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2017 Red Hills Vineyard Pinot Noir

2017 Red Hills Vineyard Pinot Noir

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$100.00
 
SKU: ASPNRH17B

The sun-kissed nature of the vineyard yields sensuous aromatics from rose petal to marigold. The 2017 Red Hills Vineyard Pinot Noir starts floral before taking on voluptuous notes of chocolate-cherry cake and radiant red fruit. Instinctive, alluring, and lasting, this wine beautifully illustrates Pinot Noir’s most immersive characteristics. It also spotlights the more emblematic traits of the Dundee Hills, from botanical fragrances to concentrated fresh fruit notes.

Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Dundee Hills
Alcohol %
13.4
Wine Profile
Tasting Notes
The sun-kissed nature of the vineyard yields sensuous aromatics from rose petal to marigold. The 2017 Red Hills Vineyard Pinot Noir starts floral before taking on voluptuous notes of chocolate-cherry cake and radiant red fruit. Instinctive, alluring, and lasting, this wine beautifully illustrates Pinot Noir’s most immersive characteristics. It also spotlights the more emblematic traits of the Dundee Hills, from botanical fragrances to concentrated fresh fruit notes.
Vineyards
Our Red Hills Estate is a 23 acre vineyard in the Dundee Hills AVA. This gentle, south-facing slope ranges in elevation from 360 to 570 feet and is composed of basaltic Jory soil. Vines here range from 20 year-old selfrooted Pommard clones planted to 800 vines per acre, to Dijon clones planted to 4,800 vines per acre. Farming is meticulous and detailed, utilizing sustainable practices. Relatively warm and wonderfully consistent, Red Hills Vineyard is rooted to a gentle slope on the north end of the Dundee Hills. Having put in the hard work of digging through fiery orange iron-rich soil to the rocky volcanic bedrock beneath for more than two decades, the seasoned vines produce a consistently healthy crop of deeply layered fruit.
Winemaking
Fruit for the 2017 vintage was hand picked on September 16th through October 5th. The fruit was hand sorted and fermented in stainless steel and wooden 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 46% new French oak barrels and aged for 15 months prior to bottling.