The 2019 Hawks View vineyard Pinot Noir has nice, light violet floral aroma followed by blueberries and earth notes. The flavors are red-dark cherries and blueberries, followed by a mix of earth and light oak notes. The mouthfeel is soft, sweet and elegant, with a rich tannin structure. The aftertaste is very long, sweet leading to a rich structure with complex layers of fruits, light earth notes, oak notes, and satisfying-mouth filling tannins.
This wine will benefit from extended cellaring and can be decanted and enjoyed today!
Torii Mor receives fruit from self-rooted Pommard and Wadensvil Pinot noir vines planted in 1991 with 7.5 x 5 spacing. The soil is alluvial, Loess (silt from the Missoula floods, 15 thousand years ago, windblown uphill) in the Laurelwood soil series. Hawks View Vineyard faces south/southeast and lies at an average elevation of 350 feet. This wine is comprised of Wadensvil (80%) and Pommard clones (20%).
The 2019 growing season started with a cold and dry November to January, then a cold and wet-snowy February-March. April started cold and turned warmer the last week of the month, reaching the low 70’s kicking off bud break about 10 days late. By early May the heat was turned on reaching the upper 80’s by the 13th. Bloom started on time mid-June with temperatures reaching the mid 90’s at the end of the month. July started cool 70’s to low 80’s until reaching 91 on the 21st. The summer was cool and dry, with only 9 days in the low to mid 90’s for the entire growing season. Summer came to an abrupt end the last days of August, followed by a very cool and wet September in the low 60’s. Summer fires in Southern Oregon/ Northern California brought negligible smoke to the Northern Willamette Valley. The grape yields were average to above average with no significant disease in most vineyards. Torii Mor’s harvest started on September 23rd and finished on October 9th.
Harvested September 26, at 20.6 to 21.6 Brix, picked earlier than planned because of botrytis pressure, the fruit was handpicked, sorted, destemmed, then fermented without cold soak, in small 1.5 ton bins for 15 days, with RB2, and F15 yeasts, and punched down 3 times a day. The wine was aged for 18 months, the first 10 months in 22.5% new French oak, the balance neutral oak. The barrels were racked in June, after Malo-Lactic fermentation then again in August when the blend was put together before returning to neutral barrels until bottling. The wine was un-fined and un-filtered. Torii Mor Winery is LIVE certified, and this bottling is “LIVE certified sustainable”.
Production: 150 cases