Jim and Bill Fischer have been farming grapes on their family-run vineyard since 2000. 14 of their 15 acres are dedicated to Pinot Noir and they make wine the hard way, by hand. They use native yeasts, very little new oak and use the least amount of sulfur as possible to produce a balanced and structured delight. This is a savory wine, made from tiny Pinot noir clusters that are dry farmed from the Silvershot Vineyard (formerly Crowley Station) on the Western edge of the Eola-Amity Hills. The harsh windy conditions coupled with steep rocky slopes result in exceptionally low yields. The three-million-year-old fossil studded sandstone soils produce a complex wine with fabulous minerality and zesty acidity. This wine is light bodied with a nose of bright red fruits, cherry, raspberry and currant notes. Pair this wine with salmon now or let the wine unwind a bit over the next three to five years.