The elegant and floral Pinot Noir expresses Yamhill terroir in a cooler vintage. It is a blend of multiple clones, planted in our many different soil types, over a range of elevations. As wine-growers and winemakers, we are able to create diversity and complexity not only in the plantings but also in the cellar, by using an array of different oak and winemaking techniques. Enjoy with a variety of different foods, which highlight the fruit and earth driven flavors.
Winemaker: Stephen J. Cary
Vineyard Composition: 100% Yamhill Valley Vineyards
Picked: October 5-13, 2013
Yield: 2.06 Tons/acre
TA: 6.9 g/L
Fermented in 6T open top fermenters, 1.5 Ton Macrobins
Duration: 15 days
10 months in 6% new French oak barrels
September 17, 2014
TA: 5.5 g/L
Residual Sugar: (0.2%) Dry
Production: 2966 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.
2013 was a long and warm growing season sandwiched between a wet beginning and end. Canopy management was imperative to fruit health later in the year, pulling leaves in the canopy allowed for ample airflow around the fruit, which helps ward off mold and botrytis. A large rain event at the end of September slowed down ripening, however, clear October skies saved us in the end, that is why we refer to the 2013 harvest as our “No guts, no glory vintage.”
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 fermeters where they spend the next 11-14 days becoming wine throgh the magic of fermentation.