2019 Torii Mor Willamette Valley Pinot Noir, La Cuillère
Wine Specs
Vintage
2019
Varietal
Pinot Noir
Appellation
Willamette Valley
Harvest Date
September 23rd to October 9th, 2019
Acid
0.5625 gr/100 ml
pH
3.5
Bottling Date
August 13, 2021
Residual Sugar
0.2 gr/100 ml
Alcohol %
13.4
In Stock
La Cuillere Pinot Noir
Wine Specs
Vintage
2019
Varietal
Pinot Noir
Appellation
Willamette Valley
Harvest Date
September 23rd to October 9th, 2019
Acid
0.5625 gr/100 ml
pH
3.5
Bottling Date
August 13, 2021
Residual Sugar
0.2 gr/100 ml
Alcohol %
13.4
Wine Profile
Tasting Notes
The 2019 “La Cuillère” (the Spoon) has a sweet, rich aroma, with dark berry notes, of blueberry-blackberry fruits, pungent-rich floral notes (Lilac?), framed by complexity of earth notes and sweet oak spices.The flavors are sweet, rich and thick “a wine you could drink with a spoon”, with a rich mix of dark berries, culminating with blackberries, with rich tannins, spiciness and oak complexity.The texture is rich and thick, with sweet and generous tannins. The finish is long, juicy and complex, a mix of dark berries, rich tannins, oak spices and spicy notes. The wine is more “rustic”, still with great balance, elegance and intensity. This wine will benefit from cellaring and can be enjoyed today with decanting.
Vineyard Notes
The grapes that comprise Torii Mor’s 2018 “La Cuillère” (the spoon) bottling come from: Mike Varga Vineyard in the Eola-Amity Hills, 61.54%, Dijon 777 & Wadensvil picked September 29. Nysa Vineyard in the Dundee Hills, 38.46% Pommard & Wadensvil picked September 29.
Production Notes
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.
Winemaker Notes
Harvested on September 29 at 22 to 22.8 Brix; the fruit was handpicked, sorted, destemmed, then fermented without cold soak, in small 1.5 ton bins for 16 to 21 days, with RB2 and F15 yeasts, and punched down 3 times a day. This Pinot noir aged in oak for 22 months; the first 10 months in 38.46% new French oak and 15.38% second fill, the rest neutral. 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 is un-fined and un-filtered.