Product Description:
2003 Estate Pinot Noir
Willamette Valley
WINEMAKER'S NOTES
The 2003 Estate Pinot Noir is the most complex and enticing wine made to date under the estate label. The nose is a merry-go-round of different aromas. Black cherry, blackberry and currant, with floral aromas of violet and hibiscus, make up the 'body' of the nose. Each sniff brings something new....red cherry and rose petal, later on fresh turned earth, mint lavender and cinnamon graham. The flavors in the mouth are savory, with lots of ripe fruit essence of blackberry, black cherry, lingonberry and black currant. The tannins are soft but mouth-filling. The acid backbone is disguised by sweet, ripe fruit characters promising years of enjoyment if one only has the patience.
ACCOLADES
91 - 2005 Annual Top Picks - Highly recommended "Lithe, seductive and lingering, with lovely blueberry, cherry and currant flavors that point right through the long finish, shaded with hints of nutmeg and a floral note. Drink now through 2013."
Harvey Steiman
Wine Spectator
June 15, 2005 93 - The Top 50 Wines of 2005 "Wow! A deep extraction of ruby-purple coated the glass as frisky aromas of cherry, strawberry preserves, rose petals, anise and figs all tried to jump out of it at once with colt-like glee. Mouth-filling flavors of red fruit, plum, molasses and cinnamon were supported by silky tannins as this able youngster continued all the way down the stretch with a lengthy finale of cherries, grapes and tannins." TOP 52 RANK: #35
The Wine Report
Winter 2005/2006
THE VINEYARDS
Our 77 acre vineyard, devoted primarily to Pinot Noir, has hit its' stride after years of intense labor, precise agricultural practices and the use of modern technology. Planted to nine different clones of Pinot Noir including, Pommard, Wadenswil and Dijon clones, the variety in the fields allows Van Duzer to optimize the quality on a site-by-site basis.
In 2003 Oregon experienced remarkably perfect weather for wine growing. The dry summer triggered early ripening and well-timed, moderate rainfall combined with judicious use of irrigation in the fall allowed full maturity and development of flavors in the grapes. Although 2003 held a record number of high temperature days, thanks to our unique micro-climate and our ability to irrigate, there was little to no impact on the quality of fruit. The grapes retained good acid/pH balance and sugar levels hovered around 23 brix.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate | | Vinifera: | 100% Pinot Noir | | Alcohol: | 13.37%% | | TA: | 0.63 g/100 ml | | pH: | 3.45 | | RS: | 0.03% (dry) |
WINEMAKING
With the stellar 2002 vintage as a blueprint, winemaking for the 2003 Estate Pinot Noir was very straightforward. The grapes, harvested by hand, were sorted for quality, then destemmed and placed into tanks for cold maceration to extract bright colors and soft tannins. A variety of yeasts were used, each chosen for distinct attributes and to preserve the nature or 'terroir' of our Pinot Noir. When fermentation was complete, the wine was transferred to a mix of 35% new, 35% once-used and 35% neutral French oak barrels to undergo malolactic fermentation and aged for 10 months prior to bottling.
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