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Cristom Jessie Vineyard Pinot Noir - 2022 (750ml)
Cristom Jessie Vineyard Pinot Noir - 2022 (750ml)
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First established in 1994, Jessie Vineyard was named for founder Paul Gerrie’s paternal grandmother, Jessie Sommers Gerrie. Perhaps the most challenging vineyard to farm on the Cristom estate, these 11.5 acres of dramatically steep (up to a 33% grade), densely planted Pinot Noir situated on the mid-slope of our east-facing volcanic hillside (345 to 565 ft) produce some of the most seductive and complex wines we craft.
Tasting Notes: Floral, umami, and savory characters of rose petals, shiitake mushrooms, and charcuterie intermingle with crunchy cherry and strawberry rhubarb. Firm, textural tannins and fresh acidity lead to a persistent finish. - cristomvineyards.com
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Pinot Noir is responsible for some of the worldâ??s finest wines. Famed for producing the red wines of Burgundy and the C?´te dâ??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 Americaâ??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.