2006 Pinot Noir Estate

Winemaker: Stephen J. Cary

Pinot Noir plantings at Yamhill Valley Vineyards account for 72 of our 98 acres of grapes. They are scattered over eleven separate plots on seven distinct soils, all primarily marine sedimentary types with some limited volcanic intrusions. There are a total of eleven clones in the mix. The dominant ones are Pommard, Wadenswil, and the more recent Dijon selections, 115, 667, and 777. The oldest vines, from 1983-1988 are on their own roots. All subsequent plantings are on a variety of grafted rootstocks. The deepest soils vines are dry farmed, the thinner, hillside blocks are irrigated to supplement their low moisture content. This wine was blended from nine of the eleven estate blocks.

We are the oldest winery and the second oldest vineyard in what has very recently been recognized as the McMinnville American Viticultural Area. The unique thing about this subregion of the Willamette Valley is that eroded marine sedimentary soils dominate. Most other Oregon PN areas have strong volcanic influences, here they are minimal. On our site we have heavy clay soils that produce Pinot Noirs with unusually intense color, tannin, and structure. It’s the nature of the place, our “terroir”.

Like 2005, the growing season in 2006 was a return to a more normal ‘cool climate’ year. The summer was warm but not hot and then September gradually cooled down just they way we hope for. That results in lots of hang time to let the grapes reach the full flavor ripness we want and not just sugar accumulation. We picked in early October in a wonderful eight day window of beautiful weather.

As I write this (9/07), this lovely, fruity wine has just been bottled. This one is a bit atypical of our Pinots in that it is drinking well even at this young stage. Even so, it will benefit from bottle aging to make it smoother and even richer. It will improve for several years and drink very nicely for the next 6-8 years. Enjoy! Buy Online

2006 Pinot Noir Estate Statistics

Harvest Picking Dates: October 4-12 Yield: 2.1 Tons/acre Brix: 23.9 – 26.1 pH: 3.35 – 3.45 TA 6.5 - 7.2 g/l

Fermentation Vessels: Five ton open top fermenters 1.5 ton bin fermenters Yeast: inoculated Maceration: Punch down/pump over once daily Duration: 8-14 days

Aging Vessels: 98% French oak barrels, 2% Oregon oak barrels Duration: 10 months

Bottling September 2007 Composition: 100% Estate grown, from 9 of our 10 blocks. pH: 3.58 – TA 5.5 g/l – Alcohol 13.9% Cases Produced: 4,800