Product Description:
2005 Estate Pinot Noir
Willamette Valley
WINEMAKER'S NOTES
A beautiful dark red garnet color meets the eye as the nose detects aromas of ripe red fruits and a subtle interplay of blackberry and black cherry. Complex spice notes derived from the Dijon clones and French oak barrels mingle with floral notes of violet and purple jasmine. This is not an astringent or aggressive wine, rather, soft textured and smoothed tannins greet the mouth. Integrated spicy oak marries with the fruit to carry through on a moderately long finish.
ACCOLADES
88 Ruby-red. Ripe, gamey dark berry scents, with hints of aged beef, licorice and lavender. Rich cassis and cherry flavors show very good sweetness and are deepened by candied licorice and sweet mocha. Impressively lush and creamy on the finish, which features a bright raspberry note.
Josh Raynolds
Stephen Tanzer's International Wine Cellar
May/June 2007  I first tased this wine at Beano's Cabin in Beaver Creek last year and I really enjoyed it. Though it was a romantic evening to begin with, the dark red garnet wine only heightened the night's charm. Thre are subtle aromas of blackberry and black cherry in this wine. In the mouth, bright fruit flavors stand out. The wine is anything but aggressive - all smooth tannins, soft textures and a creamy finish. In all, this is a very easy-drinking, pleasurable Pinot.
"It's true to big Oregon Pinot, it really shows the best of what Oregon has to offer," said Brian Kruse, co-owner of Avon Liquor.
When it comes to pairing the wine, Kruse said it would be great, "with anyting." "It's Pinot, so it's soft enough to go with big fish, but stands up to anything red meat wise."
Caramie Schnell
Vail Daily
Colorado
April 01, 2008
THE VINEYARDS
Our 75 acre vineyard is planted to nine clones of Pinot Noir, each precisely farmed according to the climactic conditions at the vineyard site and the characteristics of the clone. Spring rains in March followed a typical winter assuring ample resources for drip irrigation throughout the growing season. Veraison started right on schedule in early August permitting well over seven weeks of hang time, so beneficial to flavor development. At the time of harvest—October 4 through October 12—sugar levels attained between 23 and 24 brix and the grapes maintained a good acid/pH balance.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate | | Vinifera: | 100% Pinot Noir | | Alcohol: | 13.0%% | | TA: | 0.69 g/100ml | | pH: | 3.60 | | RS: | 0.02%/Dry |
WINEMAKING
Over time, Van Duzer has developed a winemaking process that is well suited to our vineyard. The grape clusters are harvested by hand, sorted for quality, then destemmed and placed into cold maceration tanks to extract bright colors and soft tannins. A variety of yeasts are used, each chosen to enhance and preserve the nature or ‘terroir’ of our Estate Pinot Noir. When fermentation is completed, the wine is transferred to a mix of 35% new, 30% once-used and 35% neutral French oak barrels where it undergoes malolactic fermentation. The wine is then aged for ten months prior to bottling.
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