09/19/2026
Harvest 2026. 🍇
Another vintage is in the cellar, and we’re taking a moment to appreciate what it means to reach this point.
This is our 26th vintage in the Willamette Valley and 21 years of making de Lancellotti w**es, with our first vintage released in 2005.
There’s a lot of work, patience, and trust behind those numbers. Another season of watching the vines, working alongside an incredible vineyard and w**emaking team, and letting the land tell us what it needs.
The man, the myth, the legend.
Robert Brittan has been part of the de Lancellotti story for many years, and we’re grateful for the friendship, knowledge, and w**emaking wisdom he’s brought along the way.
Thank you to everyone who has been part of this journey, from the people who work alongside us in the vineyard and cellar to the friends and w**e club members who continue to open and share our w**es.
Early morning grind!!
Beautiful fruit this year!
A closer look at the 777 Pinot Noir and the work happening in the cellar with Emily Terrell.
Native fermentation means letting the naturally occurring yeasts on the fruit and in the w**ery guide the fermentation, rather than adding a commercial yeast culture. It’s a process that asks for patience, attention, and a willingness to let the w**e find its own path.
Emily’s native fermentation tank is where some of that magic starts.
The fruit does the talking. We just have to listen.
Harvest is always a reminder that this work is both deeply rewarding and fleeting. We don’t take the opportunity to make another vintage for granted!
