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Ponzi Vineyards - Willamette Valley - Pinot Noir Rose 2018
Tasting notes
This intriguing nose of wild strawberries, candied orange peel, and struck flint mingle with floral aromas of chamomile, gardenia leaf, crushed rose petal, and cherry blossom. The mouth is bright and
balanced with a notes of Kaffir lime, cardamom, and a gingery sweetness to finish.
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
The 2017 Ponzi Pinot Noir Rose is a blend of fruit from high elevation Merten Vineyards, blended with old vine fruit from Dion Vineyards and Ten Peaks Vineyard, a beautiful cool site outside in the coast range.
Vintage
The 2017 vintage was a welcome throwback to more classic vintage years after the previous five warm years. The winter was unusually cold and snowy. That extended into a cool spring, delaying bud break by a few weeks into April and bloom following suit in late June. The summer came dry and warm, for the most part, though we saw plenty of grey skies due to smoke from fires in the north and east.
Fortunately, the Willamette Valley was spared any effect from the smoke and may have even benefited from some protection from sunburn in the hottest part of the summer. Set was very large, so judicious fruit thinning was required to maintain quality and control volume. Harvest began in late September and long mild days ensued. Cool nights kept acids brilliant and bits of rain here and there ensured beautiful conditions for ripe, clean fruit with mature skin and seed tannin. Reminiscent of recent vintages--2010 and 2011--this vintage will be one to enjoy immediately and for the long term.
Fortunately, the Willamette Valley was spared any effect from the smoke and may have even benefited from some protection from sunburn in the hottest part of the summer. Set was very large, so judicious fruit thinning was required to maintain quality and control volume. Harvest began in late September and long mild days ensued. Cool nights kept acids brilliant and bits of rain here and there ensured beautiful conditions for ripe, clean fruit with mature skin and seed tannin. Reminiscent of recent vintages--2010 and 2011--this vintage will be one to enjoy immediately and for the long term.
Vinification
The fruit was destemmed and macerated for 24 hours before pressing to stainless steel for fermentation. The fermentation was cool and long and malolactic was inhibited to retain the bright, fresh fruit
character. A portion was fermented in neutral Pinot Noir oak barrels and allowed to complete malolactic to add a touch of creaminess to the mid palate. Alcohol is 13.0%. Finished pH is 3.29. Residual sugar is 3.0 g/L.
