<H1>Adelsheim 2006 Elizabeth's Reserve Pinot Noir -- Adelsheim Vineyard Shopping Cart</H1>
<B>$100.00</B>
-- <I>A blend of our best barrels of Pinot noir - limited quantities, drinking beautifully now.</I>
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Background—We first used the name “Elizabeth’s Reserve” in 1986 to designate the blend of our best barrels of Pinot noir. For a dozen intervening vintages, it was used for a single vineyard wine, but since 2000, “Elizabeth’s Reserve” has again been a “best of winery” reserve – the best barrels from our best lots. This approach can be traced to the coming of age of our estate vineyards. With over 170 acres in vines, now almost all our Pinot noir fruit comes from our eight estate vineyards located on south-facing slopes of the Chehalem Mountains. With many wonderful lots, representing different soil types, clones, site climates, fermenter sizes, and barrel characteristics, we give our winemaker Dave Paige a free hand in devising how to pull together the most delicious, reserve level wine, one that truly reflects the vintage and character of Yamhill County Pinot noir.<BR><BR>Vineyards—The five vineyards contributing to this bottling of Elizabeth’s Reserve are found on two different soil types. As is typical of a warm/early vintage, some of our best lots this year came from our higher-elevation sites, which have basaltic origin clayloam soils: Bryan Creek Vineyard and Quarter Mile Lane Vineyard both on the Chehalem Mountains, and the one non-estate site, Goldschmidt Vineyard, in the Dundee Hills. All three of these locations yield grapes with intense red fruit character, though that character varies from cherry through raspberry to plum. The other pieces, from Calkins Lane Vineyard and Ribbon Springs Vineyard, are also in the Chehalem Mountains, but lie are on lower elevation, sedimentary silt-loams which produce wines with great structure and a certain black fruit quality.<BR><BR>Winemaking—The production methodology of this Elizabeth’s Reserve included gentle destemming, a four to six day cold soak for greater flavor and color extraction, and commercial yeast fermentation in temperature-controlled, open-top fermenters that were punched down two to three times per day. The wines underwent a secondary, malolactic fermentation in small, medium-toast French oak barrels (36% new) and were aged in barrel for 10½ months. The wine was blended and bottled in August 2007.<BR><BR>The Wine - This 2006 Elizabeth’s Reserve offers aromas of candied cherry, with sage, lavender and clove spice with hints of smoke and rustic cedar. With well-balanced focus and intensity, this wine combines cherry flavors, smooth tannins and a mouthcoating finish. Enjoy this wine when young or allow it to age gracefully, under proper storage conditions, for five to seven years. It will pair beautifully with the Pinot noir classics – lamb, duck, grilled salmon, and aged cheeses.<BR><BR>The Label—Drawn by Ginny Adelsheim, the label features the Adelsheims’ only child, Elizabeth. It was the first in a series of daughters’ portraits used on our upper-tier wines. Elizabeth has been a part of Adelsheim Vineyard since her birth in 1981. She began graduate studies in Philosophy at the University of Paris (Sorbonne) in the fall of 2004. <BR><BR></P>
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16800 NE Calkins Ln
Newberg, OR 97132
Tel: (503) 538-3652
Tasting Room OPEN
Seven Days: 11-4 p.m.
