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White Rose Dundee Hills Pinot Noir 2009

Pinot Noir from Dundee Hills, Willamette Valley, Oregon
  • RP91
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Winemaker Notes

The 2009 Pinot Noir White Rose Vineyard is a selection from the four oldest blocks in the vineyard planted in 1980 and was made with 60% whole clusters. The wine was aged for 15 months in 8% new French oak. Medium ruby red in color, it sports an enticing nose of exotic spices, incense, cedar, rose petal, cherry, and raspberry. In the glass it opens to reveal exceptional elegance, excellent concentration, and impeccable balance. It is likely to provide enjoyment for another 8-10 years.

Critical Acclaim

RP 91
The Wine Advocate

The 2009 Pinot Noir Appellation Series Dundee Hills is a blend of the Durant and White Rose vineyards made with 40% whole clusters and aged for 15 months in 16% new French oak. Inviting aromas of cinnamon, clove, incense, cedar, cherry, and cranberry compose the bouquet of this already complex, finesse-styled, suave offering. Impeccably balanced and lengthy, it will benefit from 1-2 years of cellaring and provide enjoyment through 2021.

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White Rose

White Rose

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White Rose, , Oregon
White Rose
In the summer of 2000, Greg Sanders knocked on the door of an old farm house sitting at the top of the Dundee Hills in Oregon's Willamette Valley. The house was just up the gravel road from a few of Oregon's most notable wineries: Archery Summit, Domaine Drouhin Oregon and Domaine Serene. Surrounding the farm house was a small vineyard, self-rooted in 1980, that over the years had become known for the quality of its fruit. St. Innocent, Panther Creek and Torii Mor, had all purchased fruit from this site, bottling wines and designating them as "White Rose Vineyard". Having been an impassioned fan of pinot noir for many years, it was Greg's dream to own a vineyard from which he could produce artisanal, hand-made wines of outstanding quality. His search had led him to the top of this hill, and when he left, he took with him the deed to a dream.

The objective of our winemaking is to present the terroir of our vineyards in a pure, focused style, enabling an expression of elegance and clarity that only great vineyards can achieve. Aromatic complexity and depth of flavors that demonstrate varietal typicality are the fundamental goals for all our wines.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

VTLWRDUNDEEPN_2009 Item# 114488

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