2002 Signature Pinot Noir
Winemaker's Notes
Color: Bright garnet with ruby tint clarity and brilliance.
Aroma: Black-cherry, cassis, dried rose pedal, strawberry, raspberry with cinnamon & cedar spice.
Mouthfeel: Round, rich, and silky. Blueberry notes co-mingle with raspberry-strawberry fruit and hints of dark plum. A hint of cocoa-vanilla is complemented with cedar and oak spice. The mid-pallet offers round tannins that fade away into the long finish. Suggested retail: $22.00
Technical Notes
Final Analysis: 13.4% alcohol, TA 0.56g/100ml, pH 3.62, 16,500 cases bottled February 2004.
Vineyard Source:60% estate grown (certified organic), 40% from seven contract growers within the Willamette Valley.
Fermentation: Assmanhausen, RC212 & D47 yeasts, plus a small amount of native yeast used. 100% stainless steel, temperature controlled tank fermentation in removable top fermenters. Punch down two to three times per day.
Aging:10-12 months in French oak barrels: 30% new barrels, 25% one year old barrels, 23% two year old barrels, 22% three year old barrels. Cooperage predominately from François Freres, Dargaud & Jaegle, Rousseau, Claude Gillet, and Seguin Moreau. Light and medium toasted staves.
Growing Season
The 2002 harvest was, as usual, unique. Slow fruit maturity tested patience and trust with growers and winemakers.
At King Estate, we received our first load of Pinot Noir from a Willamette Valley grower on September 28th, with the fruit having perfect flavor and color precursors. The winemaking team was ready to begin the 24-hour production schedule. Then came the wait.
On October 1st -4th, the weather changed from sunshine to overcast and most vineyards needed an additional 3-5 days of hang-time for grapes to achieve balanced sugar, acid and tannin levels.
The sun returned, and at King Estate we picked our first pinot noir vineyard on September 30th and were finished by October 22nd.
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SIGNATURE PINOT NOIR
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