Willamette Valley


Fossil & Fawn started out as a completely reasonable idea in the late summer of 2011, and quickly spiraled into a much more complex, frustrating, terrifying, and unbelievably rewarding venture. Jim Fischer & his son Jim II began with the notion of making a small amount of wine from their "Crowley Station" vineyard as a single-vineyard wine program, simply because no one else had done so before. The plan was to have a nice bottling to show to potential buyers of the Pinot Noir and Pinot Gris grown at the site. Somewhere along the line they figured that for all the effort, they might as well make it an official wine label. After a series of fits and starts (mostly fits), Fossil & Fawn was born proper as a wine label, nearly two years after the very reasonable idea came about.

Crowley Station Vineyard is located in the Eola-Amity Hills AVA. In 1999, Jim and his brother Bill collected cuttings from neighboring vineyards and started their own nursery. The first planting was the following year in the five-acre Silver Shaat Block - a mix of Dijon Clone 114 and 115 Pinot Noir. Today, they have 15 acres under vine, 14 of which are Pinot Noir (114, 115, 777 and Pommard) with an acre of Pinot Gris. A few years into it, they discovered a smattering of Chardonnay inter-planted in one of the Pinot noir blocks. All of the plants are dry-farmed and most are own-rooted. The site is south-facing on Holmes Hill at the exit of Holmes Gap (better known as the end of the Van Duzer Corridor) and gets strong, cooling marine breezes. 

The father/son duo aren't too interested in bold manifestos or style declarations - their goal is to make wines that, simply put, they like. The wines are made with a natural approach that allows the vineyard to do the talking. That means instead of buying yeast, they culture it from the vineyard itself, with no other additives or enzymes. It also means as-little-as-necessary sulfur additions and aging all of the wines in barrels, with very little new oak. The minimalist, natural approach is a nice way of saying they do things the hard way, by-hand. Wines that have acidity, structure, and balance that will brilliantly compliment dinner tonight, or be a worthy reward for patience after a few years in the cellar. 

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