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2005 Dijon Clones Pinot Noir

This wine is a blend of Pinot noir clones representing a collage of vineyard blocks. As with all of our blocks of Pinot noir, these blocks are individually hand harvested at their peak of flavor maturity and intensity. The fruit was fermented in small lots and then matured in French oak barrels from a selection of coopers.

The 2005 Dijon Clones Pinot Noir is a blend of 5 Dijon clones, grown on 4 different rootstocks sourced from 7 dry farmed blocks. The barrels of wine crafted from each block are culminations of the soil, rootstock, clonal selections and our unique microclimates. Yield: 1.85 tons per acre providing 0.92 bottles per vine.

Much like an individual instrument in a symphony, each barrel contributes its own unique character to the final composition. The individual clonal attributes are presented in the aroma and bouquet. The flavors and textures combine on the palate to provide depth and rich layers of Pinot noir fruit that are distinctly Oregon.

Tasting Notes: The 2005 growing season was a welcome relief from the recent warmer vintages and was a return to cool climate viticulture. The resulting wines show beautifully developed aromatics, lush red fruits and trenchant acidity. Look for great aging potential in these wines.

The 2005 Dijon Clones Pinot Noir is true to the soil and true to the vintage. The collage of sedimentary vineyard soils, 7 microclimates, unique clonal characteristics and the judicious use of oak produces the signature Amalie Robert Dijon clones aroma that rises exuberantly from the glass.

This gregarious wine dances on your palate displaying rich red fruits of Oregon Strawberry, Bing Cherries and a sweet core of earthy richness – think freshly picked Chanterelle mushrooms.

The integrated tannin and acidity balances the intense fruit concentration providing a long and sensuous finish. Unfined and unfiltered. 550 cases produced. 

Accolades:

Josh Raynolds - Stephen Tanzer's International Wine Cellar May/June 2007

Medium red. Fresh cherry and raspberry aromas are enlivened by tangy pepper and baking spice accents. Zesty, smoky red berry flavors gain sweetness and depth with air and are nicely framed by a dusting of fine-grained tannins. The lush, creamy finish features very good lift and persistence. 89 points.

Northwest Palate Magazine May/June 2007

Abundant aromas of ripe black cherry, smoky oak, fine garden soil, and a touch of tar delay you from tasting because the perfume is so appealing. When you do taste, your mouth is filled with swarming flavors of ripe cherry, plum, and cola with accents of cinnamon and charred toast. Big and mouth-filling, the plump style works thanks to a sound structure of tannins and trenchant acidity. Roast up some lamb chops for a great pairing treat.

Katherine Cole - The Oregonian November 13, 2007

Cinnamon-spiced cocoa in a wineglass - or, if you like, an example of how delicious pinot noir can be when aged judiciously in oak barrels. Uncork aromas of toasted coconut, caramel and raspberry truffle; then taste a soft and silky balance of fruit, minerality, acidity and tannin, finishing with nutmeg and cinnamon. Sip this sumptuous red by the fire while wearing your holiday best.

Rated 88 points - The Wine Spectator December 15, 2007

Awarded Silver - The Dallas Morning News April, 2008