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2024 Foris Pinot Noir Estate Grown Rogue Valley Oregon 750 ml
Retail: $22 | ||
| $16 | 27% off | 1-11 bottles |
| $14 | 36% off | 12+ bottles |
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A Rebuke from the Rogue Valley
Conventional wisdom says Oregon Pinot Noir begins and ends in the Willamette Valley. Foris is the standing rebuke—made in the far-southern Rogue Valley, from a spot most people never see.
Foris sits in the Illinois Valley, a pocket of the Rogue Valley AVA just seven miles north of the California border and about 25 miles from the Pacific. The vines climb benches in the Siskiyou Mountains, where summer days turn hot and nights drop sharply. That dramatic swing is the whole trick: it lets Pinot Noir ripen fully while holding onto its acidity and perfume. In feel, the site sits closer to the Sonoma Coast or Central Otago than to the cooler Dundee Hills up north.
The pioneer was Ted Gerber. He bought this rugged hillside with his late wife, Meri, in 1971, when there wasn’t a single winery in the Rogue Valley, and planted his first vines a few years later. For more than a decade he sold fruit to other Oregon vintners before launching the Foris label in 1986.
Decades on, it’s still family-run, and still quietly turning out some of the best values in the state—the kind of place that has quietly collected Best Buy and Editors’ Choice nods for years without ever making much noise about it.
Winemaking falls to Stephanie Pao, who took the reins in 2017. She trained in viticulture and enology at UC Davis and arrived with stints at Justin in Paso Robles, Double Canyon in Washington, and Bethel Heights and Lemelson in the Willamette Valley, plus a season in New Zealand.
Pao works entirely with estate fruit grown across the family’s ranches, so what ends up in the glass traces straight back to the ground the Gerbers planted—a rare kind of continuity between vineyard and cellar.
The wine pours a lively ruby and opens on ripe red cherry and tart blackberry, with black tea and a note of loamy earth underneath. The palate leads with raspberry-jam fruit, reined in by lemony acidity and fine-grained tannins, and finishes on an unexpectedly silky texture that punches well above its station.
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