Our 2001 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and reached as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity.
The resulting wine's aromas of strawberry and raspberry mingle with the distinct sensation of vanilla-cream. Good acid contributes to the balance and compliments the medium body. As the silky tannins fade on the inviting finish, the wine's classic pinot aromas gather once again.
Firesteed Cellars is located in the heart of Oregon’s Willamette Valley in the Eola Hills region. Through long term contracts, Firesteed sources grapes from all the major viticultural appellations in Oregon including: the Willamette Valley, the Umpqua Valley, the Rogue Valley of western Oregon and the Walla Walla Valley in eastern Oregon, in addition to the 90 acres of vineyards that surround the winery. In 2006 we began to develop our 200 acre Erratic Oaks vineyard just 6 miles west of Rickreall.
Firesteed Cellars is currently the third largest winery in Oregon and Oregon's largest producer of Pinot Noir.
The wines of Firesteed Cellars display distinctive varietal character, and consistently 'over deliver' in terms of value for the price. In winemaking we strive to have the fruit character be the "star" of our wines. Firesteed seeks to produce wines that are balanced and elegant with aging potential for the reds.
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Like many other states, Oregon itself is an AVA of note. An Oregon wine can simply state "Oregon" as its place of origin, which typically means the grapes came from multiple smaller AVAs within the state.
Beyond the main AVAs of Oregon, like Willamette Valley, Rogue and Umpqua, smaller regions are gaining ground. Some you may see on the label include:
Walla Walla Valley AVA
– these are most often associated with Washington State, but technically they run over the state lines into Oregon. Most wineries only use a small fraction of grapes from the Oregon side in order to maintain a Washington State wine, but you may see some Oregon producers sourcing grapes from those small overlapping AVAs.
Southern Oregon AVA
– encompassing the Rogue and Umpqua Valleys, this AVA is a large area where many producers are experimenting with Syrah.
Oregon has long been an agricultural state, producing everything from hazelnuts to cattle. The Willamette Valley in particular is a fertile basin for all sorts of produce. Not quite pegged as a wine state, in 1965, a UC Davis graduate named David Lett decided that the Willamette's climate mirrored that of Burgundy in France. With that in mind, he decided to plant some Pinot Noir clones to see how they did. And a good gamble it was. The Willamette is now one of the only regions in the world to focus solely on Pinot Noir as its red variety. Also known for Chardonnay and Pinot Gris. The southern part of Oregon has been slower in delving into the world wine market, but has been making excellent strides with their Rhone style varietals, like Syrah and Grenache. There are also coastal regions producing promising wines.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.