2015 Willamette Valley Pinot Noir
Wine Specs
Harvest Date
September 13, 2015
Acid
0.5775 gr/100 ml
pH
3.71
Bottling Date
September 11, 2017
Residual Sugar
0.2gr/ 100 ml
Alcohol %
13.1
In Stock
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Wine Specs
Harvest Date
September 13, 2015
Acid
0.5775 gr/100 ml
pH
3.71
Bottling Date
September 11, 2017
Residual Sugar
0.2gr/ 100 ml
Alcohol %
13.1
Wine Profile
Tasting Notes
The 2015 Torii Mor Willamette Valley Pinot Noir Black Label has rich aromas of wild flowers and roses, mixed in with complex red and dark berries, including cherries. The flavors are fresh, rich and sweet. The entry is forward, sweet and spicy, the fresh acidity enhances the rich and complex fruity center of sweet darker berries and cherries, the mid palate carries on that velvet-fruity goodness to a long, enjoyable aftertaste of pure Oregon Pinot Noir. The mouthfeel is rich and elegant. The finish is very long, sweet, with the complexity of fruit, juicy tannins and a hint of spices. This wine doesn’t need decanting and can be enjoyed now.
Vineyard Notes
The grapes that comprise Torii Mor’s Willamette Valley Pinot Noir come from 10 vineyards: Alloro, Bella Vida, Holstein, La Colina, La Dolce Vita, Olson, Varga, VX (Willamette farms), White Rose, Winkler.
Production Notes
Harvested from September 13 to 29, the Willamette Valley Pinot noir grapes were hand sorted, fermented without whole clusters for 13 to 19 days, with 3 punch down a day, aged for 9 months in mostly French oak with some Hungarian oak; 20.13% new, 13.78% 1 year old, 4.59% 2 year old and the balance neutral. Clonal mix: Pommard: 26.24%, Wadensvil: 1.46%, Dijon 115: 34.06%, Dijon 777: 24.12%, Dijon 667: 6.60%, Dijon 114: 5.45%, the remaining 2.07% is made of Dijon 113, and Coury. The barrels were racked in March following Malo-Lactic fermentation and again in August when the blend was put together, then stored in tanks until bottling.