Vercingetorix Pinot Noir 2009

100 % Pinot Noir
Vineyard Source: 90% Willamette Farms/ Hall Family Vineyard, 10% Dundee Hills
Harvest Dates: October 3-17, 2009 Brix at Harvest: 24.2
Alcohol: 13.6% TA: 5.9g/L pH: 3.71
284 cases produced: $20.00 per bottle.
Bronze Medal Award: 2011 San Francisco International Wine Competition
Bronze Medal Award: 2011 Portland Seafood and Wine Festival

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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 90F. Total 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. A small amount of clean lees from the settling tank were added to each barrel. Secondary fermentation occured naturally with resident flora the following Spring. The barrels were racked once and then allowed an additional 6 months in barrel. Total barrel aging time of 12 months in 25% new French oak. Bottled unfined and unfiltered in Sept. 12, 2010.

Tasting Notes: This is a medium bodied Pinot N oir with a beautiful ruby color. There are primary aromas of strawberry, cranberry and red cherry. Upon tasting, undertones of caramel, smoke, nutmeg and dry leaves. There is a richness to the mouthfeel and a long finish with subtle hints of black pepper, cinnamon and vanilla. The roundness of the wine at this stage is indicative of the warm summer we had in 09 which in general led to wines that are less astringent and more easily approachable at an early age. The wine will be best in 3-5 years, but is certainly very drinkable now, especially compared to the last two vintages.

Food Pairings: Salmon, sturgeon,lamb, game meats such as venison or elk. Sauces with wild mushrooms and/ or cream would work well.