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Brittan Gestalt Block Pinot Noir 2007

Pinot Noir from Willamette Valley, Oregon
  • WE91
13.8% ABV
  • JS95
  • RP93
  • WE93
  • RP93
  • JS90
  • WE94
  • WS93
  • RP91
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13.8% ABV

Winemaker Notes

The Gestalt block is named for the term that refers a set of things that amount to more than the sum of its parts. The Gestalt Block Pinot Noir comes from the most exposed blocks in the vineyard, resulting in a blend that will always be representative of the vintage and the unique site where these vines are planted. In other words, this wine represents the "gestalt" of the 2007 vintage on this site. The 2007 Gestalt Block Pinot Noir is a complex, elegant wine with ripe red fruit flavors with spicy undertones, full mid-palate, good acidity and a long, pleasing finish.

Critical Acclaim

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WE 91
Wine Enthusiast
Tart, tangy, and herbal, this juicy wine mixes cranberry and strawberry fruit with tomato leaf, herb and peppery spice. If new oak barrels were used, they are not showing themselves at the moment. But the balance, length and detail are delightful.
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Brittan

Brittan

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Brittan, Willamette Valley, Oregon
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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.

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.

PIN250623_2007 Item# 120102