Penner-Ash Willamette Valley Pinot Noir 2018
Grapes for this Penner-Ash Pinot Noir are sourced from six sub-AVAs within Oregon's Willamette Valley, each with its distinctive profile, which together results in a wine which is truly emblematic of the region. The sub AVAs include the Chehalem Mountains, where the basaltic and sedimentary soils produce light wines with red fruited flavours and delicate balance. Ribbon Ridge produces wines with black fruit, spice and fresh earth flavours from sedimentary soil. Yamhill-Carlton which also has sedimentary soil and results in wines with red and black fruits, tobacco and earthy notes. The Dundee Hills sub-AVA has basaltic soils and produce wines with intriguing notes of red fruit, cola, spice and tea leaves. The vines in McMinnville produce dark fruited wines with white pepper notes. Finally Eola-Amity Hills has basaltic and sedimentary soils which produce wines with dark blue fruits, currant, violets and white pepper. Vinified in a gravity-fed winery, the majority of the fruit was destemmed and fermented with selected yeasts. A small percentage went through spontaneous fermentation with wild yeasts and whole clusters. Fermentation took place in open top tanks with manual punching down or pumping over. The wines were pressed without extended maceration, and were left to settle for 10 days. Maturation took place in French oak barrels with approximately 30% new French oak for 10 months where the wine underwent malolactic conversion. Complex aromas of strawberry jam, ripe cherry and brown sugar mixed with peppercorns lead to sweet plum and boysenberry flavours to taste. With velvety tannins it has a perfectly balanced palate.
