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Ponzi Willamette Valley Pinot Noir 2001

Pinot Noir from Willamette Valley, Oregon
    0% ABV
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    Try the 2014 Vintage 39 99
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    Winemaker Notes

    The Pinot Noir Willamette Valley blend is enjoyable at an early age, presenting full, soft flavors of dark fruit and spice, consistent year after year.

    Pinot Noir grapes were hand picked from Durant, Andersen, Temperance Hill, Aurora and Ponzi Estate Vineyards. Yields were 1-2T/acre. All of the fruit was hand sorted and lightly crushed - leaving 70-80% whole berries. Fermented in 1.5 ton or 6 ton open-top fermenters, peak temperatures reached 90 degrees. The fermenters were either treaded or manually punched down twice a day (for 12-20 days) before lightly pressing. This wine was aged in French oak barrels (30% new), for 11 months without racking. It was bottled by gravity without filtration or fining and was aged in bottle for four months before its release.

    Critical Acclaim

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    Ponzi
    Ponzi, Willamette Valley, Oregon
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    Thriving under the second generation for more than two decades, this family owned and operated winery is internationally acclaimed for crafting some of the world's finest cool climate wines. For more than forty years, Ponzi Vineyards has set the standard for New World Pinot noir production with innovation in gravity flow and gentle handling techniques. All 130 acres of Ponzi vineyards are certified sustainable, recognizing the winery’s commitment to environmental responsibility. Ponzi Vineyards continues to set the bar for Oregon wines and remains at the forefront of the nation's top wine producers.

    Willamette Valley

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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

    The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

    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.

    CAR232055_2001 Item# 62745