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2017 Richard Hermann Cuvée - Pinot Noir

2017 Richard Hermann Cuvée - Pinot Noir

"The 2017 Pinot Noir Richard Hermann Cuvée is soul-crushingly good. The nose is incredibly layered: black cherries and multi-berry preserves at the core are accented with sweet tobacco leaf, cinnamon stick, tangerine peel, roses, moss and singular fir scents. The medium-bodied palate is ultra intense, layered and silky with explosive juiciness that compels you to take another sip, and the finish is long and layered. Wow!"

97 points - Erin Brooks, Wine Advocate 2020 Report


"Double Zero tags its top wines with the names of the founders' parents. This dense and delicious wine was produced with single whole berries fermented in a 500 L Tuscan terracotta amphora. Sixteen months in 20% new French oak has added rich streaks of mocha, coffee and sandalwood, along with ripe, chocolaty cherry fruit. As with all the Double Zero Pinots, it's a perfect mix of elegance, ripeness, texture and length."

95 points - Paul Gregutt, Wine Enthusiast Summer 2020 Report


"Impressive, rich and pure red cherries with nicely paced, spicy complexity in a youthful and fresh mode. The palate has succulent, juicy and vibrant, acidity-driven red cherries, delivered with neatly curated tannins. Long finish. Good potential here."

93 points - Nick Stock, JamesSuckling.com Oregon 2019 Report


Produced from an Eola-Amity Hills Vineyard that is so famous we couldn't use it on the label, we decided to name this single vineyard Pinot Noir after our founder Chris Hermann's father Richard. Dr. Richard Hermann was a world-renowned plant geneticist specializing in the Douglas Fir tree. Thanks to his blessing, 00 Wines was founded in 2015, when Dr. Hermann was 91 years old. 

25 cases produced.

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Wine Specs
Pinot Noir
Eola-Amity Hills AVA
16 months 20% new French oak barrels
Whole berry terracotta clay amphora fermented
Bottling Date
March 4, 2019
Alcohol %
Wine Profile
Production Notes
We hand-snip the single whole berries off each tightly packed Pinot Noir cluster and ferment in 500L Tuscan terracotta amphorae. Élevage in 20% new French oak for 16 months before bottling.