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2013 La Cuillere "Member's Reserve" Pinot Noir

2013 La Cuillere
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Oregon
Acid
.5775 gr/100 ml
pH
3.46
Bottling Date
August 18, 2015
Residual Sugar
0.2 gr/100 ml
Alcohol %
12.5
In Stock
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$76.00
 
SKU: 2013 La Cuillere Member's Reserve Pinot Noir
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$912.00
/ Case of 12
 

2013 

By early August we were anticipating an early September harvest, but Mother Nature had other plans. The last week of August brought us heavy and torrential rains that lasted through most of September and early October. Berries split from rainwater and being almost ripe; fermentation started on the vines from native wild yeasts. Harvest started, raining or not, and sorting took place in the winery. Winemakers had to add heavier amounts of sulfur dioxide to rid fermenters of wild yeasts and start fermentation with commercial yeasts. Our harvest was from September 20th through October 7th. With hard work all around, the wines turned out much better than expected, and their wild birth didn’t affect the wines in the end.    

 

For Winemaker's notes, click here! (wine tasted in 2015)

Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Oregon
Acid
.5775 gr/100 ml
pH
3.46
Bottling Date
August 18, 2015
Residual Sugar
0.2 gr/100 ml
Alcohol %
12.5
Wine Profile
Tasting Notes
The 2013 “La Cuillère” (the Spoon) has an aroma of dark cherries and blackberries with a touch of black pepper. The flavors are sweet, rich and thick (a wine you could drink with a spoon), with rich dark cherries and blackberries notes and a noticeable black pepper spiciness.
Vineyard Notes
The “La Cuillere” is comprised of five vineyards. Alloro Vineyard in the Chehalem Mountains accounts for about 42%, Olalla Vineyard in the Umpqua Valley and Bella Vida Vineyard account for about 21% each, Winkler Vineyard in the Yamhill-Carlton AVA accounts for 10%, and Varga Vineyard in the Eola-Amity Hills for 5%. The blend is comprised of Dijon clones from Alloro, Bella Vida, Winkler, and Varga Vineyards and Pommard clones from Alloro and Olalla Vineyards.
Production Notes
The wine fermented in 1.5 ton fermenters for about two weeks without cold soak, then aged for 22 months in French oak: 21.05% new French oak and the rest neutral. The barrels were racked in May then again in August when the blend was put together before returning to barrels until bottling.