Product Description:
2004 Dijon Blocks Pinot Noir
Willamette Valley
WINEMAKER'S NOTES
Huckleberry and other ultra-juicy ripe red and black fruits dominate the initial impression of this highly approachable wine. Faint notes of vanilla, brambles, and a perfume-scented crushed amber register on the senses. To the taste, ripe cherry and blackberry are joined by clove, vanilla and smoky toast, all of which remain in a long, sweet finish.
ACCOLADES
 Perfumed with floral and cherry notes, this wine draws you in from the start. . . . An elegant Pinot lover's Pinot.- -PinotFile
Dr. Rusty Gaffney
PinotFile
http://www.princeofpinot.com
August 14, 2006 90 Bright red. Expressive, perfumed bouquet of blackberry, blueberry and cherry preserves, with an exotic suggestion of Asian spices. Lush and silky, with sweet red and dark berry flavors, a deeper note of cured tobacco, and gentle tannins. The sweet finish features a light hint of cured meat and excellent length. This is really vibrant and delicious.
Josh Raynolds
Stephen Tanzer's International Wine Cellar
May/June 2007
THE VINEYARDS
The 24-year-old vines that are the source for this blend of Dijon-clone Pinot Noir fruit originally bore chardonnay fruit. However, in 1998 and 1999 we grafted the vines over to Dijon varieties of Pinot Noir. We liked the early-ripening character of the Dijon clones because it extends the period of maturation when the grapes grow in concentration and complexity. The particular clones in this year’s blend were selected for their contributions to sensory attributes. The 777 clone contributes black fruit, spice and richness, while the 115 clone brings floral aromatics and bright acidity to the blend. The 113 clone rounds out the tannic structure and elevates the raspberry character of the wine.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate | | Vinifera: | 100% Pinot Noir: 50% clone 777, 30% clone 115, 20% clone 113 | | Alcohol: | 13.1%% | | TA: | 0.63 g/100ml | | pH: | 3.58 |
WINEMAKING
Grapes, hand picked in the early morning, were de-stemmed and crushed to a proportion of 40% whole berries. Once inoculated with yeast isolates from Burgundy, the must underwent a 4-day cold maceration. The wine was aged in 50% new French oak from the Vosge forest and 50% in once-used barrels. After 10 months of aging the selected lots were blended and the wine returned to barrels for an additional five months of aging to allow the blended wines to marry.
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