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Archery Summit Arcus Pinot Noir 2007

Pinot Noir from Willamette Valley, Oregon
  • RP90
14.2% ABV
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14.2% ABV

Winemaker Notes

Arcus, meaning "bow" in Latin, describes our estate vineyard that wraps around both sides of a small valley in the heart of the Dundee Hills. Capturing the distinctive terroir of this single vineyard, the 2007 Arcus Estate rewards Pinot devotees with an expansive nose, compelling mid-palate, elegant finish and a superior expression of the varietal.

This wine opens with a beautifully aromatic nose of violet, cherry blossom, fennel, sweet cherry and clean earth. The palate is lively, with a bright acidity announcing focused flavors of Bing cherry, white peach and forest floor. A pretty, floral density to the palate lends a subtle, elegant structure, creating a linear and focused whole. Expressive and elegant, the 2007 Arcus Estate is open and vibrant now but can develop with 5 to 8 years of proper cellaring.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 07 Arcus Estate Pinot Noir is medium ruby-colored with fragrant perfume of spice box, cedar and red fruits. The wine reveals some tannin upon entry to the palate backed up by a solid core of savory red fruit. The fruit is sweet and ripe and the wine's balance is precise. Another 2 to 3 years of bottle aging will prove beneficial.
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Archery Summit

Archery Summit Winery

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Archery Summit Winery, Willamette Valley, Oregon
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Since its inception in 1993, Archery Summit has been devoted to crafting exceptional Pinot Noir from its 120 acres across five estate vineyards. Inspired by the remarkable growing conditions provided by the Willamette Valley, Archery Summit approaches each step of the winemaking process with particular thoughtfulness and care. This rich tradition has driven an international reputation that is among the finest of new world Pinot Noir. The Archery Summit portfolio is comprised of Archery Summit Estate, Arcus Estate, which are located in the Dundee Hills AVA and Looney Vineyard, located in the Ribbon Ridge AVA as well as their proprietary blend, Premier Cuvee.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

WBO30078695_2007 Item# 109135