2021 Deux Verres Reserve Pinot Noir
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Wine Specs
Vintage
2021
Varietal
Pinot Noir
Appellation
Willamette Valley
Harvest Date
9/13/21 to 9/29/21
Acid
0.5625gr/100ml
pH
3.55
Bottling Date
1/30/23
Residual Sugar
0.2gr/100ml
Alcohol %
13.3
In Stock
Wine Specs
Vintage
2021
Varietal
Pinot Noir
Appellation
Willamette Valley
Harvest Date
9/13/21 to 9/29/21
Acid
0.5625gr/100ml
pH
3.55
Bottling Date
1/30/23
Residual Sugar
0.2gr/100ml
Alcohol %
13.3
Wine Profile
Tasting Notes
Torii Mor’s 2021 Deux Verres has a rich-sweet, forward aroma of cedar and elderflower with deep, concentrated dark cherries and complexity from oak spices and earth notes. The flavors are sweet, intense, and rich, with juicy acidity, concentrated fruit layers of dark cherries, dark berries, oak spices, and complex earth notes. The mouthfeel is rich, round, intense, and elegant, layered with sweet, rich tannins and complexity. The finish is very long with fruity, complex earthy, and spicy notes.
Vineyard Notes
Four vineyards are represented in the 2021 Deux Verres Pinot Noir:
- Alloro 29.41% (Chehalem Mountains, volcanic)
- La Colina 29.41% (Dundee Hills, volcanic)
- Olson 23.52% (Dundee Hills, volcanic)
- Varga 17.64% (Eola-Amity Hills, 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
Harvested between September 13th and September 29th at 23.2 to 25.6 Brix (most in mid-24), the 2021 Torii Mor Deux Verres Reserve Pinot Noir was hand sorted, fermented with RB2, BRG, and RC 212 yeasts in small fermenters with no whole clusters for 15 to 25 days without cold soak, three punch downs a day, pressed very gently, and racked to a variety of French oak barrels: 27% new oak and the rest neutral. The barrels were racked in August when the blend was put together before returning to neutral barrels for a total of 15 months.
Production
350 cases produced.