Good Morning Wooters.
It is I, xpPinotGuy, GM or Expression wines.
This is the debut of our 2009’s. I chose Woot as the first place to offer this wine - it is a good audience and there are plenty of you you have supported our wines and who are now members of our wine club–it has been great to have you aboard!
In any case, we sold out of our 2008’s from Oregon in about 3-4 months. Frankly, in my opinion, the 2009’s are a little more “Oregon” than the 2008’s, but if you are interested in some third party discussion on 2009 from the Willamette - I have attached below the vintage discussion from Jancis Robinson’s 2009 Oregon vintage report for your review.
Live Long and Prosper,
‘We had almost record long hang time this year. The fruit was deeply ripe and, because of a three-day, late-September heat spike, sugars got quite high. The wines seem in balance, though. The lush, ripe wines will probably be received quite enthusiastically if the past is any guide.’ Dick Shea, Shea Vineyard/ Shea Wine Cellars
‘There is a personality to each vintage, a pedigree made of weather and terroir that is both intellectually and hedonistically interesting. This vintage is similar to 2002, with good weather during harvest and lots of fruit, therefore satisfying both winemakers and accountants. Flavors are mineral-accented, with no real overripe characters. Whites are typically white flower, spices and stone fruit in character, again with no over-ripeness showing. In general, Pinot Noirs will be flashy and spectacular this year, with good heat for phenolic ripeness, cool final ripening conditions the last 3-4 weeks to retain acidity, and yields that, although not excessive with appropriate crop thinning, give great wines in good quantity. Some early-season heat in warmer sites contributed to a little botrytis and dessication, so we justify sorting conveyors and even a pass of vineyard sorting, made easy to take with lots of clusters hanging. With site differences, we brought in fruit bright and acid-driven, but also rich and broad-palated, fruit from warm or lower-yielding sites.’ Harry Peterson-Nedry, Chehalem
‘Three weeks prior to harvest, we had one inch of rain over a weekend, followed by several warm days near 90 with drying winds. Concerns of the effects of desiccation/shriveling have given way to fresh fruit aromatics with an emphasis on the high notes. Wines appear very balanced in their alcohol and acidity levels. Colour is in a normal range, neither light nor intensely dark.’ Ken Wright, Ken Wright Cellars
‘We ended up with that rare combination of excellent quality and quantity. Hang time was long, sugars were high, especially toward the end. But I’m convinced that there will be a lot of excellent wine made – probably much like 2006. Here at Bethel Heights Vineyard, we left soft fruit hang for longer than I can remember in 30-plus vintages, and that has to be a good thing.’ Ted Casteel, Bethel Heights
‘This year is characterised by big berries, which means that patient vintners will be rewarded by long soaks and time coaxing flavours and pigment out of the fruit. 2009 will make good to excellent wine depending on skill and patience of the vintner. It is a year of the winemaker, not vineyard. Sugars got up there while we all waited for flavor, so alcohols will be higher but the flavor is there for those who know how to get it.’ Steve Girard, Benton-Lane Winery
‘As we approached harvest we had cooler, more normal temperatures. The result was that we saw Brix levels higher than normal, but we had plenty of hang time to reach full maturity without excessive alcohol in most varieties. Later-ripening varieties like Riesling ripened more slowly in the cool weather of mid- and late October, so alcohol levels were normal, but acid and pH levels were perfect. This vintage will give us big wines with plenty of ripe fruit character, but not at the expense of good acid balance. The Pinot Noir has very dark color and more body than usual for us. The early whites (Pinot Gris) will be ripe and mouth filling with more tropical notes but the late varieties like Riesling will be more typical of a cooler vintage.’ Rudy Marchesi, Montinore Estate