Walnut City Pinot Noir Old Vines Select Reserve - 2021 (750ml)
Walnut City Pinot Noir Old Vines Select Reserve - 2021 (750ml)
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This reserve bottling is made from three sites: La Colina, La Cantera, and Carlton Hill, each representing a major soil type of the Willamette Valley; Jory, Laurelwood and Willakenzie respectively. All of the fruit was dry-farmed and certified Salmon-Safe. Fermented only with native yeasts, utilizing 20% whole clusters (stems) which adds a spicy depth and a bit more tannic structure to the finished wine. It was aged for 11 months in French oak barrels and rested in stainless steel tanks for a further 6 months prior to bottling.
The aromas are well composed with both red and purple fruit, with a slightly peppery undertone, some brushy wild herb/scrub and very fine silky tannins which have a long persistent finish.
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Pinot Noir is responsible for some of the world’s finest wines. Famed for producing the red wines of Burgundy and the Côte d’Or in particular, it is now widely grown in cool climates across Califonia and Oregon, and with increasing success in New Zealand. Although typically used to produce varietal wines, Pinot Noir makes a significant contribution in the wines of Champagne, where it is vinified as a white wine and blended with Cardonnay and Pinot Meunier. On the whole, fresh summer fruit of strawberries, raspberries and red cherries tend to be the identifying qualities, however richer versions express darker fruit including black cherries (kirsch), cherry cola, leather and violets to name a few.
Oregon is without a doubt establishing a reputation for producing to some of America’s finest wines, made from Pinot Noir, Pinot Gris and Riesling. The Willamette Valley is the largest and most well known AVA. The Dundee and Eola hills, as well as Ribbon ridge are three of its most promising sub-regions.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.
Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.