Country: Oregon, Willamette Valley
Tasting Date Price: $14.99
Rating: WE 90
Alcohol Content: 9% w/5.1% residual sugar
Vineyard Website: http://wvv.com/
Visual Aspect: greenish yellow hues and nuances
Nose: aromas of fruit cocktail and pear, followed by lighter notes of citrus skin and honeysuckle
Palate: by flavors of green apple and stone fruit that lead into a creamy mouthful.
Food Pairing: Great by itself, or try serving this wine with light, creamy pastas, chicken in brown mushroom sauce or seasonal fruit desserts like pineapple upside-down cake. Serve well chilled on the table and allow to warm in your glass for optimal enjoyment of aromas and flavor
Winery Notes: The Estate Vineyard, located south of Salem, is planted on an old west-to-southwest facing volcanic flow. The pioneering Jory family who first farmed the hill-site found the ancient volcanic, iron-rich soil to be ideal for dark, thin-skinned plums, which they dried into prunes. Wine grapes were first planted in 1983 by Jim Bernau, Founder and President of Willamette Valley Vineyards
The vineyard site rises from 500-750 feet in elevation with seven to twelve degree slopes tilted toward the sun. As a result, the vines get excellent air drainage and are above the frost line. At this elevation and slope, the temperature is approximately ten degrees warmer than the valley floor during the day.
The soil type is typically a clay loam, which is permeable to roots, retentive of moisture and runs five to seven feet deep. Because this soil is so old, estimated to be ten to fourteen million years old, rain water has percolated through this now acidic soil, breaking down the basalt, allowing the roots to tap down. The Nekia and Jory soils are well drained to a depth of two and a half to six feet.
The Estate vineyard has a total of fifty acres of vines planted with the first Dijon clones grafted in 1993. It is primarily planted with Pinot Noir Dijon clones 667, 777, Pommard and Wadenswil. Additionally, a portion is planted in Pinot Gris and Dijon Clone Chardonnay 76 and 96.
Wines made from this vineyard exude a sense of place and display complexity, elegance and balance.
Winemaking: The stylistic vision of this wine is that of the Germanic Rieslings. Crisp, with good acidity, a hint of sweetness and ability to age. The grapes were lightly whole cluster pressed. The must was cold settled and clean juice was racked to another stainless steel tank for fermentation. It was inoculated with two specially selected yeast strains, which promotes high fruit tones along with fruit cocktail aromatics. Fermentation lasted approximately eight weeks at 55 degrees F. The wine was racked shortly after fermentation to preserve fruitiness and bottled after fining