Willamette Valley Vineyards Pinot Noir, Whole Cluster, Willamette Valley, Oregon, 2017 - 750 Millilitre
$27.99was $31.49
$0.04/ml
Age restricted itemYou must be at least 21 years of age to purchase. You will be asked to show your ID at time of pickup/delivery
Sale Information
Sales price valid from 11/4/2024 until 1/5/2025
Description
Est. 1983: Stewardship of the land. Whole cluster fermented. This Whole Cluster Pinot Noir was fermented from uncrushed Pinot Noir grape dusters. This technique retains the fresh fruit quality of the varietal and create a wine which is delicious and accessible upon its release. This wine is an excellent companion with barbecued meats and vegetables, grilled fish, pizza, sushi and spicy Asian cuisine. These vines were tended by hand and cluster-thinned to increase flavor intensity. All of our vineyards are sustainable farmed. Pinot Noir, a thin-skinned winegrape, develops a natural defense against botrytis (mold) in our moist, cool climate - the antioxidant resveratrol. - Jim Bernau, Founder/Winegrower. - Joe Ibrahim, Winemaker. P.S. Please return this bottle to the winery for a 10 cent refund. Thank you for recycling. Technical: Pinot Noir Clones: Dijon 114, 115, 667, 777, Pommard and Wadenswil. Soil Type: Willamette Valley soils including Jory and Nekia (iron rich volcanic), laurelwood (windblown, glacial loess), and missoula flood sediment. Harvest: September 17 - October 26, 2017. Brix at Harvest: 22.5 degrees - 24 degrees. Fermentation: Whole cluster. Resveratrol: 10.1 Micromoles/L. Peak Drinkability: 2018-2020. www.WillametteValleyVineyards.com. Vintage Facts 2017: After a few dry winters, the 2016-17 winter provided ample rain and snowpack statewide. The winter gave way to a relatively cool and wet spring compared to the last few years. As a result, bud break in Oregon started closer to normal in mid-April. The spring warmed up with record heat in late May that initiated flowering in most areas of the state. However, a cool down in early June slowed flowering through the second and third week of the month then was followed by a few days of record high temperatures. Growers statewide noted that flowering was very complete and produced a very good fruit set. Many also indicated that the warm conditions in 2016 set the stage for increased fruitfulness, producing more clusters per vine and larger clusters. July ramped up the heat moving the vintage rapidly to veraison. However, August saw multiple one day records for maximum daytime temperatures with heat stress events early and late in the month. The result was that August 2017 was the warmest August on record in the state and the majority of the western US. Growers noted that the heat stress did not produce much sunburn but may have delayed ripening in some varieties. There was no impact of smoke from forest fires on Willamette Valley producers, unlike Southern Oregon and the Columbia Gorge AVAs, except that the possible disadvantages of the hazy weather during early stages of ripening reduced sunlight intensity and could have caused reduced photosynthesis. A warm early September accelerated fruit development, but was slowed by a cool down mid-month. Feeling that the harvest was going to be fast and furious, growers breathed a sigh of relief with the cooler conditions and proceeded to have a slow and steady harvest. From grower reports, 2017 ended with near average to slightly higher than average sugar and acid levels with many touting beautiful flavors and well-balanced fruit. Courtesy of the Oregon Wine Board. Winemaking Notes: The stylistic vision of this wine is to capture pure Pinot Noir fruit with beautiful depth and structure through whole cluster fermentation and carbonic maceration. Our winemaking philosophy demands attention to detail from vineyard to bottle. The vineyards for this wine are chosen to complement this unique style of wine. The whole grape clusters (including the stems) are gently conveyed into stainless steel tanks that have been filled with CO2 gas. Yeast is then added and the lid closed tightly to exclude any excess oxygen. Pressing takes place when aromatic and taste characters are ideal and tannins are still gentle. After pressing, fermentation finishes over a 7 - 10 day period in stainless steel tanks. The pH is monitored closely during malolactic fermentation until the desired balance is achieved. Tasting Notes: As refreshing as liquid fruit salad in a glass, this wine Is ruby in color and opens with lively aromas of ripe cherry, blackberry and cocoa with a hint of earthiness. A vibrant entry and juicy mid-palate features flavors that mirror aromas with the addition of raspberry puree and vanilla. A well-rounded and soft finish, accented by refreshing acidity, carries flavors far beyond the sip. Technical Data: Grape Type: pinot noir, clone 114, 115, 667, 777, pommard and wadenswil. Appellation: Willamette Valley. Harvest Date: Sept. 17 - Oct. 26, 2017. Harvest Statistics: Brix: 22.5 degrees - 24.0 degrees, Titratable Acidity: 4.66 - 7.20 g/L, pH: 3.04 - 3.41. Finished Wine Statistics: Alcohol: 13.5%, Titratable Acidity: 5.29g/L, pH: 3.75. Fermentation: Whole Cluster Fermentation in stainless steel tanks. Bottling Date: January - April 2018. Cases Bottled: 55,000. WineEnthusiast Magazine: 91 pts. & editor's choice. Alc. 13.5% by vol. Produced & bottled by Willamette Valley Vineyards.Product Number: 00717071911714
