A good friend and customer introduced us to Walter Scott wines a few years ago, long before they became available on the East Coast. She proclaimed them her very favorite wines in the Willamette Valley – high praise from a discerning taster. That led us to see what others were saying.
Here’s what Wine Advocate said after tasting Walter Scott’s 2012 releases:
“When I am asked if there were any “great discoveries” in Oregon, I would mention “Walter Scott Wines” without hesitation. This is a small bijou operation run by Ken Pahlow and Erica Landon and their story is one of essentially risking everything to pursue their dream. If their wines are of this quality, then their sacrifices have been worthwhile.” Neal Martin, Wine Advocate, March 2015
Two years later, after visiting with Ken and Erica again and trying their 2014s, Martin was even more impressed:
“And bloody good they are as well. I just like how Ken and Erica roll – nothing fancy, no blockbuster or pretentiousness – just killer Pinot Noir with purity, intensity and personality…That leaves me to say if you have not tried these wines yet, do yourself a favor.” Neal Martin, Wine Advocate, June 2016
And the wines keep getting better and better!
Deep Experience in the Willamette
Walter Scott is a labor of love from the husband/wife team of Ken Pahlow and Erica Landon. Ken caught the Oregon wine bug in the early 1990s and soon began showing up at Mark Vlossak’s St Innocent winery in the Eola Hills offering to do anything that needed doing. Eventually, in 1995, he wore Mark down and started helping out at harvest and in the winery on a regular basis, ultimately taking on sales responsibilities there too.
During his 14 years working at St. Innocent, Ken took a second job handling sales for a leading Oregon-based importer. In 2002, he first met Sommelier Erica Landon. Erica had started in the wine business in Portland and at a Mount Hood resort before becoming the sommelier and GM for the Ponzi family’s Dundee Bistro (that’s where Ken first met her in 2002). She went on to earn a Wine Spectator Award of Excellence at Ten 01 back in Portland (while beginning to date Ken in 2007) before becoming Wine Director for a Portland restaurant group and becoming a wine instructor for the trade.
Ken and Erica married and decided to give winemaking a try, emptying their retirement accounts to make 165 cases of wine in the great 2008 harvest. In 2009, Ken traded labor for enough space at Patricia Green Cellars to make 650 cases. In 2010, Ken took a new job heading up sales at Evening Land Vineyards in the Eola Hills that allowed him to make his next two vintages there.
Evening Land was a great place for Ken and Erica to take the next step. The Evening Land story is complex, but the key points are that an investor group acquired one of Oregon’s greatest vineyards, Seven Springs, in 2007 and brought in Burgundy’s Dominique Lafon to consult. Ken was able to soak up Lafon’s expertise and also get to know current owner/managers Rajat Parr and Sashi Moorman.
In 2012, Ken and Erica signed up long-time fans Andy and Sue Steinman as partners and, with their help, leased and converted a cider house on the edge of Justice Vineyard in the Eola Hills. Then, in 2014, the biggest step yet – they welcomed a new partner (daughter Lucy) to the venture and left their day jobs to focus on Walter Scott full time.
As Neal Martin reported in The Wine Advocate, “their story is one of essentially risking everything to pursue their dream. If their wines are of this quality, then their sacrifices have been worthwhile.” With influences ranging from Mark Vlossak, Dominique Lafon, the Ponzi family, Sashi Moorman and more, it’s hardly surprising that their Walter Scott wines are good. It’s the way they’re good that’s so delightful.
First, there’s a strong focus on great vineyards here, mainly in the southerly Willamette Valley appellation of the Eola Amity Hills and including one of America’s greatest Pinot Noir sites, Seven Springs. Their vineyards are all dry-farmed and feature predominantly marine sedimentary soils. This kind of dirt brings out the minerality and elegance of Pinot Noir paired with ripe cherry/raspberry/strawberry fruit – what I’d argue is the essence of great Oregon Pinot Noir.
Ken and Erica work with their farming partners to ensure that yields are appropriate to the vintage – lower in cool harvests like 2010 and 2011, higher as needed in warmer years like 2014 and 2015 – and that the fruit is allowed to ripen slowly, without excess sugar and with vibrant acids.
Complexity from an Old-Fashioned Harvest
Second, in these climate change days, ripeness is pretty easy to achieve – but complexity can be harder. So Ken monitors all of his vineyards as a single unit, tasting and testing the grapes until he’s confident that all his blocks and clones are about 95% “there.” And then he picks. The mixture of some under ripe, some over ripe, and mostly perfectly ripe grapes of all different clones gives Walter Scott wines an extra layer of complexity and integration and phenomenal depth and freshness.
I remember tasting these wines from barrel in February 2018 and hearing Ken call them “Perfectly pleasant wines.” Which proves that winemakers are as inept at evaluating the quality of young wine in barrel as are critics (and retailers) – because the bottled 2017s from Walter Scott are simply stupid good.
Last year, Willamette Valley legend Ken Wright wrote that vintage 2017 produced “Wines that are quickly agreeable. 2017 was a throwback to the classic vintages we have experienced over 30 plus years in the Willamette Valley. … This is a year that reminds me of 1988, which aged so effortlessly (and is still amazing), though this year has more power and concentration.”
That’s my – and now Ken and Erica’s! – assessment of the 2017 vintage as well. These are delicious wines you’ll be able to drink right away for their purity, fresh fruit, and food-friendly structures. But don’t drink them all right away! Because – like the 1988s that are still going strong nearly 30 years after harvest – these beautiful 2017 Walter Scott wines have plenty left to give after time in a cool cellar.