2019 Torii Mor Pinot Noir, Chehalem Mountains Select, Magnum
Wine Specs
Vintage
2019
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Harvest Date
September 23rd to October 9th, 2019
Acid
0.54gr/100ml
pH
3.58
Bottling Date
February 18, 2021
Residual Sugar
0.2gr/100ml
Alcohol %
13.3
7 In Stock
Wine Specs
Vintage
2019
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Harvest Date
September 23rd to October 9th, 2019
Acid
0.54gr/100ml
pH
3.58
Bottling Date
February 18, 2021
Residual Sugar
0.2gr/100ml
Alcohol %
13.3
Wine Profile
Tasting Notes
The 2019 “Chehalem Mountains Select” aroma is forward, rich and sweet with floral notes of roses and a mix of cherries and blackberries, framed by medium complexity and light earth and oak notes. The flavors display sweetness, richness, with full and ripe black cherry -blackberry fruit, complexity and light oak toast. The texture is rich, thick and elegant, great concentration and intensity, medium acids, and sweet rich spicy tannins. The finish is long, and rich with intense sweet tannins, and a long complex-fruit-spices-earth aftertaste. This wine will benefit from extended cellaring and can be enjoyed today with or without decanting!
Vineyard Notes
Three vineyards are represented in this Chehalem Mountains appellation Pinot Noir:
Alloro Vineyard at 55%, picked 9/29 & 10/5 (alluvial-Loess on top of volcanic)
Hawks View Vineyard at 15%, picked September 26 (alluvial-Loess on top of volcanic)
Hoy Vineyard at 30%, picked 9/27 (alluvial-Loess on top of volcanic)
Clones: Dijon: 113 at 15%; 115 at 16.25%; 667 at 30%; 777 at1.25% and Pommard at 37.50%.
Production Notes
The 2019 growing season started with a cold and dry November to January, then a cold and wet-snowy February-March. April started cold and turned warmer the last week of the month, reaching the low 70’s kicking off bud break about 10 days late. By early May the heat was turned on reaching the upper 80’s by the 13th. Bloom started on time mid-June with temperatures reaching the mid 90’s at the end of the month. July started cool 70’s to low 80’s until reaching 91 on the 21st. The summer was cool and dry, with only 9 days in the low to mid 90’s for the entire growing season. Summer came to an abrupt end the last days of August, followed by a very cool and wet September in the low 60’s. Summer fires in Southern Oregon/ Northern California brought negligible smoke to the Northern Willamette Valley. The grape yields were average to above average with no significant disease in most vineyards. Torii Mor’s harvest started on September 23rd and finished on October 9th.
Winemaker Notes
The grapes were picked from September 26 to October 5; were fermented with RB2, F15 and Brio yeasts in small fermenters for 12 (Whole clusters) to 17 days. They were punched down three times daily, pressed very gently, and racked to a variety of French oak barrels: 15% new, 2.5% one year old, 22.5% 2years old, the rest neutral. The barrels were racked in June then again in August when the blend was put together before returning to barrels for a total of 16 months and is bottled un-fined and un-filtered.