Stewart's take on Willamette Valley Pinot Noir comes mostly from Pommard Pinot Noir grapes, with a splash of the Swiss-derived Wadenswil clone that always adds lift and floral essences. The nose here starts with smoky clay soil, strawberry, cherry, cinnamon, toffee, blood orange, oregano and rosemary. The palate is medium bodied, with red cherry and strawberry fruit, elegant tannins and crisp acids. Orange that grows on the finish, hints of red clay earth and herbs on finish.