2016 Hoy Vineyard Pinot Noir
Wine Specs
Vintage
2016
Appellation
Chehalem Mountains
Acid
0.555gr/100ml
pH
3.55
Bottling Date
February 22, 2018
Residual Sugar
0.2 gr/100ml
Alcohol %
13.6
Wine & Spirits
92
In Stock
Vintage 2016
Started with a very wet winter, the result of a “Godzilla El Nino” with 50% more precipitation than average. April was very warm with 8 days above 80° some reaching the upper 80’s. May fluctuated from cool to warm, with passing hailstorms, and finishing the month with temps above 100°. June to mid-July were cool; the second part of July, August and September brought many days in the low 90’s with average precipitations. The end of August saw younger vineyards and sparkling wine grapes being harvested.
Wine Specs
Vintage
2016
Appellation
Chehalem Mountains
Acid
0.555gr/100ml
pH
3.55
Bottling Date
February 22, 2018
Residual Sugar
0.2 gr/100ml
Alcohol %
13.6
Wine & Spirits
92
Wine Profile
Tasting Notes
The 2016 HOY Pinot Noir aroma starts with bright, wild dark flower-fruit notes. Revealing with aeration, intense an concentrated, perfume like, sweet blackberries and dark cherries on that same wild-complex background. The flavors are bright, complex, concentrated; with sweet-juicy-jamy-dark fruit. They display a mix of vibrant- bright, compact plums, dark cherries and blackberries over a background of oak toast.
The texture is big, filled with rich tannins from start to finish, that carry the power and elegance through the very long aftertaste. The finish is very long and multilayered with a rich tannin backbone, carried by a bright and concentrated fruit flavors.
Vineyard Notes
Hoy Vineyard is located in the Chehalem Mountains along Hwy 99W near Newberg. It is a 13 acres Vineyard planted in 1992 to 2000, with Chardonnay, Pinot Gris and Pinot Noir (Dijon 113 & 115), facing South West, at elevation of 470 feet on alluvial and volcanic soils. The clonal selections for this vineyard designate are: 28% Dijon 113, the remaining Dijon 115.
Production Notes
Harvested from September 7 to 9, and fermented in 1.5 ton fermenters for 17 to 28 days, without cold soak, with RB2 and Brioso yeasts. The wine aged in 25.52% new French oak, the balance neutral oak. The barrels were racked in March, after Malo-Lactic fermentation then again in August when the blend was put together before returning to neutral barrels until bottling. The wine aged in oak for 17 months and is unfined and unfiltered.