Our original, limited allocation cuvees merge historical winemaking practices with experimentation, expertise, optimism, and artistry. They are also intended to present new solutions and techniques that maximize the potential of their fruit’s innate processes.
In pursuit of this aim, we conduct ongoing experiments on the vineyard’s soil, such as using compost tea in place of fungicide, rotating crops, and swapping traditional vineyard monoculture for polyculture.
Imagine if a bottle of wine could point us towards a stronger, more symbiotic Earth …
We also run annual trials that explore how the vines’ secondary metabolism is affected by situational variables, such as being deprived of organic fungicides, receiving amplified UV exposure, experiencing dehydration, or being intentionally inoculated with botrytis spores. The goal is to trigger the grapes to produce more of the antioxidant compounds that amplify their nutrient content and, consequently, the flavors that characterize the world's best wines.
We measure these levels and use the data to continuously evolve our final expressions. But we don’t limit our experiments to the vineyard — they continue after harvest and in the cellar, where we merge traditional and new winemaking techniques and blends, ultimately presenting rare vintages with an unmistakable Burl signature.
The Burl Circle
2023 BURL PINOT GRIS
2023 BURL PINOT NOIR
2024 BURL PINOT GRIS
- SPRING RELEASE OPEN -
Welcome to Burl Circle, where we offer access to Burl’s exclusive wine selection through limited releases two to three times a year. Each release features a hand-picked collection of small-production bottles, our finest estate wines crafted with intention in harmony with nature. Orders are available to Burl Circle members only, and membership is limited - so join now!
THE SPRING RELEASE COLLECTION - FEATURING THREE REMARKABLE WINES:
2022 Burl Pinot Noir
This single-estate, pure expression of Pinot Noir reflects the singular terroir of Acania Farm — its polyculture orchard and vineyard — combined with our commitment to experimentation.
Its grapes, the best of the parcel, were hand-harvested the first week in October 2022 after a long ripening season that allowed for generous phenolic development and produced incredibly high-quality fruit.
VINIFICATION: Following harvest, the grapes — including 33% full-cluster fruit utilized to integrate the flavors held in Pinot Noir stems — were slowly hand-pressed into their own juices, with the fermentation undergoing 14 days of delicate extraction. The wine then rested for 12 months in French oak barrels before being bottled without fining or filtration.
FLAVOR PROFILE: An elegant expression of Pinot Noir grown on windblown, mineral soil over volcanic basalt, this wine is guided by its finesse and longevity. It focuses the mineral components of its soil while being accompanied by distinguished, ripe blue and red fruit aromas, with orange peel, pomegranate, and graphite notes.
2023 Pinot Noir
Harvest: The 2023 Pinot Noir harvest was selected from a small section located on the ridge of the oldest planted vines at Acania Farm. This small section was carefully hand picked on the third week of September.
Vinification: 2023 Burl Pinot Noir was hand sorted and then 100% de-stemmed removing all woody aspects of the grape cluster. The berries were then stirred and carefully left to begin fermentation utilizing the native yeasts from the vineyard. The fermenting juices were gently soaked with the skins and seeds and were stirred through light punch downs until the structure of the fermenting wine found texture and balance after 2 weeks of maceration. The resulting wine was then aged for 10 months in neutral french oak barrels and bottled without the use of fining or filtration.
Winemaker’s Notes: This wine is both savory and savage. The wines warm tannins and concentration of fruit contrast well against a sense of damp earth and a sensational savory mushroom like quality. The contrast of fruit and forest reminds me of mid summer berries on the edge of the forest where Porcinis gather.
Personality: Blue Fruited, Savory, Botanical
Aromas: Violet, Mushroom, Blue Fruit, Forest Floor, Dried herbs, Balsamic and Red Plum.
Chemistry: %Alc 13.6 PH 3.46 TA 6.1 VA 0.48
2024 Pinot Noir
Harvest: The 2024 Pinot Noir harvest was selected from a small section located on the ridge of the oldest planted vines at Acania Farm. This small section was carefully hand picked in mid September.
VINIFICATION: 2024 Burl Pinot Noir was hand sorted and then 100% de-stemmed removing all woody aspects of the grape cluster. The berries were then stirred and carefully left to begin fermentation utilizing the native yeasts from the vineyard. The fermenting juices were gently soaked with the skins and seeds and were stirred through light punch downs until the structure of the fermenting wine found texture and balance after 2 weeks. The resulting wine was then aged for 10 months in neutral french oak barrels and bottled without the use of fining or filtration.
Winemaker’s Notes: This wine explores classic techniques, restraint, and purity of the estate grapes grown at Acania Farm. The wine shows honesty of what the the harvest can become if let guided by the forces of nature.
Personality: Bright fruit, Elegant, Earthy, Sensual
Aromas: Blue Fruit, Black Tea, Cedar, Dried Rose
Chemistry: %Alc 12.2 PH 3.55 TA 5.4 VA 0.6
2022 Mycologie
During the 2022 harvest, we encouraged the growth of botrytis (a naturally occurring fungi that enhances grape flavor) on several rows of Pinot Noir. We were interested in studying its impact on the polyphenol content of the grapes — we subsequently measured a 50% increase in resveratrol in botrytis grapes — and to witness the flavor notes that emerged from letting the terroir’s biome more fully express itself.
