2016 Dundee Hills Select Pinot Noir

$45.00

The 2016 Dundee Hills Select aroma is forward and sweet, displaying concentrated dark floral notes (violets-roses-lilacs) and ripe dark cherry-blueberry fruit, over a background of dusty earth-cocoa notes. The flavors are just as rich, deep and sweet with bright acidity, leading to juicy red and dark cherries framed by a light fresh vanilla component. The texture is rich, concentrated and full with rich sweet tannins that bring volume and weightless structure to this elegant wine. The finish is long and juicy, with ripe, mostly black fruits supported by the rich velvety tannins and oak toast. This wine will benefit from bottle age, and can be enjoyed now without decanting.

Wine Specs

Acid: 0.5325gr/100mll
pH: 3.67
Bottling Date: February 22, 2018
Residual Sugar: 0.2gr/100ml
Alcohol %: 13.5

 

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Tasting Notes

The 2016 Dundee Hills Select aroma is forward and sweet, displaying concentrated dark floral notes (violets-roses-lilacs) and ripe dark cherry-blueberry fruit, over a background of dusty earth-cocoa notes. The flavors are just as rich, deep and sweet with bright acidity, leading to juicy red and dark cherries framed by a light fresh vanilla component. The texture is rich, concentrated and full with rich sweet tannins that bring volume and weightless structure to this elegant wine. The finish is long and juicy, with ripe, mostly black fruits supported by the rich velvety tannins and oak toast. This wine will benefit from bottle age, and can be enjoyed now without decanting.

Vineyard Notes

Four vineyards are represented in this Dundee Hills appellation Pinot Noir: Bella Vida with Dijon 113 & 114 (16.22%) La Colina Dijon 114 & Pommard (33.51%) Olson with Pommard, Dijon 667 (22.88%) Kolb with Pommard (27.39%) The Dundee Hills soils are volcanic, with very deep, iron rich, Jory type soils, which drain well and hold plenty of water for the growing season.

Production Notes

Harvested from September 12 to 23; fermented in 1.5 ton fermenters, with RB2 and Brioso Yeasts, pressed after 13 to 21 days. This Pinot noir aged in oak for 17 months; 24.32% new French oak, 10.81% 1 year old French oak, the rest neutral. This blend is 45.86% Pommard, 37.93% Dijon 114, 10.81% Dijon 667 and 5.41% Dijon 113. The barrels were racked in March after Malo-Lactic fermentation, then again in August when the blend was put together before returning to neutral barrels until bottling. The wine was unfined and unfiltered.