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Phone: 1.88.CUVEE (28833)
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Phone: 1.88.CUVEE (28833)
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2008 Wadenswil Clone Pinot Noir
Wadenswil Clone is a 2 barrel selection of Wadenswil Clone Pinot Noir. Code named “JINJI” during the selection process, this blend was consistently the most complete and satisfying blend of Wadenswil from 2008. Our last Wadenswil Clone bottling was 2003.
This 2 barrel selection is comprised of 2 small blocks. The first barrel “J1” represents an east facing planting of about 1,200 vines – block 3. The second barrel “N/J” primarily represents a south facing block of about 1,400 vines – block 10. Ernie spends a little extra time here during the growing season, as he likes what’s there – a lot.
As the evaluations progressed, the “J1N/J“ selection was always in the “Hi” ranking of the “Hi-Med-Lo” scale. The blend affectionately became known as “JINJI” and was also the first sample to be fully consumed after the official tasting trials were completed. This is another unmistakable sign of quality.
It may seem that we go to a good deal of trouble to explain an inconsequential event, but it is not so. Wadenswil Clone Pinot Noir grown on our sedimentary soils is, for us, what Pinot Noir is all about. The full range of Pinot Noir aromas and flavors along with a dizzying array of mid-palate textures and reverberating acidity define the Wadenswil Clone.
As the wine maturates in barrel, we are continually “thieving” and evaluating each barrel. While written records are very important, especially as we age, our mental and physical impression of each wine drives us.
As each sample is tasted and re-tasted, we begin to better understand what each blend represents and the promise it holds for future development. In 2008, “JINJI” reigned supreme. A special “Thank You” to our very good friend and Chef de cuisine, Christof “the bone crusher,” for his help in validating this blend.
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: Smoldering red. Cigar box, incense, pomegranate, and Texas Ruby Red grapefruit zest provide intrigue. The palate is focused and transcending with cerise sauvages noires, unsweetened cranberry, baking chocolate, five spice, and black tea leaves. The lengthy finish is characterized by the culmination of mid-palate acidity, fine grained stem tannins from extended barrel aging and the immediate desire for roast duck.
This wine is best described by a colloquial expression reserved for steam locomotives of old rounding the bend “High, Wide and Hansom.” At a 50 case production, it is the only Pinot Noir we offer as a futures purchase. Unfined and unfiltered
Suggested Food Pairings: Roast whole duckling with heirloom squash and sautéed Brussels sprouts with onion and Pancetta. Pungent blue cheeses and quince paste.
2008 Wadenswil Clone Accolades
Wine & Spirits, October 2011 Wine & Spirits Magazine, April 2012 - Year's Best Pinot Noir article
A two-barrel lot selection of the Wadenswil clone, this dark red has a savory earthy foundation under black plum scents. With air, a smoky, wet soil note emerges ad the lush, dark cherry flavors gain prominence while brisk acidity and a modest stem-spice astringency shores up the finish. For coq au vin. 92 points.
Josh Raynolds - Stephen Tanzer's International Wine Cellar, July/Aug 2011
Bright red. Displays an array of red and dark berry scents, along with notes of cherry-cola, pungent herbs and baking spices. Sappy, deeply pitched cherry and black raspberry flavors are well concentrated but surprisingly lively, picking up a zesty mineral quality with air. Dusty tannins add grip to the sweet, incisive finish. This benefits a lot from air; it was fermented with whole clusters, as are all the pinots here. 91 points.
Oregon Wine Awards, May 2011 – Double Gold
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