Round and generous in profile, the 2016 Shea Vineyard Pinot Noir offers layers of mouth-enveloping ripe fruit flavors. On the nose touches of violet and lavender pair with bright hints of mulberry and berry bramble. Juicy blue fruit notes of mulberry, blueberry, and black raspberry lead into secondary flavors of Oolong tea leaf, fresh forest floor, and a touch of minerality imparted from the marine sedimentary soils found on this growing site. An opulent mouthfeel leads into a finish highlighted by a pleasant acidity and velvety tannin profile.
Shea Vineyard is located in the Willamette Valley’s Yamhill-Carlton District AVA. First planted to wine
grapes in the late 1980s, Shea Vineyard is a 200-acre property with 135-acres planted to Pinot Noir. Vine spacing is 5×7 yielding 1,245 plants per acre on sedimentary soil over fractured sandstone. Shea was one of the early vineyards in this area of Yamhill County and on this soil type and has been recognized by the US Department of Agriculture for outstanding stewardship of agricultural lands.
Fruit for the 2016 Shea Vineyard was hand picked between September 12th and 15th. The fruit was hand
sorted and soaked cold for six to ten days, after which native yeast fermentation was allowed to proceed
under temperature-controlled conditions in stainless steel open top fermentors with 40% whole cluster contribution. During primary fermentation, tanks were punched down up to two times per day. After
limited post-fermentation maceration, the wine was sent via gravity to 37% new French oak barrels and
aged for 12 months prior to bottling.