Vercingetorix Pinot Noir Estate 2008

Harvest Dates: October 20-27, 2008
Average Brix at Harvest: 23.9 Alcohol: 13.4% TA: 5.9g/L pH: 3.77
Blend Components: 100 % Pinot Noir
Release Date: May 2010 450 cases produced: $20.00 per bottle
Bronze Medal Award: 2010 San Francisco International Wine Competition
Silver Medal Award: 3rd Annual Oregon Wine Awards

Purchase

Tasting Notes: A very cool, dry Fall in 2008 allowed for extended hang time without any fear of overripeness. The result is a once in a decade vintage for Willamette Valley Pinot Noir, producing wines of fabulous complexity that are true to varietal character. This wine has bright red cherry aromas upfront, with subtle undertones of roses, cloves and violets. Upon tasting there is substantial mid-palate weight and flavors of raspberries, baked apples, and boysenberries. The wine has very fine, integrated tannins, and a lingering silky finish with notes of roasted chestnuts and strawberry jam.

Winemaking: Destemmed without crushing into one-ton open top fermentors. Cold soaked for seven days at 50F, followed by direct innoculation of must. Punched down by hand two to three times a day during fermentation which reached a maximum temperature of 85-90F. Lots went through delestage (pump-over with seed screening) at the peak fermentation . Total average extraction time of 21 days on the skins. Lots were pressed off at between 0 and 2 brix then settled for 3 days before transfering to oak barrels where primary fermentation completed. Secondary fermentation occured at low temperatures after innoculation throughout the winter and following spring.

Food Pairings: Game fish such as salmon, halibut and sturgeon, wild mushrooms and roasted meats, particularly lamb, duck or venison.