Winemaker Notes
This block sits in a protected north east mid-slope on the estate vineyard. Wadenswil clone, 80% whole cluster, wild yeast fermentation. Fermented in an open top wood fermenter for 14-21 days. Starting with pump overs and then two punch downs a day 25% new French oak barrels the balance neutral. 14-18 months in barrel.
Professional Ratings
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Wine Enthusiast
This vintage of Jessica is a rock star of a wine, a full display of winemaking craftsmanship at its best. Black-cherry, black-tea, tobacco and coffee flavors are seamlessly combined in a rich supple utterly captivating wine that will be hard to leave in your cellar for very long. It's 100% Wädenswil clone, and was 50% whole-cluster fermented.
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Wine Spectator
Appealing, with lively raspberry and smoky herb flavors that persist brightly along the finish. Drink now through 2024.
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.