Our Estate wine is a blend of ten of the eighteen blocks of Pinot Noir that reside on our property. This wine has beautiful red Bing cherry and blueberry notes that are contributed by our rich, volcanic, higher elevation sites; black fruit and sweet baking spices from the older, more clay-rich blocks adds the complexity and depth that we have come to expect and adore. This wine has shown well early on, but we expect it to bloom into so much more in the next several years. Enjoy this full, lush, fruit forward wine; it is sexy as all get out, so get some!
Winemaker: Stephen J. Cary
Vineyard Composition: 100% Yamhill Valley Vineyards
Picked: October 10-14, 2012
Yield: 2.3 Tons/acre
Fermented in 6T open top fermenters, 1.5 Ton Macrobins
Duration: 11-14 days
11 months in 10% new French and Oregon Oak
September 11-14, 2013
TA: 6.45 g/L
Residual Sugar: (0.2%) Dry
Production: 2778 cases
We are the second oldest vineyard in the McMinnville AVA. McMinnville AVA is known for having intense, elegant, and enduring wines and Yamhill's terroir typically expresses dark fruit, spice, and earth characteristics. Some of our top soils were brought here over 15,000 years ago in the Missoula floods, which makes this area incredibly unique. We have the perfect climate, being in the rain-shadow of the Coastal Foothill, with wids that form from the Van Duzer corridor, and western facing sloping hillsides. All of this makes for unique wines of quality grown 100% from our Estate.
2012 was a beautiful growing season which treated YVV very well. Our bloom encouraged beautiful fruit set which allowed us to select only the finest clusters that would eventually make it into the winery. The summer was dry and warm, with cool nights that Pinot Noir needs for optimal ripening. Our late September and early October weather cooperated beautifully allowing us to pick the fruit when it was fully ripe, later expressing bright fruit forward wines with velvety tannins.
Grapes were hand-picked and delivered to the crush pad in perfect condition. They were meticulously hand sorted, lightly de-stemmed and placed directly in fermetors where they spend the next 11-14 days becoming wine throgh the magic of fermentation.