2018 ALYSSA 94pt Pinot Noir 750 ml
2018 Alyssa Pinot Noir
The 2018 Alyssa aged in barrel 18 months and moved to bottle unfiltered; the results are alluring in the glass. Deep garnet hue with violet undertones. The nose is of strawberry preserves, cola, baking spice, cedar, and sandalwood. The palate is rich with black cherry, dark chocolate, and tobacco. The tannins are wonderfully silky and beautifully integrated. The longevity of this wine shows in the length of the finish, and this bottling will become more approachable with time but will cellar beautifully for years to come.
Kelly Kidneigh, Winemaker
Wine Enthusiast Winter Buying Guide 2026 | 93 Points
"Swirling the Alyssa in my glass, the aromas were reminiscent of hanging out in my grandmother Marjorie’s kitchen at Christmas. First, there was this rich, sweet blackberry and pear aroma combination that reminded me of one of her harvest pies. The flavors are similar, which is fine by me, with blackberries and apples mixing it up with a savory taste of prime rib. Happy holidays, indeed" - Michael Alberty
International Wine Report 2026 | 94 Points
"The 2018 Dukes Family Vineyard Alyssa Pinot Noir, Eola-Amity Hills, centers on a core of polished, seamless tannins that provide a sophisticated framework for its dark, concentrated profile. Showing a concentrated ruby color with flashes of amethyst at the edge, this bottling spent 18 months in 50% new French oak, resulting in a complex aromatic layering of wild raspberry, Bing cherry, and sassafras intertwined with pencil shavings and fragrant cardamom. The palate shifts toward depth and decadence, offering ripe marionberry and cocoa nib accented by savory notes of forest leaf that persist through a long, expansive finish. While already expressive and exceptionally balanced, the structural integrity of these 22-year-old vines ensures this unfiltered wine will evolve gracefully in the cellar for the next decade" - Jeremy Young
Paul Gegutt's Wine Guide | 92 Points
"Soft, smooth and aromatic, with a layer of earth and bark under the black cherry and chocolate core" - Paul Gregutt
