I’m never disappointed with this wine! I came across it last summer and it’s quickly become one of my favorites. From Willamette Valley in Oregon, this Whole Cluster Pinot Noir has amazing cherry, wild strawberry & warm spice aromas.
The 2007 varietal was harvested between September 27, 2007 and October 9, 2007 and fermented in stainless steel barrels. 18,000 cases were bottled between December 2007 and January 2008, and released that same month.
Average Price:
$20
Peak Drinkability:
2008-2010
Pairing / General Information:
Turkey, grilled fish, lighter wild foul, pasta dishes, hamburgers and pizza (brick oven pizza especially!). Serve at a slightly lower-than-room temperature or moderately chilled on warmer days.
Winemaking Notes:
“The fruit is gently conveyed into the top manway of stainless steel fermenters which have been sparged with CO2 gas. The whole clusters of fruit are sprayed with yeast, then dropped gently into the tank. The tanks are heated to 85 degrees F and sealed tightly to contain the carbonic atmosphere. The fermentation is allowed to go 14-21 days and pressing takes place when the fruit character is ideal and tannin levels from the stems are not yet expressed. After pressing, fermentation is completed over a 7-10 day period in stainless steel tanks. PH is monitored closely as malolactic fermentation commences until the desired balance is achieved.”