Sale Information
Sales price valid from 11/4/2024 until 1/5/2025
Description
Est. 1983: Stewardship of the land. Whole cluster fermented. This Whole Cluster Pinot Noir was fermented from uncrushed Pinot Noir grape dusters. This technique retains the fresh fruit quality of the varietal and create a wine which is delicious and accessible upon its release. This wine is an excellent companion with barbecued meats and vegetables, grilled fish, pizza, sushi and spicy Asian cuisine. These vines were tended by hand and cluster-thinned to increase flavor intensity. All of our vineyards are sustainable farmed. Pinot Noir, a thin-skinned winegrape, develops a natural defense against botrytis (mold) in our moist, cool climate - the antioxidant resveratrol. - Jim Bernau, Founder/Winegrower. - Joe Ibrahim, Winemaker. P.S. Please return this bottle to the winery for a 10 cent refund. Thank you for recycling. Technical: Pinot Noir Clones: Dijon 114, 115, 667, 777, Pommard and Wadenswil. Soil Type: Willamette Valley soils including Jory and Nekia (iron rich volcanic), laurelwood (windblown, glacial loess), and missoula flood sediment. Harvest: September 17 - October 26, 2017. Brix at Harvest: 22.5 degrees - 24 degrees. Fermentation: Whole cluster. Resveratrol: 10.1 Micromoles/L. Peak Drinkability: 2018-2020. www.WillametteValleyVineyards.com. Vintage Facts 2017: After a few dry winters, the 2016-17 winter provided ample rain and snowpack statewide. The winter gave way to a relatively cool and wet spring compared to the last few years. As a result, bud break in Oregon started closer to normal in mid-April. The spring warmed up with record heat in late May that initiated flowering in most areas of the state. However, a cool down in early June slowed flowering through the second and third week of the month then was followed by a few days of record high temperatures. Growers statewide noted that flowering was very complete and produced a very good fruit set. Many also indicated that the warm conditions in 2016 set the stage for increased fruitfulness, producing more clusters per vine and larger clusters. July ramped up the heat moving the vintage rapidly to veraison. However, August saw multiple one day records for maximum daytime temperatures with heat stress events early and late in the month. The result was that August 2017 was the warmest August on record in the state and the majority of the western US. Growers noted that the heat stress did not produce much sunburn but may have delayed ripening in some varieties. There was no impact of smoke from forest fires on Willamette Valley producers, unlike Southern Oregon and the Columbia Gorge AVAs, except that the possible disadvantages of the hazy weather during early stages of ripening reduced sunlight intensity and could have caused reduced photosynthesis. A warm early September accelerated fruit development, but was slowed by a cool down mid-month. Feeling that the harvest was going to be fast and furious, growers breathed a sigh of relief with the cooler conditions and proceeded to have a slow and steady harvest. From grower reports, 2017 ended with near average to slightly higher than average sugar and acid levels with many touting beautiful flavors and well-balanced fruit. Courtesy of the Oregon Wine Board. Winemaking Notes: The stylistic vision of this wine is to capture pure Pinot Noir fruit with beautiful depth and structure through whole cluster fermentation and carbonic maceration. Our winemaking philosophy demands attention to detail from vineyard to bottle. The vineyards for this wine are chosen to complement this unique style of wine. The whole grape clusters (including the stems) are gently conveyed into stainless steel tanks that have been filled with CO2 gas. Yeast is then added and the lid closed tightly to exclude any excess oxygen. Pressing takes place when aromatic and taste characters are ideal and tannins are still gentle. After pressing, fermentation finishes over a 7 - 10 day period in stainless steel tanks. The pH is monitored closely during malolactic fermentation until the desired balance is achieved. Tasting Notes: As refreshing as liquid fruit salad in a glass, this wine Is ruby in color and opens with lively aromas of ripe cherry, blackberry and cocoa with a hint of earthiness. A vibrant entry and juicy mid-palate features flavors that mirror aromas with the addition of raspberry puree and vanilla. A well-rounded and soft finish, accented by refreshing acidity, carries flavors far beyond the sip. Technical Data: Grape Type: pinot noir, clone 114, 115, 667, 777, pommard and wadenswil. Appellation: Willamette Valley. Harvest Date: Sept. 17 - Oct. 26, 2017. Harvest Statistics: Brix: 22.5 degrees - 24.0 degrees, Titratable Acidity: 4.66 - 7.20 g/L, pH: 3.04 - 3.41. Finished Wine Statistics: Alcohol: 13.5%, Titratable Acidity: 5.29g/L, pH: 3.75. Fermentation: Whole Cluster Fermentation in stainless steel tanks. Bottling Date: January - April 2018. Cases Bottled: 55,000. WineEnthusiast Magazine: 91 pts. & editor's choice. Alc. 13.5% by vol. Produced & bottled by Willamette Valley Vineyards.Product Number: 00717071911714