2006 Pinot Blanc Reserve

Winemaker: Stephen J. Cary

Pinot Blanc, the latest member of the Pinot family at Yamhill Valley Vineyards, was first planted in 1993. It is thought to be a mutation of Pinot Gris. We had been impressed with what some of Oregon’s early producers had done with it and decided to plant a small plot. When the first grapes arrived in 1996 they made such a wonderous wine that we immediately began making plans to expand our plantations. Over the next two years we added 14 acres in two separate plots using two certified Alsatian clones. We even ripped out our chardonnay to replant with this marvelous new variety.

What first fired our imagination about the wine from our site was the silky feel in the mouth, an intriguing mineral quality, and the scent and taste of melons. The combination was stunning and completely different from its sister, Pinot Gris. We realized it was possible to grow two white Pinot members and have both produce exciting wines.

The 2005 growing season was a return to a cooler, more normal Oregon climate. Spring started early but then regressed to our usual wet and cool conditions. Summer was beautiful, dry and warm but not hot. We got the long, gradually cooling conditions we love for October so the fruit had lots of time to develop layers of complexity. These are the conditions we cross our fingers for and that’s what we got. As a late starting site we also avoided the crop damage that our neighbors just five miles east suffered.

Reserve designation for Pinot Blanc at YVV means two things. First we select the best fruit from our three Estate blocks. Then we ferment and age the wine in neutral French oak barrels to add richness, viscosity, and a nutty character.

Like the other members of the Pinot family, Blanc has a great ability to complement a wide range of foods. We suggest going lightly with ‘warm’ spices, avoiding very hot combinations. We love it with oysters, shrimp, and especially Dungeness crab. This Reserve bottling, with its fuller body and richer texture, does particularly well with dishes using cream, butter, or cheese. Buy Online

2005 Pinot Blanc Reserve Statistics

Harvest Picking Dates: October 12-14 Yield: 4.0T/Acre Brix: 23.1 – 23.8 pH: 3.25 – 3.32 TA: 6.3 – 6.9g/ltr

Fermentation Vessels: Stainless Steel Yeast: inoculated Duration: 75 days

Aging Vessels: 95% Old French Oak barrels, 5% stainless steel Duration: 7 months

Bottling Dates: June 1-2, 2005 Composition: From all three Estate blocks; Main, Hilltop and Casa. pH: 3.30 – TA 5.9 g/l – Alcohol 13.5% - R.S.: .6% Cases Produced: 633