The 2019 La Collina aroma displays rich, fresh dark cherries and blackberries with complexity from floral notes, oak spices and earth notes. The flavors are rich, sweet and very concentrated, the juicy acidity leads to sweet dark cherries and blackberries with notes of earth and oak. The texture is sweet, rich and fat with good acidity and a very sweet tannin structure. The finish is long and sweet, showing a little heat and lots of richness.This wine can also be enjoyed now without decanting and will benefit from cellaring.
La Colina Vineyard, planted in 1999 and 2000, has been an integral part of the Torii Mor cellar since 2002, with blending into the “Deux Verres” Reserve, Dundee Hills Select and Willamette Valley Pinot noir. Located in the Dundee Hills AVA, the clonal varieties selected for this vineyard designate are: Pommard (42.86%) and Dijon 114 (57.14%).
The vineyard is LIVE certified.
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.
Harvested September 28 and October 2, with 22.6 to 23.4 Brix, , the fruit was handpicked, sorted, destemmed, then fermented without cold soak, in small 1.5 ton bins for 15-16 days, with RB2 and F15 yeasts, and punched down 3 times a day. The wine was aged for 22 months in French oak, the first 10 months in 15.38% new, 8.41% third fill, the balance neutral oak. The barrels were racked in June after Malo-Lactic fermentation, then again in August when the blend was put together before returning to neutral barrels until bottling, un-fined and un-filtered.
Torii Mor Winery is LIVE certified, and the wine is “LIVE certified sustainable”