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Cristom Louise Vineyard Pinot Noir 2015

Pinot Noir from Eola-Amity Hills, Willamette Valley, Oregon
  • RP94
  • D94
14% ABV
  • JS93
  • RP92
  • W&S91
  • W&S91
  • WS92
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14% ABV

Winemaker Notes

Louise will often produce the most firmly structured Pinot Noir of all the single vineyards and can have the darkest fruit profile in the estate lineup. It typically has more acid and tannin than other single vineyard estate Pinot Noirs – a result of its lower elevation and warmer site. Full of deep and silky tannins, Louise lingers on the palate, her story will slowly unfold for years to come.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Pale to medium ruby-purple, the 2015 Pinot Noir Louise Vineyard has a savory, almost meaty nose over a core of Black Forest cake, red currants, mulberries, cardamom and fenugreek with a touch of potpourri. Medium-bodied, the palate has exquisitely fine tannins and a lively line of acidity supporting generous, multi-layered red berry preserves and spice, finishing with impressive persistence and depth.
D 94
Decanter
According to Christom’s Randy Ford, the 3.7ha Louise vineyard is first and last to have its grapes picked, depending on the vines’ altitude and position on the lower or upper bench. The difference in picking date could be as much as five weeks. Biodynamically farmed and aged in 50% new oak, the Louise Pinot has Cristom’s hallmark floral, potpourri character on the nose and palate. Gorgeously refined red and black fruits combine with a dash of Asian spice notes to give a linear, medium-bodied red with some tannic heft and spine-tingling acidity. Stunningly good.
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Cristom

Cristom

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Cristom, Eola-Amity Hills, Willamette Valley, Oregon
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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.

Eola-Amity Hills

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Running north to south, adjacent to the Willamette River, the Eola-Amity Hills AVA has shallow and well-drained soils created from ancient lava flows (called Jory), marine sediments, rocks and alluvial deposits. These soils force vine roots to dig deep, producing small grapes with great concentration. Like in the McMinnville sub-AVA, cold Pacific air streams in via the VanDuzer corridor and assists the maintenance of higher acidities in its grapes. This great concentration, combined with marked acidity, give the Eola-Amity Hills wines—namely Pinot noir—their distinct character. While the region covers 40,000 acres, no more than 1,400 acres are covered in vine.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CHMCRS3601115_2015 Item# 354311