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Phone: 1.88.CUVEE (28833)
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Phone: 1.88.CUVEE (28833)
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© 1999 - 2012 Amalie Robert Estate, LLC |
2007 The Reserve Pinot Noir 2007 Vintage Primer
Every block within our 30 acre vineyard is individually hand harvested at its peak of flavor maturity and intensity. Block by block, the fruit is fermented in small 1.5 ton lots and matured for over 12 months in French oak barrels. Every vineyard block and clone/rootstock combination showcases something unique and special from the vineyard. After fermentation is complete, the wine is placed into a selection of barrels to mature. We source French oak barrels from several coopers. The wine takes a different path to maturity in each barrel, developing its own nuances. We taste all of our barrels of wine many times throughout the year. We experience the evolution of flavors and aromas and remember the significant events in our vineyard. The excitement of an early bloom, the mystery of a very light fruit set, the discovery of color change at veraison, and the rapture of harvest. Tasting each barrel of wine provides us a snapshot in time. We experience the wine’s development. As we taste through the cellar, we make mental notes on each barrel. By the time we begin blending trials, we each have a pretty intimate idea of our favorite barrels. Dena will usually lay claim to a few barrels, and Ernie knows to leave those for last. Ernie includes these barrel samples as well as his favorites in the blending trials. This wine is a 25 case blend from our two favorite barrels. The Vintage: The 2007 vintage was another example of cool climate viticulture. Our measure of this is degree days, or how much warmth the vines received. We registered below 1,900 degree days, the coolest year we have ever seen at Amalie Robert Estate.
The vines however, did not seem overly concerned. Bud break and bloom came as we have come to expect. Fruit set was not overloaded as we saw in 2006. This vintage brought considerable disease pressure to the Willamette Valley. We were fortunate to have been on top of the challenges for the year and had little incidence of compromised fruit. This in turn allowed us to let our fruit hang through the rains of early October. Harvest was “fast and furious” during the middle 2 weeks of October, and the Syrah and Viognier were picked on November 7th. Tasting Notes: Crushed fresh raspberries, cherry cola, mocha, cinnamon and Darjeeling tea define the aroma continuum. Montmorency cherry, Asian five spice, and rich red fruits are Lithe on the palate. Delineated acidity and firm grip provide a vibrant and extended finish. 25 cases produced. Suggested Food pairings: Braised lamb shoulder with dried cherries and a spritz of Meyer lemon juice over curried/cumin couscous and chanterelle mushrooms. This also is a perfect foil for whole roast duck and commensurate with your favorite after dinner cheeses including Shropshire and Mobier. 2007 The Reserve Accolades
Josh Raynolds - Stephen Tanzer's International Wine Cellar, July/Aug 2010
2006 The Reserve Accolades Josh Raynolds - Stephen Tanzer's International Wine Cellar, May/June 2009
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