Brittan Basalt Block Pinot Noir 2013
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Robert Parker's Wine Advocate
The 2013 Pinot Noir Basalt Block was picked at just 1.5-ton per acre from 26-27 September and on 3 October, matured for 12 months in 25% new French oak. It offers blackberry and bilberry on the nose, touches of crushed violet and later blackcurrant pastilles emerging. The palate has a sharp seam of acidity, very minerally and stony in style, masculine for a Pinot Noir with an almost saturnine finish that lingers long in the mouth. Saline and surly (in an attractive way), cellar this enigmatic Pinot Noir for a couple of years.
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James Suckling
A little lean but some interesting blueberry and blackberry character with citrusy acidity underneath. Medium body and a straightforward finish.
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Wine Spectator
Bright and tangy, with a peppermint edge to the red berry flavors, finishing with polished texture and a mineral note as the finish persists.
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Robert Brittan left Stags’ Leap Winery in Napa after 16 years as Winemaker and Estate Manager to fulfill his dream of making Pinot Noir and Syrah from unique sites in cooler climates. His winemaking career began in his dorm room at Oregon State University, where he was a physics and philosophy major.
Being both geeky and broke, he soon realized that alcohol was an attractant to co-eds, so he began his career in fermentation sciences in order to get a date. He ultimately completed his education at UC Davis and moved to Napa Valley, where he made wines for Far Niente, Saint Andrews and Stags’ Leap Winery.
With over 40 years of experience growing grapes and making wine, he brings a significant amount of viticultural and winemaking knowledge to Brittan Vineyards. He has always had a passion for Pinot Noir, and hopes that with the fruit from the Brittan estate vineyard in the foothills of the Coastal Range, he can bring a new voice to the McMinnville AVA, and help form the style and definition of Pinot Noir from this recently designated winegrowing region.
In addition to his own wines, Robert is also the winemaker for several other brands, to include: Blakeslee, deLancellotti, Fairsing, Noble Pig, Winderlea and Youngberg Hill. As a result, Robert is now making wines from all six of the sub-AVA’s of the Willamette Valley and has learned first hand that Pinot Noir lends itself to many wonderful interpretations, depending on the soils and microclimates where it is grown.
Home of some of the planet’s most amazingly elegant and expressive Pinot noir, the Willamette Valley is a pastoral, mixed landscape of green, bucolic rolling hills, dramatic forestlands and small, independent, friendly wine growers. As a leader in environmental stewardship, the valley has some of the nation’s most protective land use policies, with two-thirds of its vineyards farmed sustainably and over half, organically. While the valley claims a cool, continental climate, and is heavily influenced by the cold, moist winds of the Pacific Ocean, its warm and dry summers allow for the steady, even ripening of Pinot noir.
The potential of Willamette Valley Pinot noir continues to attract the investment of serious growers and winemakers both locally and from abroad, as naturally the finished wines bring accolades from professionals and enthusiasts. With a range of styles from delicate dried cherry, raspberry and hibiscus to stronger notes of truffle, mocha, plum and spice, a fine Willamette Valley Pinot noir is a perfect expression of both character and grace.