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Metier
2023 Saffron Fields Pinot Noir

Varietal Varietal

100% Pinot Noir

Appellation Appellation

Willamatte Valley AVA

Aging Aging

Drink Now or Age 15+ Years

Vineyard Vineyard

Saffron Fields

2023 Saffron Fields Pinot Noir

2023 Saffron Fields Pinot Noir

Willamette Valley AVA

The 2023 Saffron Fields Pinot Noir is bursting with fully-developed fruit, with abundant aromas of Bing Cherry, red plum, and cranberry. Bold fruit is complemented by lovely, perfumed hints of rose petal and fresh lavender. The palate is lush, with delicate yet sturdy tannins that add backbone and distinct layers of texture. Notable flavors include cherry cola, cocoa powder, and roasted coffee beans that seamlessly blend with the acid-driven finish. Enjoy this charmer now, or cellar for 15+ years to explore how it matures. 

93 Points

— Wine Spectator

93 Points

Robust yet graceful and refined, with polished flavors of raspberry and red currant accented by cinnamon, black tea and toasted spice notes that linger on the rich finish. Drink now through 2033. 625 cases made.

August 2025

Additional Scores:

93

Vinous

93

Wine Enthusiast

Pairing Suggestion

Pinot Noir pairs particularly well with stews, wild mushrooms, and root vegetables. We recommend pairing with a mushroom chorizo flatbread.

2023 Saffron Fields Pinot Noir

Behind the Wine

2023 Saffron Fields Pinot Noir

The ambitious challenge in the cellar is to improve constantly through continuous experimentation with winemaking techniques, vineyard sources and wine styles. Our most contemporary enterprise, Pinot Noir, is frequently considered the grail of the winemaker’s world. Savagely difficult to cultivate in the vineyard and vinify in the cellar, the best efforts result in wines of purity, ethereal presence, and unparalleled sense of place.

2023 Saffron Fields Pinot Noir

Vineyards

The 89-acre property consists of diverse coarse-grained, ancient marine sediments native to the area, among the oldest soils in the Willamette Valley. 

2023 Saffron Fields Pinot Noir

Winemaking

Cold soaked 24 hours, fermented on skins 8-10 days. About 25% whole cluster fermentation. Barrel aged 14 months in barrel, 19% new French Oak.