury (4) – Reportedly smuggled into the U.S. in the 1960’s by the late Charles Coury, an Oregon wine industry pioneer. Generally complementary to the Wadensvil clone, delivering a tea-like spicy flavor.