VINIFICATION: The selected grapes (with their rich fungi biome) were hand-harvested the second week of October. Following harvest, the grapes — including 33% full-cluster fruit utilized to integrate the flavors held in Pinot Noir stems — were slowly hand-pressed into their own juices, with the fermentation undergoing 14 days of delicate extraction. The wine then rested for 12 months in French oak barrels before being bottled without fining or filtration.
FLAVOR PROFILE: This wine captures the simultaneously elegant and wild aromas of the Pacific Northwest’s wild strawberries, abundant roses, turkey tail mushrooms, and salmon berries while texturally expressing the volcanic under layer of its soils. Its personality reflects floral, red fruited, and umami notes with strawberry guava, fresh rose, black tea, hibiscus, and rose petal aromas.
2022 The Sage
The Pinot Noir grapes for this wine come from a micro-selection on the estate, representing the premium 10% of the vineyard. They were hand-harvested the first week in October 2022 after a long ripening season that allowed for generous phenolic development and produced incredibly high-quality fruit.
VINIFICATION: Taking inspiration from the Italian ripasso style of wine making — used in the Valpolicella region to make wines such as Amarone — we hung the harvested Pinot Noir bunches — including 33% full-cluster fruit utilized to integrate the flavors held in the stems — from our barn ceiling to partially dehydrate them before pressing them for our forthcoming 2025 Les Rides cuvee, with the fermentation undergoing 14 days of delicate extraction. We then added the pressed skins to a fresh batch of Pinot Noir to trigger a second fermentation. Afterwards, the wine rested for 12 months in French oak barrels before being bottled without fining or filtration.
FLAVOR PROFILE: This robust wine reflects our most profound exploration of Pinot Noir, with an intensified concentration of flavor. Its textures are deep and dark, allowing the wine to age into elegance. Its nose recalls the aromas released by splitting wood and preparing the kitchen for an unforgettable feast, combining cedar, baking spices, white pepper, candied cherry, dried Italian plum, and leather.
2022 Les Rides
Hand-harvested from a selection of the estate’s vineyard, this vintage represents a unique expression of Pinot Noir grapes, which were hung from rafters to concentrate their flavors through a natural drying process.
VINIFICATION: Les Rides was crafted using 100% full-cluster fermentation of dehydrated grapes and created through gentle extraction, infusing the cap of the fermenting grapes with their own juices. After daily tastings to ensure a balance of sugar and tannins, the wine was pressed sweet. It then underwent three days of additional fermentation without grape skins. Next, a small addition of distilled Pinot Noir stopped fermentation at just the right point to retain the wine's characteristic sweetness. The resulting wine was left to rest for 18 months before being bottled directly from its aging barrel.
FLAVOR PROFILE: Les Rides blends the beauty of Pinot Noir with the complexity of concentration achieved through appassimento. This has created an incredibly unique sweet wine, with a deep character defined by rich aromas and refined mouthfeel. Its profile blends candied fruit, roasted nuts, and amaretto, while its aromas comprise black currant, berry compote, dried orange, and delicate wood.
2023 Phenomenology
In 2023, two sections of Pinot Gris from Burl’s estate vineyard were isolated and harvested in September, then layered upon each other to create a distinct expression and experience of a dynamic, single-origin grape varietal.
VINIFICATION: Phenomenology 23 was split into three different fermenters in order to taste the original materials from three styles: direct press, light maceration, and full maceration. Fermentation started slowly, initiated by the diverse strains of native yeast from the vineyard. Through daily tasting, a master blend was created to capture the desired head, heart, and body of the wine. The blend was then transferred to a small stainless tank, which was temporarily moved outside in winter to allow the cold temperatures to settle the vintage before it was bottled in the spring
FLAVOR PROFILE: Crafted from a blend of styles to create the pinnacle expression of a single varietal, Phenomenology presents a new wine made in a new style that invites a new experience of a familiar varietal. Its complexity of aromas and mouthfeel and interplay of natural acidity offer a dynamic wine that changes based upon temperature and flavor pairing. Its vibrant personality combines summer citrus and soft tannins with aromas of rose petals, blood orange, honey, quince, and uncured leather.
2023 Pinot Gris
Harvest: In 2023 Burl Pinot Gris was created through locating a micro selection in Burl’s estate vineyard in an area that naturally shows a balanced dialogue between the vines vigor and cluster size. The small section was hand picked in September in the early morning to retain natural acidity.
Vinification: Burl Pinot Gris was processed by pressing the whole clusters immediately upon arrival to the winery without the addition of sulfites. After pressing, the juice was left to brown and oxidize over a couple hours before being moved into a mix of oak and acacia barrels to ferment. The resulting wine was then aged 8 months in french oak barrels and bottled without the use of fining or filtration.
Winemaker’s Notes: This wine celebrates the soils of the first plantings of Burl’s Estate vineyard offering a rare opportunity to taste the mineral backbone of the windblown soils and the unique salinity it brings forth. The results are a captivating contrast of freshness and deep complexity.
Personality: Saline, Culinary, Volcanic
Aromas: White Truffle, Baked Bread, Green Almond, Lemon Peel, Flint
Chemistry: %Alc 12.1 PH 3.13 TA 8 VA 0.29
2024 Pinot Gris
Harvest: The 2024 vintage presented a slow paced and delicate ripening period. This specific harvest gave an opportunity to observe a complex phenolic profile evolve in a small micro parcel of Burl’s Estate Vineyard by practicing patience. This intimate vintage is marked by its decreased crop load and colder weather which produced conditions that are celebrated in Oregon. The grapes were hand picked at the end of September as soon as the skins began to soften by the same hands that farm them.