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Expression highlights the best regions and sub-appellations for Pinot Noir and Chardonnay from different cool-climate latitudes on the West Coast. The wines represent Bill Hill’s achievement of creating the finest collection of ‘Grand-Cru’ Pinot Noir and Chardonnay vineyards and are labeled by the latitude of the prospective vineyards.

2011 Expression 44 Pinot Noir, Oregon Eola-Amity Hills, Roserock Vineyard
Fine ruby-red.  Classic scents of cool-climate Pinot Noir: black currant and raspberry with subtle woodsmoke, and forest.  A bundle of crisp fruits and savory truffles, seared to the palate by Roserock’s fresh acidity, make a lasting impression.  Matches beautifully with pasta, poultry, fish and lighter meat dishes.

Roserock - Named for the red, rocky Nekiah soil in the Eola Hills, a wine makers favorite. The cool ocean breezes flow through the VanDuzer Corridor and wash over Roserock. Ideal Climate and Soil. This elite vineyard was designed by Bill Hill. Roserock Pinot Noir is rich, intense, with the alluringly scent of rose petals. We have a general minimalist approach to winemaking. We destem and carefully sort berries; gravity-feed whole berries into small, open-top fermenters (1- to 3-tons each). Some whole clusters used on a case-by-case basis. Cold soak for up to 1 week, followed by a short, hot fermentation. Cap is managed with a combination of punch-downs of the fermentation. Tanks are drained and pressed at dryness and go to barrel within two days.

2011 Expression 39 Pinot Noir, Anderson Valley, Annahala Vineyard
We employ a minimalist approach for fruit from the Annahala Vineyard — the process of bringing the harvest to bottle can best be described as ‘stewardship’ as our goal is to not intrude on the natural terroir of the vineyard. We de-stem and carefully sort berries; gravity-feed whole berries into small, open-top fermenters (1- to 3-tons each). We cold soaked the 2011 for about a week, followed by a short, hot fermentation. Cap was managed with gentle pump-overs and rack-and-return during the early, active fermenting period. We used a slight extended maceration post-fermentation period and tanks were drained and pressed at dryness to go to barrel within two days.

Annahala Vineyard: Annahala is located halfway between the towns of Philo and Boonville on Highway 128 in Mendocino County. Taking advantage of the cool Pacific Ocean air that funnels from the “Deep End” of the Anderson Valley toward Boonville, Annahala is ideally influenced to produce world-class Pinot Noir. This, combined with expert development and viticulture, helps to make Annahala an excellent showcase vineyard for Expression 39˚.

2011 Expression 38 Pinot Noir, Goldrock Ridge Vineyard
Bright ruby-red.  Seasonal berries virtually leap outta the glass!  Tightly-wound flavors burst on the palate and persist due to the remarkable texture of this Burgundy-like charmer.

Goldrock Ridge is located along the Sonoma Coast, just a few miles from the Pacific Ocean, in what is often referred to as the “True” Sonoma Coast AVA.  This spectacular vineyard, on the extreme edge of cool climate viticulture, produces some of the most distinctive and elegant chardonnay and pinot noir in California. We have a general minimalist approach to winemaking. We destem and carefully sort berries; gravity-feed whole berries into small, open-top fermenters (1- to 3-tons each). Some whole clusters used on a case-by-case basis. Cold soak for up to 1 week, followed by a short, hot fermentation. Cap is managed with a combination of punch-downs of the fermentation. Tanks are drained and pressed at dryness and go to barrel within two days.

2011 Expression 38 Pinot Noir, Sonoma Coast, Gap’s Crown Vineyard
Classic Burgundy color. A dashing fusion of cassis, red berries, and fresh-cut roses promise a taste treat. The juicy flavors greeting the palate don’t disappoint! A racy medley of spicy fruits with edges of brier and peppercorn give Gap’s Crown a unique appeal. Pairs nicely with a broad range of dishes – from salmon to beef to venison.

Gap's Crown. The Wind Gap is a break in the Sonoma coastal mountains allowing cool sea breezes to flow inland. To escape the fog and capture the warm sun, while still bathing in sea breezes, one must climb the slopes of Sonoma Mountain. There find rocky soil and harvest great wine. Vineyard designed by Bill Hill. We have a general minimalist approach to winemaking. We destem and carefully sort berries; gravity-feed whole berries into small, open-top fermenters (1- to 3-tons each). Some whole clusters used on a case-by-case basis. Cold soak for up to 1 week, followed by a short, hot fermentation. Cap is managed with a combination of punch-downs of the fermentation. Tanks are drained and pressed at dryness and go to barrel within two days.