At a glance

Producer

Shea Wine Cellars

Region

Willamette Valley, Oregon, United States

Grape variety

Pinot Noir (100%)

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$70-$90

Tasting profile

Bright red cherry, raspberry, subtle earth, forest floor, hints of spice and floral notes

Evolution: Fruit will progressively give way to more complex earth, mushroom, and savory elements over the next 5-7 years

At peak: Balanced expression of ripe fruit and tertiary flavors, silky texture, and refined structure

Structure

Acidity

Bright and well-integrated

Tannins

Fine and polished, moderate intensity

Alcohol

Approximately 13.5-14.0%

Aging potential

15+ years with proper cellaring

Drinking window

Peak drinking

2025 to 2043

Optimal window

2023 to 2046

Current status

Approaching early maturity

Current condition

Shows vibrant fruit with balanced tannins and freshness, still evolving complexity

Shea Vineyard Pinot Noir from 2018 is made with high-quality fruit from a renowned Willamette Valley site. The 2018 vintage offers balance and richness, enabling a case for extended aging. Fine tannins and bright acidity support a decade or more of development, with optimal flavor integration starting 5 years after vintage.

Food pairing

Pairs well with grilled duck breast, roasted pork tenderloin, mushroom risotto, and aged cheeses like Gruyère or Comté.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30-45 minutes) — To soften tannins and allow aromatic complexity to open up

Sustainability

Sustainability score: 8/10

Shea Wine Cellars employs sustainable farming practices including cover cropping, integrated pest management, minimal use of chemical inputs, water conservation techniques, and energy-efficient winery operations. Packaging uses lightweight bottles and recyclable materials.

The producer embraces robust sustainability protocols aligned with Oregon LIVE certification standards, emphasizing ecosystem health and resource conservation. Their practices reduce environmental impact and carbon emissions relative to conventional viticulture. Localized production and sales further support a moderate carbon footprint profile.