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Willamette Valley Vineyards Pinot Noir 2014 Wine Review

Willamette Valley Vineyards Pinot Noir 2014

Willamette Valley Vineyards Pinot Noir 2014

Willamette Valley, Oregon, United States

Community Score:91/100

Community Reviews: 2

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Price: $28.00

Drink: 2014-2019

Bottle size: 750 ml

Alcohol: 12.8%

Sweetness: Dry

Wine Type: Red Wine


Winery: Willamette Valley Vineyards

Natalie's Score: 91/100

A racy, exciting Oregonian Pinot Noir with vibrant acidity on the palate for a variety of dishes. Aromas of fresh, ripe cherry and spicy woodland berries. Medium-bodied, silky texture and long finish. The grapes were fermented from whole cluster (uncrushed) grapes for maximum freshness and flavour. Love it! Pair this with grilled fish, suishi and spicy dishes.

Pinot Noir food pairings: rich, bold flavors such as sautéed mushrooms and caramelized onions. Also good with bold cheeses..

This Willamette Valley Vineyards Pinot Noir 2014 was reviewed on October 30, 2015 by Natalie MacLean

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Reviews and Ratings

The stylistic vision of this wine is pure
Pinot Noir fruit with a soft juicy mouthfeel,
balanced oak and soft, sweet, ripe tannins.
The methodology includes attention to
detail from vineyard to bottle: picked at
peak ripeness, the fruit is gently destemmed
with approximately 70% of the grape
berries remaining intact for intra-berry
fermentation (which adds fruitiness). Prior to fermentation, the must undergoes a four day cold soak extraction to improve fruitiness and mouthfeel. After 3-5 days the must is inoculated with yeast and allowed to warm up to peak fermentation temperature of
88 degrees F. Fermentation takes place for
approximately 10 days in small lot ¾ ton, 11/2 ton and 10 ton vessels. Three times daily, we gently mix the cap back into the juice for greater flavor and color extraction. This is done by hand punch down in the smaller fermenters. In the 10 ton fermenters, the cap is mixed back into the fermenting juice through a process call pneumatage where blasts of air are introduced at the bottom of the fermenter causing the skins to be drawn back down the inside wall of the fermenter. A light pressing takes place at under 1% sweetness before the juice is allowed to settle in stainless over night. The following day the new wine is barreled with light fluffy lees where it finishes primary fermentation and undergoes malolactic fermentation.

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