Rebora "Natura Morta" Eola-Amity Hills Dolcetto 2023

Vin Chicago: 91 Points

(8/2025) This is the first Willamette Dolcetto we can ever recall tasting, and Chicago native Taylor Rebora has nailed it — crafting a dead-ringer for one of the three great Piemontese red varieties. Organically-farmed in volcanic soils within the Eola-Amity Hills subregion, Taylor utilizes 30% whole cluster fermentation for this red which finishes in larger neutral French oak barrels for six months. You get wild sour cherry aromas with aeration, fun, square and fleeting front-of-the-mouth tannin that announce its palate presence, with hints of violets, red plum, black tea and and a savory sanguine hint that dazzles. Enlivening and a perfect fit for whatever dinner might be. Viva Oregon!