Product Description:
2002 Dijon Blocks Pinot Noir
Willamette Valley
WINEMAKER'S NOTES
The first bottling of the Dijon Blocks Pinot Noir is a wine with rich, sweet fruit flavors of blackberry, cherry and cassis with underlying notes of almond, vanilla and nutmeg. Smoke, black cherry and blueberry aromas emerge from the glass with additional hints of morel, roses, violet, coriander and exotic spices. A smoky, spicy note carries through on a long finish. Production is limited to just over 300 cases.
ACCOLADES
89 "On the tart side, but rich intexture, offering tangy cherry, earth and exotic spice flavors, finishing on a smoky note."
Harvey Steiman
Wine Spectator
May 31, 2004  "Oregon Pinot Noir just keeps getting better; this velvety beauty with hints of ripe black cherry will do your holiday table proud."
Bon Appetit
December2004  "Deep cherry and leather aromas, with hints of cedar and vanilla; earthy fruit - dried cherries and plums - with black tea."
Sunset
March2005  "Aromas of berry, black cherry and mint. Warm, bold, and rich on the palate with black cherry flavors in the finish. Focused and balanced; pair with roast leg of lamb."
Northwest Palate
November/December 2004
THE VINEYARDS
The 2002 vintage marks the first bottling of the Dijon Blocks Pinot Noir. Van Duzer greatly increased the number of Dijon clones on the estate in 1998 and 1999 when we grafted the vines to Chardonnay roots, planted in 1984. Besides their individual sensory contributions, the Dijon clones from Burgundy are known to produce grapes that ripen earlier, allowing for more 'hang time' and more concentration of flavor. We selected 3 of the 9 Pinot Noir clones planted on our estate because of the unique attributes each brought to the wine. The Dijon Blocks Pinot Noir consists of the 777 clone that is full bodies with silky tannins, the 115 clone with red raspberry flavors, and the 113 clone with good acid balance and some floral aromas.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate | | Vinifera: | 100% Pinot Noir | | Alcohol: | 13.89% | | TA: | 0.58 g/100 ml | | pH: | 3.53 | | RS: | 0.02%/dry |
WINEMAKING
The grapes were hand harvested and sorted in the field in the early morning hours. The cool grapes were delivered to the winery and de-stemmed and crushed leaving approximately 40% whole berries. The must was inoculated using yeast isolates from Burgundy and allowed to heat naturally, resulting in a 4-day cold maceration and a relatively cool fermentation. The wine was aged in 50% new French oak and 50% once-used French oak barrels. After 10 months of aging the selected lots were blended and the wine returned to barrels for an additional 4 months of aging to allow the blend to marry. The wine was hand bottled, unfiltered and unfined.
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