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St. Innocent Temperance Hill Vineyard Pinot Noir 2009

Pinot Noir from Willamette Valley, Oregon
  • W&S92
  • BH92
  • WS91
13.5% ABV
  • WS91
  • JS92
  • WS91
  • WE91
  • RP90
  • WE91
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13.5% ABV

Winemaker Notes

The 2009 Pinot noir Temperance Hill has bright red fruit and floral aromas with hints of summer herbs, dried citrus peel and smoky spices. Full of vibrant red fruit on the entry, there are loads of spicy notes with bright, juicy acidity. Darker red fruits dominate the finish with rich mulled spices and hints of dark flowers. The flavors and textures combine to create a sense of purity that is the hallmark of this cool site in the Eola-Amity Hills. This purity that makes it a great match with grilled foods.

It matches perfectly with grilled salmon, meats, vegies and potato salad. Ready to drink, the 2009 Pinot Noir Temperance Hill will evolve over 8-10 years.

Critical Acclaim

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W&S 92
Wine & Spirits
High-toned rosy scents belie this wine's depth of flavor. The flavors are dark with black cherry accents, their density suggesting an age-worthy wine. It has the stuffing for something substantial, like roast duck.
BH 92
Burghound.com
There is just enough reduction present to take the edge off the otherwise pretty, pure and elegant nose of plum, red berries and cassis aromas. The restrained and equally refined medium-bodied flavors possess beautifully rendered tannins that contribute to the sophisticated mouth feel of the seductive, long and strikingly complex finish. This is well worth your attention.
WS 91
Wine Spectator
This earthy wine shows a silky feel to its flavors of berry, orange peel and tea, which come together with mineral notes to make the finish lively and expressive. Needs time to settle into itself. Best from 2013 through 2019. 920 cases made.
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St. Innocent

St. Innocent Winery

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St. Innocent Winery, Willamette Valley, Oregon
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St. Innocent Winery was founded in May 1988 by Mark Vlossak, the current winemaker and president, and eight investors. Ten tons of grapes were crushed the first fall, producing 396 cases of still and 176 cases of sparkling wine. Production increased to our full capacity of 6800 cases in 2004. The winery is located in Salem, Oregon, at the southeast corner of the Eola Hills, in the mid-Willamette valley.

St. Innocent produces small lot, handmade wines: seven single vineyard Pinot noirs and a blended Pinot noir called the Villages Cuvée, two Chardonnay from Dijon clone plantings, two Pinot gris, and a Pinot blanc.

The philosophy behind the winemaking at St Innocent is that the function of wine is to complement and extend the pleasure of a meal. The characteristics of a wine should enhance different food and flavor combinations - this interaction amplifies the pleasure of a meal. To this end, St. Innocent wines tend toward higher acid levels, and more diverse and balanced flavors.

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 Mediterranean 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 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. Silty, loess soils are found in the Chehalem Mountains.

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. 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 Villages or Cru level wines.

EPC18638_2009 Item# 113041