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Francis Tannahill The Hermit Pinot Noir 2012

  • WS92
  • WE92
750ML / 14% ABV
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  • RP92
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750ML / 14% ABV

Winemaker Notes

The 2012 Hermit Pinot Noir was crafted entirely from the Demeter certified Biodynamic Pearl Vineyard, located in the Red Hills of Dundee.

Dark, rich Pinot Noir color. Saturated from rim to the center. On the nose, primary aromas of dusty Bing cherries, raspberries, blueberries, iris root, cassis and violets. As the wine opens, more complex aromatics of earth, minerals, spices, toasty oak and tobacco deepen and add complexity to the initial aromas. In the mouth, the wine mirrors the aromatics with an attack bursting with dusty red and blue fruits. The wine continues with a ripe tannic structure and beautiful acidity to give shape to the concentration of ripe fruit. On the mid-palate, the wine blossoms and reveals itself fully with elegance and density - all hallmarks of the Oregon 2012 vintage. The finish is long, intense and only hints at the complexity to come over the next 10-20 years as the wine ages.

Critical Acclaim

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WS 92
Wine Spectator
Lithe, refreshing and focused on pure currant and plum fruit at the core, with glints of clove and floral notes adding to the expressiveness. The finish plays against well-modulated tannins, persisting impressively. Drink now through 2022.
WE 92
Wine Enthusiast
This biodynamically farmed, single-vineyard wine has subtle extra dimensions. Delicate accents of truffle, earth, graphite, iron ore and coffee grounds add to a round, fulsome wine with black cherry fruit. The finish is a little chalky, but pairing with a fine fat fowl will take care of that.
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Francis Tannahill

Francis Tannahill

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Francis Tannahill, Oregon
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Francis Tannahill was founded in 2001 by Cheryl Francis and Sam Tannahill to make wines that balance power and concentration with integrity and elegance. Select growers, vineyards and blocks are chosen and carefully tended to purely express unique terroirs using old fashioned techniques and impeccable winemaking.
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Dundee Hills

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Home of the first Pinot noir vineyard of the Willamette Valley, planted by David Lett of Eyrie Vineyard in 1966, today the Dundee Hills AVA remains the most densely planted AVA in the valley (and state). To its north sits the Chehalem Valley and to its south, runs the Willamette River. Within the region’s 12,500 acres, about 1,700 are planted to vine on predominantly basalt-based, volcanic, Jory soil.

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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.

STC621899_2012 Item# 162088