Product Description:
1999 Flagpole Block Pinot Noir
Willamette Valley
WINEMAKER'S NOTES
In 1999, our Flagpole Block produced a rich, smoky, dense wine, deep purple in color. In the nose, there is layer upon layer of aromas including berry, currant, chocolate, violet, hibiscus, cedar and fresh mushrooms. Wrapped in a lush mouth feel, the flavors in the mouth are dominated by blackberry, cherry and blueberry. Underneath the fresh fruit lies a palate of complexity yielding hints of cocoa, smoke and exotic spices, to name a few. The 1999 Flagpole Block Pinot Noir is one of our proudest efforts yet.
ACCOLADES
 "This is a very nice Pinot Noir, with good, spicy aromatics (beetroot, clove) and bright cranberry-strawberry flavors. Even better, the wine has good acidity not unlike a red burgundy, and while the fruit is solid, it's not overripe and heavy like so many California Pinot Noirs."
Michael Lonsford
Houston Chronicle
September 02, 2003 90 Points "Medium-deep ruby purple color; deep spice, black cherry aromas, slightly closed on nose; big, full flavored, lots of black cherry, spice and an earthy component on the palate, nice structure with a lingering finish. While it's drinking well now, this Pinot will reward patience."
Gregory S. Walter
Pinot Report
October2002
THE VINEYARDS
The Flagpole Block earned the distinction of being Van Duzer's first block-designated wine. This area of our vineyard is the most unique, characterized by the steepest slopes and a vineyard orientation in which the rows run east-west instead of north-south. When you visit the winery, you can’t miss it. As you travel up the driveway toward the flagpole- hence the name- the vineyard is sited immediately to your right.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate, Flagpole Block | | Vinifera: | 100% Pinot Noir: Wadenswil clone | | Alcohol: | 13.2% | | TA: | 0.58 g/100ml | | pH: | 3.63 | | RS: | 0.02% (dry) |
WINEMAKING
Immediately after harvest, hand-selected clusters were destemmed, then lightly crushed in the fermentation tank to a mix of approximately 30% whole berries and 70% crushed berries. The must was allowed to cold-soak for 48 hours prior to starting fermentation in order to help extract soft tannins. The crushed grapes were inoculated with our house blend of Burgundy yeasts and fermented to dryness on the skins. The fermentation took place in a closed tank in order to capture and preserve all the fresh fruit aromas.
The wine was racked to a blend of new and one-year-old barrels consisted of French oak only from the Vosge and Allier forests. These very tight, moderately toasted barrels enhance and lift up the fruit character without imparting the heavy clumsiness usually associate with excess oak. After 10 months in barrels, the wine was blended to a tank and returned to the barrel for and extra 5 month of aging which allowed flavors to fully integrate prior to bottling. 350 cases produced.
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