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2017 Dundee Hills Pinot Noir

2017 Dundee Hills Pinot Noir

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$65.00
 
SKU: ASPNDH17Q

The 2017 Dundee Hills is opulent and teeming with balance. Wild berries and fresh roasted coffee on the nose lead to complex stone fruit flavors and the peppery nuance associated with whole-cluster fermentation. A master juggler, the ’17 Dundee Hills handles tannin, new oak, and minerality with remarkable finesse. Driven by quintessential Red Hills locales and flavors, the wine is a culmination of our 25-year legacy—an opus to our special surroundings.

Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Dundee Hills
Alcohol %
13.7
Wine Profile
Tasting Notes
The 2017 Dundee Hills is opulent and teeming with balance. Wild berries and fresh roasted coffee on the nose lead to complex stone fruit flavors and the peppery nuance associated with whole-cluster fermentation. A master juggler, the ’17 Dundee Hills handles tannin, new oak, and minerality with remarkable finesse. Driven by quintessential Red Hills locales and flavors, the wine is a culmination of our 25-year legacy—an opus to our special surroundings.
Vineyards
This proprietary blend features fruit sourced exclusively from our hillside estate vineyards in the Dundee Hills AVA. These vineyards are densely planted in rocky, volcanic soils from 800 to 4,800 vines per acre, leading to fruit of great depth and concentration of flavor. Each of our vineyard sites are individually farmed utilizing meticulous sustainable practices that best highlight the unique characteristics of each growing area. A mindful blend of five meticulously farmed vineyard sites, the Dundee Hills Vineyard Pinot Noir delivers a panoramic profile of place. The eclectic mix of blocks—varying dramatically in soil type, vine age, site, and aspect— affords detailed structure in the glass. A genuine sum of its complementing parts, this is the wine equivalent of a tight-knit musical ensemble or stunning mosaic.
Winemaking
Fruit for the 2016 Dundee Hills Pinot Noir was hand picked between September 5th to 10th. The fruit was hand sorted and fermented in wooden, concrete, and stainless steel open top tanks. During primary fermentation, tanks were pumped over and poured over, and near the end of fermentation, tanks were punched down up to two times per day. After non-inoculated fermentation, the wine was sent via gravity to 36% new French oak barrels and aged for 10 months prior to bottling.