2007 Willamette Valley Pinot noir
Wine Spectator:
90 points, Dec. 09
Composition: 100% Pinot noir
Alcohol: 12.8% by vol
Production: 17,425 cases (750 ml)
1,491 cases (375 ml)
1,560 bottles (1.5 L)
Cellaring: Recommended
anywhere from 8-12
years, optimal storage
temperature 55-60° F
"With its wide variety of origins and clones,
this wine displays both red and black fruit
aromas (cherries and raspberries), on the nose
and the palate. In addition, one finds a light
touch of brown spices (nutmeg, cinnamon, allspice)
and even a little black pepper. True to
our house style, it is elegantly textured with
satiny, polished tannins showing in the finish.
Pair it with salmon or ahi, veal or pork, poultry
(think duck) or beef, or hearty vegetarian entrees."
Dave Paige, Winemaker
WINE BACKGROUND
The first vintage of this wine was in 1979. Our objective in
producing this Pinot noir has always been a classic, intense, and
elegant wine that pairs well with the foods we like to eat. By
blending the diverse flavors and textures of multiple vineyards,
clones and elevations, we generally produce a richly supple and
focused wine that typifies
what Pinot noir can achieve each vintage in the northern
Willamette Valley.
VINEYARDS
The 2007 vintage wine derives from seven of our estate
vineyards in the Chehalem Mountains AVA (75%) and nine vineyards in
other parts of the Willamette Valley (25%). Approximately 60% of
the wine comes from several clones brought into Oregon from
Burgundy, 30% is UCD 5 ("Pommard"), and the final 10%
either UCD 1A ("Wädenswil") or a clonal-blend. Soil type,
appellation, vine age, and elevation varied considerably in
these
lots, offering many options to create a unified blend.
WINEMAKING
Once the grapes were in the winery, they were gently
de-stemmed into temperature controlled open-top fermenters. These
vats were punched down once or twice a day during the six-day
prefermentation maceration, and then two or three times each day
when the seven-to-ten-day fermentation began. Following pressing,
the wine was moved to small French oak barrels where
the malolactic fermentation occurred over the winter. The
final blend was bottled over a two week period in late August
2008.
GROWING SEASON
Bud break occurred during the third week of March, and bloom
during the second week of June, normal times in the north
Willamette Valley for these events. Harvest began in mid-September
with two weeks of perfect weather and ideal picking conditions.
This was followed by rainfall, which created challenges that we met
with skilled preparation and experience in the vineyard and winery.
Special care was taken in both picking and sorting to insure the
very best fruit. The first Pinot noir grapes were picked the fourth
week in September, and everything was in the door at the winery by
the third week of October.
