2021 La Colina Vineyard Pinot Noir
Wine Specs
Vintage
2021
Varietal
Pinot Noir
Appellation
Dundee Hills
Harvest Date
9/13/21 to 9/29/21
Acid
0.5475 gr/100ml
pH
3.67
Bottling Date
2/17/23
Alcohol %
13.1
In Stock
Wine Specs
Vintage
2021
Varietal
Pinot Noir
Appellation
Dundee Hills
Harvest Date
9/13/21 to 9/29/21
Acid
0.5475 gr/100ml
pH
3.67
Bottling Date
2/17/23
Alcohol %
13.1
Wine Profile
Tasting Notes
The 2021 Torii Mor La Colina Pinot Noir's aroma displays bright red berries and complexity; Marasca cherries, raspberry, and strawberries intermingle with classic Dundee “dusty” character finishing with light floral notes of roses. The flavors are rich, sweet, and very concentrated; the juicy-bright acidity and forward spicy notes frame the red cherries and finish with cola. The rich and spicy tannin structure dominates the sweet texture. The mouth-feel has a bright acidity adding to the long complex-fruity-spicy finish.
Vineyard Notes
La Colina Vineyard, planted in 1999 and 2000, has been an integral part of the Torii Mor cellar since 2002, blending into the “Deux Verres” Reserve, Dundee Hills Select, and Willamette Valley Pinot noir. Located in the Dundee Hills AVA, the clonal varieties selected for this vineyard designate are: Pommard (42.86%) and Dijon 114 (57.14%). The vineyard is LIVE certified.
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 September 17 and September 21, with 23.4 to 23.8 Brix, the fruit was handpicked, sorted, destemmed, then fermented without a cold soak in small 1.5 ton bins for 16 days, with RB2, BRG, and RC 212, and punched down three times a day. The wine was aged for 16 months in French oak, the first ten months in 21.43% new, and the balance in neutral oak. The barrels were racked in August when the blend was put together before returning to neutral barrels until bottling. Torii Mor Winery is LIVE certified, and the wine is “LIVE certified sustainable”.
Production
100 cases produced.