Cattrall Vineyard Pinot Noir is an Oregon red wine sourced from the historic Cattrall Brothers Vineyard in the Eola-Amity Hills appellation, situated at approximately 700 feet elevation. The vineyard has been certified organic since its inception, farmed by five generations of the Cattrall family since 1917, making it one of Oregon's earliest certified organic vineyards. The vines are own-rooted Wadenswil clone Pinot Noir, planted in 1973 and 1979, exposed to cooling winds from the Van Duzer corridor — one of the coldest vineyard sites in the Willamette Valley.

The wine is crafted using a minimal-intervention approach emphasizing native yeast fermentation, whole-cluster inclusion, and no fining or filtration. Minimal sulfur dioxide is added post-fermentation at levels compliant with EU organic standards. The result is a cool-climate Pinot Noir with characteristic elegance: aromas of dried rose petals, wild cherry, rhubarb, and wood spice, with earthy undertones of mushroom and forest floor. Alcohol levels are typically low, ranging from 11.2% to 12.1%, reflecting the cool growing conditions of the site. The wine has earned consistent critical recognition with scores of 90–96 points from publications including Wine Spectator, Vinous, Wine Advocate, and Wine & Spirits.