2003 Vintage Select Pinot Noir

Wine Statistics

2003 The Vintage

The year 2003 was marked by an occurrence of late frost throughout the Willamette Valley, affecting different vineyards to different degrees. Fortunately, LaVelle Vineyard, with its higher elevation and well-drained slope, was largely unaffected. In turn, there was a period of very warm weather in mid-summer, which “rocketed” many varietal grapes through veraison and final maturity. Some varietals were ready for harvest up to two weeks before their normal time. Our Pinot Noir, which was harvested in the first week of October, was about a week ahead of schedule.

2003 Vintage Select Pinot Noir

With the mild weather of the 2003 fall season, our grapes were picked “at the peak of perfection”, as the statistics of sugars and balanced acidity indicate. Seventy-five per cent of the Pinot Noir fruit was crushed and de-stemmed, and 25% left “whole cluster” and gently transferred to primary fermenters. Following fermentation, the young wine was then moved to French and Oregon oak barrels and placed in a temperature-controlled part of the cellar for full malolactic fermentation and vinification. The wine was then gently fined and cold-stabilized, after which it received a coarse filtration, in keeping with a winemaker’s “minimalist” approach to full-fruited Pinot Noirs. The wine was bottled on December 14, 2004.

Our 2003 Vintage Select Pinot Noir exhibits a delicate nose with a youthful earthiness underscored by hints of oak and vanilla that extend to the palate. Nuances of black cherries and strawberries grace the finish. Ready to drink now, this lovely wine will nevertheless benefit from further cellaring. Our 2003 Vintage Select Pinot Noir will complement medium to hearty dishes, including salmon, roasts and pasta dishes in tomato sauce.

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