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2008 Dijon Clones Pinot Noir

Dijon Clones 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 2008 Dijon Clones Pinot Noir is a blend of 5 Dijon clones, grown on 4 different rootstocks sourced from 9 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.

 

As is the case with all of our Pinot Noirs, this bottling is 100% Estate grown and hand harvested fruit. The individual blocks were fermented with whole clusters and indigenous yeast from the vineyard. In the cellar, we aged the individual lots in French oak barrels for a minimum of 12 months. The blend is a reflection of our soils, microclimates and stewardship of the land.

 

The Vintage: The 2008 vintage is another example of “patience pays” in the vineyard. The growing season was an extended and cool vintage accumulating only 1,930 degree days, but with one of the best September ripening periods on record. September is the key month for developing flavors and aromatics in the berries.

 

Rainfall was typical with just a little shot of rain at the first of October. This is Mother Nature’s way of extending the growing season and to put her finishing touches on our vines. We began harvest on October 11th and concluded on October 30th with the Syrah and Viognier.

 

Tasting Notes:

Reflective red offers up candied spice cake, cinnamon, coriander, ginger, and incense. Fully ripe pie cherry precedes a tightly focused core of raspberry, cocoa and cultivated earth relenting to a mid-palate expression of minerality and mounting acidity, then yielding to a thorough  finish of echoing acidity and Darjeeling tea. 192 cases produced. Unfined and unfiltered.

 

Suggested food pairings: Grilled Prosciutto wrapped semi-boned quail over wilted spinach with morel couscous, or braised rabbit front quarters slow roasted with lentils, sweet onions, goat cheese and chanterelles.

 

 

2008 Dijon Clones Accolades

 

Jay Miller - The Wine Advocate, October 2011

 

The 2008 Pinot Noir Dijon Clones displays an entcing nose of cedar, spice box, violets black cherry, and plum. This sets the stage for a moderately structured, spicy, sweetly frited wine with good volume and length. Give it 1-2 years to fully blossom and drink it through 2018. 90 points.

 

Wine Enthusiast Magazine, December 2011- 92 points

 

Northwest Palate Magazine, September/October 2011- Highly Recommended

 

Aromas of dusty earth and red grape skins offer pretty flower blossom notes and a touch of cinnamon. Full-on sweet/tart flavors of raspberry and ripe cranberry are forward and lively on the palate. Accents of minerality, a touch of soap and talc, plus a floral overlay gives the wine dimension. Crisp acids and yielding tannins provide a healthy frame for the fruit. Though the body and texture are light and airy, the flavors are potent, and the wine finishes with echoes of fruit. Serve this with morel couscous and guinea hen.

 

Josh Raynolds - Stephen Tanzer's International Wine Cellar, July/Aug 2011

 

Light, bright red. Seductively perfumed, expressive aromas of dried red berries, allspice and cinnamon, with a slow-mounting floral quality and a hint of blood orange. Light in body but potent, offering sweet redcurrant and raspberry flavors that stain the palate. An intense spicy overtone carries through the nervy, mineral-driven finish. Lots of flavor intensity here but there’s zero fat on this wine. 92 points.

 

Oregon Wine Awards, May 2011 – Double Gold

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.