1999 Pinot Noir

Wine Statistics

1999 The Vintage

Following the stellar 1998 season, 1999 saw yet another fine year for Oregon wines. The growing season began inauspiciously with cool, rainy weather resulting in a late bud break and fruit set. Frost was also a problem for some growers. That weather pattern continued through the early summer, but eventually transitioned into a warm August and an especially dry Fall season in September, October, and early November. This finish to the growing season was a decisive factor in fruit yields and quality.

1999 Pinot Noir

Our 1999 Pinot Noir was sourced from five vineyards and harvested throughout late October and the first week of November. This Pinot Noir was carefully vinified to emphasize the delicacy and complexity of the fruit and to ensure good acid balance. The grapes were whole-berry fermented in open top fermenters for an average of twelve days. Careful monitoring of fermentation temperature, combined with twice daily punchdowns, were designed to ensure full color extraction. After pressing off, the wine was racked into French and Oregon oak for 9 months’ of barrel aging. The blended wine was cold-stabilized and received a coarse filtration prior to bottling. The resulting Pinot Noir offers decidedly forward fruit throughout the tasting experience, with intense aromas of cloves and cherries. Luscious flavors of rich, ripe berry fruits fill the mouth, accompanied by nuances of vanilla and light sweet spices. A crisp finish hints of pepper. Pasta dishes, cheese, or chocolate goodies--this wine enhances them all!

back to The Wines