2014 Olson Estate Vineyard Pinot Noir
Wine Specs
Vintage
2014
Appellation
Dundee Hills
Vineyard Designation
Olson Estate Vineyard
Harvest Date
September 28, 2014
Acid
0.64875gr/100ml
pH
3.5
Bottling Date
April 27, 2016
Residual Sugar
< 0.2gr/100ml
Alcohol %
13.3
In Stock
For Winemaker's notes, click here! (Wine tasted in 2016)
Wine Specs
Vintage
2014
Appellation
Dundee Hills
Vineyard Designation
Olson Estate Vineyard
Harvest Date
September 28, 2014
Acid
0.64875gr/100ml
pH
3.5
Bottling Date
April 27, 2016
Residual Sugar
< 0.2gr/100ml
Alcohol %
13.3
Wine Profile
Tasting Notes
The 2014 Olson Vineyard aroma is fruity, sweet and inviting with raspberry and red cherry notes mixed with a delicate floral frame. With a little time and aeration, rich notes of cocoa powder emerge.
The flavors are bright, juicy and very forward with red cherry-berry notes, chocolate and slight green herb complexity. The bright acidity carries the fruity flavors forever it seems... The texture is round, soft, vibrant and juicy. The finish is very long, bright and very red fruited.
Vineyard Notes
Olson Estate Vineyard is Torii Mor’s estate vineyard, located in the Dundee Hills AVA of the Willamette Valley. The vineyard is planted with the following Pinot Noir clones: Pommard, Upright, Wadenswil, Dijon 667, and the Coury selection. The vineyard was first planted in 1972, making it one of the oldest vineyards in the valley. Our 800 and above elevation, the age and longevity of the vines, and the deep red Jory soil, produce our deliciously complex estate wines. Olson Vineyard is LIVE certified.
Production Notes
Olson Estate Vineyard was harvest on September 28th, handpicked, sorted destemmed, and fermented in 1.5 ton bins and wood tanks for about 17 to 25 days. The blend is 2.25% Coury selection, 30.19% Dijon 667, 1.77% Dijon 114, 1.91% Dijon 777, 53.13% Pommard/upright/Wadensvil from the East Block David Lett cuttings and 10.75% of Pommard. The wine was aged for 18 months in French oak barrels: 12.74% new, 19.44% one year old oak, and the rest neutral oak. The barrels were racked in March, after malo-lactic fermentation, then again in August at which time the blend was put together and returned to neutral bottles until bottling.