2007 Pinot Noir Rebecca's Reserve
This Pinot offers great acidity, slightly green/stemmy. Visually clear brick red color, dark cherry, red fruit with good backbone and minerality. Ths wine pairs well with grilled, roasted meats, veggies and hearty fish.
18 months in 25% new French oak barrels
This medium-garnet hued Pinot has a fruity nose, with a hint of horseradish and earth. The moderate tannins and acidity indicate a young, yet balanced wine. Very flavorful, and full of berry fruits, including cherries, blueberries, cranberries, and plum, with hints of toast. This wine is young, and will benefit from aging or decanting.
In 1990, Trudy and Keith attended a seminar where discussions Pinot Noir should be planted at a higher density in Oregon, similar to how the vineyards are planted in Burgundy (1 meter x 1 meter). In 1992, they decided to plant a small block of Pommard and Dijon 115 clones, but used 4 ft x 4 ft spacing, with a tractor break every fourth row. That gamble has paid off in spades. The wines from this block are consistently some of the most complex and ageable Pinot Noirs we produce.
The grapes were destemmed into 1-ton fermenters. After a 5-7 day cold soak, several strains of commercial yeast were added. The fermenters were punched down twice daily, dry. The fermenters were pressed after the cap fell, and allowed to settle overnight. The wine was then aged in barrels for 18 months.
Food Pairing Notes
Enjoy at cellar temperature with pork loin, grilled salmon, or mushrooms.