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Cristom Jessie Vineyard Pinot Noir 2007

Pinot Noir from Eola-Amity Hills, Willamette Valley, Oregon
  • ST91
  • RP90
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Winemaker Notes

Jessie, named for Paul's paternal grandmother, is Cristom's steepest vineyard. It is the most diverse of the vineyards because it has the most variable soils and altitudes. The first release was the 1998 vintage

Tasted with a year of bottle age, Jessie shows darker red fruits on the nose that mingle pleasantly with scents of tobacco leaf, plum and leather that reminded us of a new baseball glove. On the palate Jessie displays the classic Cristom texture that we would describe as ‘nervosity', meaning bright and lively with good structure. We tend to identify Jessie by the savory (towards rare beef), or floral notes (towards lavender), on the bouquet. More will be revealed with a few years in your cellar but don't be afraid to try a bottle the next time roast pork is on the menu.

Critical Acclaim

ST 91
International Wine Cellar

Bright red. Raspberry and cherry-cola on the nose, with complicating notes of vanilla bean and Asian spices. Supple, round and quite exotic today, offering sweet red and dark berry flavors and strong spiciness. Finishes with lingering notes of dark fruits, cherry-cola and sweet vanillin oak spice. The most primary of this set of 2007s today; I'd come back to it in a couple of years.

RP 90
The Wine Advocate

The 2007 Pinot Noir Jessie Vineyard favors the darker fruit side of the spectrum. Cedar, earth notes, black cherry and black raspberry scents lead to a savory wine with emerging spice and mineral notes and a solid core of black fruit. It has enough ripe tannin to blossom for another 1-2 years. Drink it from 2011 to 2019. Continuity and consistency are the keys at Cristom; same family ownership, same winemaking team with Steve Doerner at the helm.

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Cristom

Cristom

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Cristom, , Oregon
Cristom
Utilizing Old World winemaking techniques - whole clusters, native yeast fermentation, and gentle and minimal handling - Cristom handcrafts wines that are smooth, elegant and subtle.

These characteristics have earned Cristom distinction among wine enthusiasts and industry leaders alike, including being named 'Best New World Red' by Decanter magazine.

Our 65-acre estate in the Eola Hills of Oregon's Willamette Valley offers a long growing season, mild climate, warm winds and ancient volcanic soils that make it ideally suited to grow Pinot Noir and other traditional French varietals.

A long and narrow valley producing flavorful red, white, and pink wines...

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A long and narrow valley producing flavorful red, white, and pink wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind, and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah. In the appellations of St.-Joseph, Hermitage, Cornas, and Côte-Rôtie (where up to 20% Viognier may be co-fermented), it produces savory, peppery wines with telltale notes of olive, bacon fat, and smoke. Oily, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc, and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras, and rosé-only appellation Tavel.

Rhône Blends

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With bold fruit flavors and accents of spice...

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

WST5005_2007 Item# 109357

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