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Roco Wine - Marsh Estate - Pinot Noir 2013
- Producer Roco Wines
- Country USA
- Region Oregon
- Appellation Yamhill-Carlton
- UPC 0 15643 41237 0
Tasting notes
Huge and complex off the bat , with a nose full of North African spice and marionberry. Sweet raspberry, cola and pink peppercorn with gentle rose petal flavors. This wine is perfectly balanced with a finish that sails on a base of potent yet silky tannins.
Technical notes
VARIETAL: I 00% Pi not Nair
APPELLATIONS: Yamhill-Carlton
HARVESTED! Sept. 30th - Ocr. 1st, 2013
ALcoHoL: 14%
APPELLATIONS: Yamhill-Carlton
HARVESTED! Sept. 30th - Ocr. 1st, 2013
ALcoHoL: 14%
Vintage notes
We experienced quite a bit of sunshine in the spring but the weather became cool and wet in mid June making it difficult to determine when the midpoint of bloom occurred. We had the fruit set the 3rd week of June which led a late October harvest. The rest of summer just about record dry with a normal shot of rain in early September that helped dry vines go through Veraison. September 21st, the tables rurned as wet monsoon like conditions lasted unril the 27th. The Willamerce VaHey received record rainfall during that period of time. ROCO brought in fruit for our
white and sparkling wines prior ro rhe 22nd and the majority of our red fruit in by the 27th. The fr uit came in with surprising cleanliness due to our non-complacent farming methods. We also kept the canopies especially open in fall, pulling leaves by hand and cane positioning. These are the kind of wines I came up here ro make.
Winemaking process
ROCO Pinot Noir is hand picked 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 about five 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. T he
fermentations are hand punched twice a day to mix skins and fermenting juices. Ferments are allowed ro reach about 28 Ceslsius. A post-fermentation soak occurs until the wine is just right for removing from the skins and seeds. At that time the fermenr is gently pressed in our large tank press. The young wine is sent to barrel for Malo-lactic fermentation tt:o 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.