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2006 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 vines 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 2006 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.
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.
The Vintage:
2006 marks another warm and bountiful vintage for Amalie Robert Estate. The
growing season was warm without excessive temperature spikes or drought. Degree
days came in just under 2,200, rainfall from April through October was just
under 6” and seemed to come just at the right time. Ernie manages the vineyard,
but Mother Nature handles the irrigation program. These conditions provided for
beautifully developed and very expressive fruit.
 Tasting
Notes:
The 2006 Dijon Clones Pinot Noir is true to the soil and true to the vintage.
Aromas of crushed wild raspberries, rose petals and nutmeg introduce a palate
rich with Montmorency cherries and Oregon strawberries. The core of sweet fruit
and underbrush is punctuated with dried lavender and cocoa.
The integrated tannin and
acidity balances the intense red fruits and provides a mouth coating and
persistent finish. Unfined and unfiltered. 1,030 cases produced.
2006 Dijon Clones Accolades
Allen
Meadows - Burghound.com, January 2010
2006
Pinot Noir – Dijon Clones: (14.5%, $40, 1,030 cases, 12 months in French oak
34% new, 4th vintage for this wine). An attractive aromatic profile of red
and blue pinot fruit that possesses subtle spice and sandalwood hints gives
way to sweet, round and delicious medium weight flavors that culminate in a
sappy and lingering finish where only the barest trace of warmth can be
seen. This is really quite pretty and could be drunk now with pleasure or
cellared for up to 5 years or so. 89/2013+
Paul
Gregutt - Wine Enthusiast Magazine, October 2009
From
the estate vineyard, this blend of several Dijon clones was fermented with
indigenous yeast, 10% whole cluster, cellared a year in one third new French
oak, and bottled unfined and unfiltered. Young vines give it youthful cherry
and berry flavors, with a lively mouthfeel and highlights of herb, spice and
mocha. - P.G. (10/1/2009) - 90
Josh Raynolds - Stephen Tanzer's International Wine Cellar, May/June 2008
Bright red. Christmas spices
and red berry aromas are complemented by an exotic orange peel quality.
Light-bodied red berry flavors are brightened by tangy minerality and white
pepper, with a fine dusting of tannins adding grip. Gains weight with air but
remains lively. Clean and brisk on the finish, which emphasizes tightly wound,
slightly tart red berries and bitter cherry skin.
89 points.
Oregon Wine
Awards, May 2009: Gold
2005 Dijon Clones 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.
The Wine
Spectator, December 15, 2007: 88 points
2004 Dijon Clones Accolades
Josh Raynolds
- Stephen Tanzer's International Wine Cellar, May/June 2006
Light red. Flat-out gorgeous
nose of red berries, yellow rose and five-spice powder, with a chalky mineral
element adding energy and lift. Juicy, vibrant and pure, the nicely concentrated
flavors running the red gamut (especially wild strawberry), with an earthy note
of rhubarb. Wonderfully clean and brisk, but with no shortage of concentration
or flavor impact through the finish. Develops a wild, sweet note of underbrush
with air. This is strikingly pure, unadorned and pretty pinot. 91 points.
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