2021 Chehalem Mountains Select Pinot Noir
Wine Specs
Vintage
2021
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Harvest Date
9/13/21 to 9/29/21
Acid
0.55gr/100ml
pH
3.46
Bottling Date
2/16/23
Residual Sugar
0.2gr/100ml
Alcohol %
13.4
In Stock
Wine Specs
Vintage
2021
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Harvest Date
9/13/21 to 9/29/21
Acid
0.55gr/100ml
pH
3.46
Bottling Date
2/16/23
Residual Sugar
0.2gr/100ml
Alcohol %
13.4
Wine Profile
Tasting Notes
The 2021 “Chehalem Mountains Select” aroma is forward, rich, and sweet with floral notes of roses and a mix of cherries and blackberries, framed by light old-world complexity and earth and oak notes.
The flavors display sweetness, and richness, with full and ripe black cherry-blackberry fruit, complexity, and light oak toast. The texture is rich, thick, and elegant, with great concentration and intensity, medium acids, and sweet rich-spicy tannins.
The finish is long, and rich with intense sweet tannins, and a long complex-fruit-spices-earth aftertaste.
Vineyard Notes
Two vineyards are represented in this Chehalem Mountains appellation Pinot Noir:
- Alloro Vineyard at 33%, picked September 16th (alluvial-Loess on top of volcanic)
- Hawks View Vineyard at 67%, picked September 22nd (alluvial-Loess on top of volcanic)
Production Notes
The 2021 growing season was hot and dry, with wide swings in weather conditions. An abnormally cold period at the end of May and a relatively cool wet period around bloom resulted in lower yields. The heat in the summer included a 5-day stretch that averaged 103F highs and a 92-day span with only .02 inches of rain. Through the dry vintage emerged fruit with very little disease pressure, full ripeness, and deep concentration while retaining good acidity. All these factors culminated to produce exceptionally balanced wines exhibiting flavors of intense dark fruit, earthiness, and minerality paired with floral and red fruit aromatics.
Winemaker Notes
The grapes were picked from September 16th to 22nd; were fermented with RB2, BRG, and RC212 yeasts in small fermenters for 17 to 20 days. They were punched down three times daily, pressed very gently, and racked to various French oak barrels: 15% new, 25% two years old, and the rest neutral. The barrels were racked in August when the blend was put together before returning to barrels for a total of 17 months and bottled.
Production
150 case production.