Matt Kinne spent the bulk of his time as assistant winemaker to Bob Sessions at Hanzell in the early 1980s before returning to his family's farming roots in the Willamette Valley. He and his wife Holly now have 20 vintages to their credit in Oregon, where they have very quietly developed a devoted following for their micro-production Pinot Noir. Fifty percent of McKinlay fruit is estate, with the remainder sourced from low-yielding vineyards and by-the-acre contracts in the Chehalem Mountain Range, keeping harvests in their optimal 1 to 1.5 ton yield range for maximum flavor concentration.
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