2018 Stoller Vineyards Pinot Noir WV

Year: 2018
Appellation: Willamette Valley
Country: USA - Oregon
Wine Spectator: 90
Vinous Media: 90
James Suckling: 94
Red Wine
Alcohol by Volume: 14.1%
Price :
$19.95
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2020 WINE SPECTATOR TOP 100: #79

"Supple and elegantly layered, with pretty raspberry, spiced cinnamon and black tea flavors that flesh out on a long finish. Drink now through 2026. 5,300 cases made. -TF" (WS)

"Vivid ruby-red. Pungent, spice-accented dark berry, cherry and succulent herb scents show good clarity and pick up a hint of cola with air. Gently sweet and plush in style, the 2018 offers black raspberry, cherry-cola and spicecake flavors that tighten up slowly on the back half. Finishes with repeating spiciness and fine-grained tannins that lend subtle grip to a clinging cherry note." (VM)

"Aromas of ripe, fresh, mixed cherries and a gentle, stony-mineral edge. This has really impressive depth and structure with such ripe and pure aromas of, red to dark cherries, making a very juicy impression on the long, fresh and flavorful palate. Drink now. Screw cap." (JS)

Winery Notes:
WINE OVERVIEW:
Sourced from a collection of premier sites in the Willamette Valley, this wine is designed to embody the spirit of the region. Showcasing a myriad of Pinot Noir clones, this wine spent almost a year of élevage. The result is an approachable wine that can be enjoyed during its youth. The nose is dark and earthy, with notes of blackberry, bramble, and baking spice. The palate is structured by fine-grain tannins that lift vibrant red fruit flavors through the finish.

HARVEST OVERVIEW:
On average, the 2018 vintage was a warmer and drier growing season. The vintage kicked off with an early bud break. June saw a cool, wet weather period during bloom, which put the vintage back on track for a traditional September harvest. Cluster sizes were smaller and more conducive to producing high-quality wines. The most notable climatic feature to the 2018 vintage, was our pleasantly dry and moderately warm harvest weather that continued into early November. This allowed us to pick based on ripe flavors and near-perfect natural acidity.