2004 Olalla Vineyard Pinot Noir
Wine Specs
Acid
0.61gr/100 ml
pH
pH 3.35
Bottling Date
August 2nd, 2006
Residual Sugar
0.2 gr/100 ml
Alcohol %
13
9 In Stock
2004
As for 2003, the season was an interestingly warm year that ultimately led to the production of very rich and higher alcohol wines. Bloom occurred mid-June with a normal to low set. A dry hot summer marked by 2 days of heavy rain in late August, reduced the yield when the smaller berries (shot-berries) couldn’t handle the excess water and split open, losing valuable tonnage and quality. The dry weather came back, allowing the lost berries to dry up and fall off the clusters. The low yields and beautiful fall weather came together to create intensely expressive fruit.
Wine Specs
Acid
0.61gr/100 ml
pH
pH 3.35
Bottling Date
August 2nd, 2006
Residual Sugar
0.2 gr/100 ml
Alcohol %
13
Wine Profile
Tasting Notes
The 2004 Olalla Vineyard Pinot noir has a rich and sweet aroma with a mix of black cherries, blueberries, blackberries, cassis and caramel, framed by earthy notes of moist forest undergrowth. The flavors show the same earthy, rich dark fruit notes with a mix of black cherries, blueberries and blackberries coupled with caramel- oak notes. The wine has a good balance of acid and tannins. The texture shows richness and sweetness, displaying rich and ripe tannins that enhance the fruit components. This wine will benefit from a little more cellaring (until summer 2007), or decanted and aerated to soften up the tannins.
Vineyard Notes
Olalla Vineyard is located in the valley of the same name in the Umpqua Valley of Southern Oregon, near the town of Winston. It is owned and farmed by Bob Reid. The 4.5 acres were planted in 1975, and Bob purchased the vineyard in 1994. Originally it was planted with Chardonnay and the Pommard clone of Pinot Noir, the Chardonnay has since been grafted over to the Dijon 115 clone of Pinot Noir.
Production Notes
The grapes were harvested on October 3rd, de-stemmed and fermented in open top stainless steel tanks. The wine was drained after 19 days and aged in French oak barrels for 20 months. This blend was comprised of a third Dijon 115 and two thirds Pommard clones, and aged in a third new and two thirds neutral barrels. The wine was unfiltered and fined with egg whites before bottling.