2018 GS Sparkling Blanc de Noir
Growers Series
Wine Specs
Vintage
2018
Varietal
Pinot Noir
Appellation
Dundee Hills
Vineyard Designation
Olson Estate Vineyard
Harvest Date
September 30, 2018
Acid
0.915gr/100ml
pH
3.10
Bottling Date
June 24, 2019
Residual Sugar
0.3gr/100ml
Alcohol %
12.5
In Stock
Wine Specs
Vintage
2018
Varietal
Pinot Noir
Appellation
Dundee Hills
Vineyard Designation
Olson Estate Vineyard
Harvest Date
September 30, 2018
Acid
0.915gr/100ml
pH
3.10
Bottling Date
June 24, 2019
Residual Sugar
0.3gr/100ml
Alcohol %
12.5
Wine Profile
Tasting Notes
The 2018 Olson Vineyard Blanc de Noir has a rich aroma of golden apples, bosc pears and sweet-savory brioche buns. The flavors are highlighted by juicy apples and pears followed by fresh baked bread ending with a floral finish. The wine has a rich density accented with the small bubbles creating a lively finish.
Vineyard Notes
Olson Vineyard is Torii Mor's Estate vineyard, located in the Dundee Hills appellation, in Yamhill County, was planted in 1972 and 1983 with 1.5 acre added in 2005 - 2006. The volcanic Jory soil, SouthSoutheast slope, along with the 825 foot top elevation, produces beautifully balanced, elegant Pinot Noirs. The 9.5 acre vineyard is planted with a massale selection of Pinot noir originated from Eyrie, Erath and Coury vineyards, and later, clones of Pommard, Dijon 667 (some grafted on Chardonnay in 2000), 777 and 114, and also includes one acre of Pinot Gris and half an acre of Draper Chardonnay. Olson Vineyard is LIVE certified.
Production Notes
The 2018 growing season started with an average to late bud break late April, following a cold and wet winter with a few snow events. January to mid-February was warmer than average, end of February to mid-April turned colder than average delaying bud break. By early May the heat was turned on with low 80s, almost reaching the 90s by the end of the month. Bloom started earlier than average the first week of June with temperatures in the 70s and 80s. The summer was hot and dry, eclipsing previous years out of the record books with 31 days over 90F most in the upper 90s without reaching the century mark, with a stretch of 10 days over 90F in July.
Summer fires in the Southern Washington and Southern Oregon/ Northern California filed the Northern Willamette Valley with smoke, for weeks at a time, increasing the possible chances of smoke taint in the wines.
The grape yields were on the high side again, forcing the growers to send the crews in the vineyards to drop fruit to a reasonable level.
Torii Mor’s harvest started on September 17th and finished on October 18th.
Winemaker Notes
Harvested September 17, at 20.1 Brix, the fruit was handpicked, sorted, pressed then fermented in five 55-gallon stainless steel barrels using EC1118 yeast. The wine was bottled with mixture of sugar and yeast cells called liqueur de tirage added to the still wine which ferments creating CO2 (carbonation). The wine then aged in the bottle for three years and three months before it was disgorged and labeled.
Torii Mor Winery is LIVE certified, and this bottling is “LIVE certified sustainable”.
Other Notes
Production: 87 cases