2010 OREGON PINOT NOIR
Production: 3580cases
Bottled: March3 to 16, 2012
Retail Price: $24.00
Jacques Tardy, Winemaker
The Vintage
The 2010 growing season started with bud break around early April. The spring turned out to be colder and wetter than the average even though the year had started with January to March much warmer and dryer that average. April to June was just plain cold and wet and peppered with hail storms resulting in some damage. Starting in early July the temperature rose to almost normal for a cool to average dry summer. The fruit set was very light following bloom the first 2 weeks of July. The clusters were small with some shot-berries (millerandage). Veraison started early to mid September, and harvest at Torii Mor from October 16 through 30. Botrytis was the biggest issue this vintage, but the bird pressure and their damage was heavy and pushed the hands of winemakers and growers many times.
The Vineyard
The grapes that comprise Torii Mor’s 2010 Oregon Pinot Noir come from 15 vineyards: Bella Vida, Cedarhills, En Gedi, Kathken, La Colina, McDaniel,Nysa, Olalla, Olson, Ordaz, Stardance,Tebri, Whybra,Varga, Yamhill Springs.
The Cellar
At Torii Mor it is believed that the best possible wine is crafted by fermenting grapes with indigenous yeasts and malo-lactic bacteria, keeping each blocks in designated lots until the final blending stage. This process enables us to not only know each vineyard individually, but also to express each vineyard’s characteristics, allowing us to optimize the final blend and produce a truly outstanding Pinot Noir. Harvested between October 17 and October 30th, the 2010Oregon Pinot noir was hand sorted,fermented with no whole clusters for 12 to 15 days, with up to 3 punch down a day, aged for 10 months in mostly French oak with some Hungarian oak; 22.46% new, 15.56% 1 year old,22.18% 2 year oldand the balance neutral oak.
Clonal mix: Pommard 49.18%,Wadensvil 15.47%,Dijon 115 13.65%,Dijon 777 12.94%,Dijon113 5.52%, the remaining 3.24% is made of Dijon 667, Dijon 114, 828and Coury Selection.
The Wine
The 2010 OregonPinot Noir has aromas ofdark cherries, wild flowers, oak and earth.The flavors are complex with red berries, spices, oak notes with a black cherry finish.Thetexture of the mouth feel is medium rich, withsweetness and a medium creamy finish.The tannin structure is evident through the wine spiciness and shows a light edge in the finish.The crisp acidity carries the flavors to a long spicy aftertaste with cherries, oak notes and spices. This wine can be enjoyed now with or without decanting, and will benefit from more bottle age. Tasted 5/18/2012
Wine Data
pH: 3.53
Total Acidity: 0.62625gr/100 ml
Alcohol: 12.85%
Residual sugar: 0.2gr/ 100 ml