2008 PINOT NOIR
WINE DETAILS
| retail price: | $28.00 |
| club price: | $22.40 |
| available: | None |
| cases: | 12190 |
| formats: | 750mL |
| released: | May 3, 2010 |
| date profiled: | Mar 24, 2011 |
| region: | Willamette Valley |
| AVA: | Willamette Valley |
| vineyards: | Various |
| estate fruit: | Yes |
| single vineyard: | No |
| brix at harvest: | 22.1° |
| alcohol: | 12.8% |
| fined: | No |
| filtered: | Yes |
| oak type: | 100% French |
| oak barrels: | 50% New |
| oak aging: | 10 Months |
| varietal | % | AVA | clone |
|---|---|---|---|
| pinot noir | 100% |
Winemaker Forrest Klaffke Notes
The stylistic vision of this wine is pure
Pinot Noir fruit with a soft juicy mouthfeel,
balanced oak and soft, sweet, ripe tannins.
The methodology includes attention to
detail from vineyard to bottle: picked at
peak ripeness, the fruit is gently destemmed
with approximately 70% of the grape
berries remaining intact for intra-berry
fermentation (which adds fruitiness). Prior to
fermentation, the must undergoes a four day
cold soak extraction to improve fruitiness
and mouthfeel. After 3-5 days the must is
inoculated with yeast and allowed to warm
up to peak fermentation temperature of
88 degrees F. Fermentation takes place for
approximately 10 days in small lot ¾ ton, 11/2
ton and 10 ton vessels. Three times daily,
we gently ...more... mix the cap back into the juice
for greater flavor and color extraction. This
is done by hand punch down in the smaller
fermenters. In the 10 ton fermenters, the
cap is mixed back into the fermenting juice
through a process call pneumatage where
blasts of air are introduced at the bottom of
the fermenter causing the skins to be drawn
back down the inside wall of the fermenter.
A light pressing takes place at under 1%
sweetness before the juice is allowed to
settle in stainless over night. The following
day the new wine is barreled with light fluffy
lees where it finishes primary fermentation
and undergoes malolactic fermentation.
PH | 800.344.9463
