The 2020 Alloro Vineyard Pinot displays sweet, richly perfumed dark cherries sweetness, a light hazelnut note and earthy complexity. The dark cherry flavors are complex, intense, fruity, sweet, bright, juicy and spicy. The texture is, rich with, great concentration, and filled with rich, spicy tannins from start to finish, that carry the power and elegance through the aftertaste. The finish is long and multilayered with a rich tannin backbone, carried by a bright acidity and concentrated fruit flavors and spiciness. This wine will benefit from minimal cellaring but should be enjoyed now without decanting.
Alloro Vineyard is located in the Laurel Ridge section of the Chehalem Mountains. It is a 20 acres Vineyard planted in 1999 to mostly Pinot Noir clones, facing South West, at elevation between 475 (Pommard) and 700 feet (Dijon 667) on Laurelwood soils and Jory subsoil. The clonal selections for this vineyard designate are Dijon 667 (60%) and Pommard (40%) .
The vineyard is LIVE certified
The 2020 growing season started with an early to average budbreak before mid-April, following a mild and dry November-December, then a wet January early February with a single snow event (1/2 inch). Mid to end of February was warmer than average, by early April reaching the 70’s. In early May the heat was turned on with low
80s, reaching the 90s by the end of the month. June resets the clock with 2 cold and showery weeks, when bloom started, leading to poor pollination resulting in a lot of small berries and very loose clusters, the second part of June was in the 80’s. The first 2 weeks of July cooled down again before reaching the 80’s and 90’s. Summer was
very dry with a handful of days in the 100’s.
Summer forest fires raged in Southern Washington, Western and Southern Oregon, Northern California, including the Chehalem Mountains, results of a major wind storm on labor day that spread fires everywhere, including spot fires in the Dundee Hills, home of Torii Mor Winery. The Northern Willamette Valley filled with heavy smoke for
weeks at a time. The grape yields were on the low side, with disease free, healthy fruit. Torii Mor’s harvest started on September 10th and finished on October 16th.
Harvested September 30 at 26.2 Brix, the fruit was handpicked, sorted, destemmed, then fermented without cold soak, in small 1.5 ton bins for 22 days without cold soak, with RB2 and Alpha yeast, and punched down 3 times a day. The wine was aged for 18 months in neutral French oak. The barrels were racked in June, after Malo-Lactic fermentation then again in February when the blend was put together before bottling. The wine was gently filtered.
Torii Mor Winery is LIVE certified, and this bottling is “LIVE certified sustainable”.
Production: 120 cases