Product Description:
2006 Estate Pinot Noir
Willamette Valley
WINEMAKER'S NOTES
Our 2006 Estate Pinot Noir is drawn from seven Pinot Noir clones, each contributing to the whole. The deep purple robe of this wine gives an initial indication of the depth of this exceptional vintage. A complex nose of black cherry, cocoa, tobacco and spice introduces flavors that coat the mouth with deep, ripe fruit. A structure of balanced acidity and soft, integrated tannins extends the harmony in a rich, long finish.
THE VINEYARDS
Early warmth in the 2006 growing season produced uniformly rich, ripe fruit across our 75 acre vineyard. At harvest, hot, dry conditions threatened to send sugars and alcohol levels past their prime. However, the nine clones of Pinot Noir planted in the vineyard weathered the hot spell in good form, retaining their fresh fruit flavors and balance. Van Duzer’s farming method is precisely tailored to the climatic conditions at each vineyard site and to the characteristics of the clone, allowing the winery to allocate resources according to the needs of the vines in each micro-section. At the time of harvest—October 3 through October 9—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--23% Pommard, 20% Wädenswil, 57% Dijon Clones: 777(18%), 667(12%), 114(12%), 113(10%) and 115(5%) | | Alcohol: | 12.97%% | | TA: | 0.67 g/100ml | | pH: | 3.66 | | RS: | 0.01%/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 30% 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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