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2017 Chehalem Mountains Select Pinot Noir

2017 Chehalem Mountains Select Pinot Noir
Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Acid
0.555gr/100ml
pH
3.58
Residual Sugar
0.2gr/100ml
Alcohol %
13.6
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Winemaker, Jacques Tardy has blended three highly regarded vineyard sites within the Chehalem Mountains AVA (Alloro, Hoy, and Nemarniki) to create this beatuiful expression of Pinot noir. This wine was aged for 16 months in almost 12% new French oak, resulting in forward aromas of sweet florals, light fruit and a hint of oak toast. The palate displays a brightness of blueberry and blackberry flavors, again surrounded by a touch of toastiness. The rich structure and bright acidity of this wine results in a lengthy finish of sweet oak tannins and dark berry flavors.  Enjoy this wine now with some decanting or cellar fof 6-8 years.

2 bottle purchase limit

Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Acid
0.555gr/100ml
pH
3.58
Residual Sugar
0.2gr/100ml
Alcohol %
13.6
Wine Profile
Tasting Notes
The 2016 “Chehalem Mountains Select” aroma has floral-violet-rose and blueberries notes. The flavors display bright acidity and spicy black cherry-blueberry-blackberry fruit notes. The finish is long, sweet, and intense with somewhat noticeable tannins, and the same rich dark fruit notes. The mouth-feel is rich and concentrated, bright from the acids, and sweet, with a rich tannin texture. This wine will benefit from extended cellaring and can be decanted to be enjoyed today!
Vineyard Notes
Two vineyards are represented in this Chehalem Mountains appellation Pinot Noir: Alloro Vineyard and Hoy Vineyard. These Chehalem Mountains vineyards soils are mostly alluvial (Hoy) with some volcanic (jory) under the alluvial (Alloro). Clones: 24% for Pommard, Dijon 113 and 667, 28 % for Dijon 115.
Production Notes
The grapes were picked from September 8 and 9 for Hoy, September 15 and 18 for Alloro. were fermented with RB2 and Brioso yeasts in small fermenters for 18 to 24 days. They were punched down three times daily, pressed very gently, and racked to a variety of French oak barrels: 29.77% new, the rest neutral. The barrels were racked in March then again in August when the blend was put together before returning to barrels for a total of 18 months.