From the Winery: The Sojeau Vineyard, thoughtfully cultivated by Denny and Thelma Peseau, is nestled on the southern end of the Eola-Amity Hills, facing southwest, directly towards the Van Duzer Corridor. At 650 feet in elevation, the site overlooks the valley and surrounding farmlands from its perch on the steep hill. This aspect makes Sojeau one of our coolest sites, with acidity and aromatics favorably intensified by the intense coastal winds. The 15 acre planting of Pinot noir is divided into two blocks from which we get 20 rows in a cross-section, allowing us to share the full potential of Sojeau’s clonal depth and soil diversity.

On the nose, Sojeau Pinot noir is bursting with inviting aromas of Amarena cherries, delicate violets, and smokey bacon. The palate is concentrated with sweet ripe strawberries and layered with the full spice cabinet of warm cardamon, Earl Grey team, cinnamon, white pepper, anise, and a gentle allure of sarsaparilla. With delicate yet gripping tannins that lead to a vibrant and intensely mineral finish, this wine consistently delivers a beautiful combination of power and sophistication.

Dennis and Thelma Peseau are pioneers of Willamette Valley viticulture, having co-founded Eola Springs Vineyard in 1978, long before the Eola-Amity Hills AVA was established. For decades, Denny farmed the southwest ridge of the hills, but his attention was always drawn to the rocky slopes above. In 2007, he acquired this rugged, volcanic clay site and transformed it into Sojeau Vineyard. Perched at 650 feet, Sojeau overlooks the valley, with 15 acres of Pinot Noir planted to Dijon 115, Pommard, and Wadenswil clones, along with a recent 3.26-acre planting of Chardonnay.

Sojeau’s southwest-facing exposure sits directly in the path of the Van Duzer winds, making it one of Walter Scott’s coolest sites. These intense coastal influences extend the ripening season, preserving acidity and elevating aromatic complexity. The vineyard’s Pinot Noir blocks are divided across three distinct volcanic soil series, from which Walter Scott sources a cross-section of Pommard, Dijon 114, and Wadenswil clones, harvested and co-fermented to express the full range of Sojeau’s terroir. The Chardonnay, a mix of Dijon 76 and 95 clones, is planted in the rockiest section of the vineyard, yielding wines of precision and finesse. Walter Scott shares this block with Will Hamilton of Violin Wines, further showcasing the singularity of this exceptional site.

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