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Ponzi Vineyards - Willamette Valley - Pinot Noir Reserve 2015
Wine
The Pinot Noir Reserve comes from primarily estate fruit, including from some of Oregon's oldest vines. In some years the Ponzis will choose to add complementary parcels from longtime grower partners. The constant is that the heart of the wines is from old vines grown on Laurelwood soils in the Chehalem Mountains AVA. Ponzi's Pinot Noir Reserve is one of the ultimate examples of artisanal, site-expressive Pinot Noir in the United States today, year after year epitomizing a character of restrained power.
Estate
In the late 1960s Dick and Nancy Ponzi uprooted their family to pursue a dream of producing world class Pinot Noir. After research trips to Burgundy and an extensive search, they purchased 20 acres on a small farm just southwest of Portland, Oregon. The winery was founded in 1970, and the
first 4 barrels of wine produced in 1974. Ponzi has since become internationally acclaimed for its Pinot Noir, Chardonnay and Pinot Gris. For the last 25 years President Maria Ponzi and Winemaker Luisa Ponzi have brought the estate to even greater heights, setting the standard for Oregon and remaining at the forefront of the nation's top wine producers.
Vineyard
Soils: Fruit was sourced from Ponzi Vineyards’ Aurora, Abetina, and Avellana Vineyards on Laurelwood soils in the Chehalem Mountains AVA. Additional lots were from Zenith and Bieze Vineyards in the Eola-Amity AVA. Laurelwood soil is a mixture of Basalt and Loess particular to the Northern Willamette Valley.
Farming: All of their vineyards have been LIVE Certified Sustainable, the highest international standard of sustainable viticulture.
Grape Varieties: Pinot Noir.
Farming: All of their vineyards have been LIVE Certified Sustainable, the highest international standard of sustainable viticulture.
Grape Varieties: Pinot Noir.
Vinification
Fermentation: In small lots with 5 days of cold soak to increase aroma and color, the peak temperatures reached 90°F. Aerated or manually punched down twice a day (for 12-20 days) before a 7 day post-fermentation maceration to increase structure and length.
Aging: French oak barrels (30% new) for 20 months. Racked and bottled by gravity without filtration or fining. Aged in bottle for 5 months before its release.
Alcohol: 13.7% ABV
Aging: French oak barrels (30% new) for 20 months. Racked and bottled by gravity without filtration or fining. Aged in bottle for 5 months before its release.
Alcohol: 13.7% ABV
