Clay pigeon wines

Clay Pigeon focuses on food friendly wines that are given a little more time to evolve. We love wines when they show primary fruit (cherry, blueberry, blackberry) but with the hints of secondary notes (cedar, mushrooms, tobacco). We are purposefully lazy with our wines: native ferments, minimal movement, sulfur only if needed and no filtering or fining.

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2016 Willamette Valley Pinot Noir Rosé

Bright strawberry and watermelon and easy drinking are the words to describe the 2016 rose´. 


2013 Syrah

91 Points - Wine Spectator

90 Points - Wine Enthusiast

Our Rogue Valley Syrah was aged 36 months before bottling. This is a powerful, rich yet easy drinking Syrah. Blackberry, cedar, pepper and a hint of menthol.

2013 Willamette Valley Pinot Noir

91 Points - Wine Enthusiast

The 2013 was aged for 22 months, showing cherry, cranberry with spice and cedar on the finish. 

2016 Willamette Valley Pinot Gris


We only make one barrel of our Gris - we barrel age it for nearly a year and stir the lees often. Thus this is a more dense and rich version than most. Think tropical fruit and citrus with a long, opulent finish.

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2015 Cabernet Franc

89 Points - Wine Enthusiast

The 2015 was full and powerful so we did away with the pressed wine and only used the free run. This gives us a lighter, easier drinking Franc showing bell and white pepper with cherry. 

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2014 Chardonnay


We love the wines of Jura France; the oxidized style is fantastic with cheese, cream sauces and game. It is more like a light Sherry than a California Chard. We aged ours for over two years without topping up - giving the nutty, maderized notes.