Red Wine Roco Wine - Wits' End Vineyard - Chehalem Mountains - Pinot Noir

2014

 
Roco Wine - Wits' End Vineyard - Chehalem Mountains - Pinot Noir
Roco Wine - Wits' End Vineyard - Chehalem Mountains - Pinot Noir
Screw Cap
SKU
71025-14/6PK
Last cases! Item on back-order
Wine Enthusiast 91
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Technical Info

About Wits' End Vineyard Pinot Noir

This is one of two estate grown Pinot Noirs from Rollin and Corby's Wits' End Vineyard. Nestled 450ft above sea level on a gentle south slope of the Chehalem Mountains AVA, the property is entirely in blonde marine sedimentary soils. Intensely spice driven with herbaceous notes to compliment the dark fruit and tobacco flavors. This wine delivers the most classic expression of high quality Willamette Valley Pinot Noir.

Technical notes

VARIETAL: 100% Pinot Noir
APPELLATIONS: Chehalem Mountains AVA
HARVESTED: September 15th
VINEYARDS: Wits’ End Vineyard
ALCOHOL: 14.50%
CLONES: 777, 667, & 3A (The ROCO Selection)
ELEVATION: 400ft- 500ft
SOILS: Marine Sedimentary

Vintage notes

We had great weather during bloom in early June leading to many large clusters on the vines. The potential to over crop was the real viticulture challenge of 2014. We learned from past vintages that dropping a significant number of clusters per vine near Veraison (berry color change) is required for truly focused, delicious wines. The summer brought us near a record number of 90 degree days. It's often said that the vintage is made in the last couple weeks of harvest. Cold crisp night temperatures days before harvest brought amazing fruit flavors and acidity. Picking took place on September 15th.

Winemaking process

ROCO Pinot Noir is handpicked and then chilled overnight to 38 Farenheit in our large cold room. The chilled bunches are gently de-stalked and the whole berries fall into small 1.6 ton open fermenters. The berries soak for ten days before beginning ferment with our proprietary, house-cultured indigenous wine yeast. Soaking allows gentle extraction of color and flavor from the berry skin, and not the bitter-tasting seeds. The fermentations are hand punched twice a day to mix skins and fermenting juices. Ferments are allowed to reach about 28 Celsius. A post-fermentation soak occurs until the wine is just right for removing from the skins and seeds. At that time the ferment is gently pressed in our modern tank press. The young wine is sent to barrel for Malo-lactic fermentation to soften the acidity and to add further complexity, then racked once to a mix of new and three-year-old, tight-grained, French oak barrels. The wines are aged in barrel for 18 or more months before bottling.

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