2009 Stoller Vineyards Pinot Noir Estate J.V.

Year: 2009
Appellation: Willamette Valley
Country: USA - Oregon
Wine Advocate: 88
Red Wine
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"The two Pinot offerings begin with the 2009 Pinot Noir JV (Junior Vines), a cuvee of the estate’s younger vines. It sports an alluring bouquet of smoke, spice box, rose petal, and red fruits. Nicely balanced but in need of slightly more depth and concentration, it will provide pleasure over the next 5-6 years.

Stoller Vineyards’ wines are made by the talented Melissa Burr. " (WA)

Winery Notes:
Crafted exclusively from estate fruit grown on our Dundee Hills property, this Jeunes Vignes (Junior Vines) bottling showcases the bright, pure fruit of our vineyard site and is made in an elegant, approachable style. Aromas of ripe red raspberries, Bing cherries, floral notes of lilac and violets, barrel spices of cinnamon and clove, and herb de Provence (lavender and green herbal tones/tea leaf). The palate features brambleberry flavors, bright acidity and medium tannins with a real purity of red fruit flavors.

Harvest Notes:
Perfect weather through bloom contributed to a larger crop set which kept the vineyard crew busy thinning red and white grapes to our targeted yields. A warm growing season and the above average crop yield conjured memories of past harvests dubbed as “fast and furious.” Sugar levels elevated in mid-September with a mini heat wave, and there was concern of lagging flavor development. Warm, sunny days persisted into the end of September and there was a touch of drying on some younger blocks. A temperate October permitted longer hang time to ensure phenolic ripeness and fully developed flavors. We hand picked blocks at their optimum flavor ripeness.

Winemaking Notes:
The 2009 JV Pinot Noir was de-stemmed into steel fermentation tanks, where it spent 7 to 10 days cold soaking before fermentation began. Approximately half of the Pinot Noir was fermented with native yeasts; the remainder was inoculated with various commercial yeast strains. After fermentation, the wine was put to barrel where it underwent secondary fermentation and aged 10 months prior to bottling.