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Lemelson Jerome Reserve Pinot Noir 2001

Pinot Noir from Oregon
    0% ABV
    • JS91
    • WE92
    • WS91
    • RP91
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    Winemaker Notes

    For the truly "bitten" Pinot noir lover who is looking for a wine of exceptional color with many layers of flavor - a wine of great complexity with incredible depth of mouthfeel, with a long finish and lots of ageability, there is no other choice but our Jerome Reserve.

    An homage to Jerry Lemelson, proprietor Eric Lemelson's late father, the Jerome Reserve is, quite simply, a blend of the most distinctive barrels of our best vineyards in a given vintage.

    Critical Acclaim

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    Lemelson

    Lemelson

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    Lemelson, Oregon
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    Lemelson Vineyards has quickly established themselves in the top tier of wineries producing some of the world's finest Pinot Noir. Eric Lemelson's strong commitment to sustainable agriculture, combined with a winery that blends the latest technical innovations with respect for centuries-old winemaking tradition, reflects the high level of quality that increasingly characterize Oregon wines. An Oregonian since the late 1970s, Lemelson's first career was not as a farmer, but as an environmental lawyer with a strong commitment to "green" principles. His father was the late Jerome Lemelson, one of the 20th century's most successful and prolific independent inventors. Eric Lemelson fell in love with Pinot Noir's subtle flavors and distinct textures early in the 1990s. He planted his first vineyard in 1995, five years after moving to a Yamhill County farm from Portland, where he had lived since 1979. Two years later, realizing that he loved the work involved in growing winegrapes, he planted an additional 30 acres of Pinot Noir and began planning for construction of a sophisticated, gravity flow winery. The winery's first vintage (1999) of Pinot Noir, Chardonnay, Pinot Gris and Rose was released in October 2001.

    Home to some of America’s most celebrated Pinot Noir, Oregon benefits from a marginal climate where grapes must struggle to achieve full ripeness—a challenge that results in high-quality fruit. By far the most important region is the Willamette Valley, which is further subdivided into six smaller AVAs. Surrounded on three sides by mountain ranges, the Willamette Valley is characterized by warm to hot dry summers and cool, rainy winters during which cloud cover is a near-constant. Along with the warmer AVAs to the south, including Umpqua Valley and Rogue Valley, it benefits from cool Pacific breezes during the growing season. Further inland, Columbia Valley to the north and Snake River Valley to the east experience cooler, wetter conditions. Post-prohibition viticulture is a relatively new addition to the state, which had been previously deemed unsuitable for the planting of Vitis vinifera grape varieties. That all changed in the mid-1960s, when Pinot Noir was first grown successfully along with other Alsatian varieties. Over the next two decades or so, Oregon continued its ascent to become to Pinot Noir powerhouse we know it as today.

    The obvious success story of Oregon is Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy, and is often more affordable than either one. The combination of elegant balance, high acidity, and rustic earth plus bright red fruit places it solidly in the middle of the spectrum for this versatile variety. Other successful varieties here include Pinot Gris, Chardonnay, and Riesling.

    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.

    HNYLEMPJR01C_2001 Item# 61693