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1999 Reserve Pinot Noir
Winemaker's Notes
This intensely deep, garnet colored Pinot Noir displays aromas of ripe blackberry, blueberry, raspberry, cherry, and dried floral notes accented by vanilla, cinnamon, and sweet oak spice. The full fruit entry with flavors of blueberry, plum, and cranberry is rich and round in the mouth. This wine offers great balance, chocolaty tannins, soft viscosity, and a long, velvety finish. Suggested retail: $35.00
Technical Notes
| Vineyard |
% Blend |
County |
| King Estate |
45% |
Lane County |
| Hyland Vineyard |
16% |
Yamhill County |
| Pfeiffer Vineyards |
12% |
Lane County |
| Helmick Vineyards |
10% |
Marion County |
| Croft Vineyard |
10% |
Polk County |
| Freedom Hill |
7% |
Polk County |
Final Analysis: 13.5% alcohol; TA: 0.58 g/100ml; pH: 3.66
Fermentation: 100% stainless steel, temperature controlled tank fermentation in removable top fermenters. Punch down two times per day.
Aging: 16 months in French oak barrels: 36% new barrels, 27% one year old barrels, 27% two year old barrels, 10% three year old barrels.
Production: 5,000 cases
Growing Season
Bud-break this year started mid-April for most Oregon vineyards, a mere 5-10 days behind 1998's schedule.
Yet, the cold, dry month of May slowed the physiological growing process and therefore, flowering didn't occur until the first week of July.
During berry set, a fair amount of shatter occurred indicating that berries were insufficiently pollinated. As a result, the surviving berries were slightly larger with an average number of seeds per berry at 2-3.
The month of July presented Oregon with ideal growing temperatures, not too hot, not too cold, and very dry. With a cool, dry spring and a mild summer, Oregon vineyards entered the veraison process around September 10th.
Harvest commenced on October 1st and finished around November 5th, presenting Oregon wineries with clean, dry fruit that was loaded with beautiful color, and intense aroma and flavor precursors.
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