Perfect Pinot Noirs 4-Pack

Carhill Cellars Pinot Noir Willamette Valley 2018

A classically styled Willamette Valley Pinot Noir with a good balance between notes of red fruit along with earthy and spicy undertones that demonstrate the terroir of the vineyards resulting in a complex, ageable wine.

The 2018 Pinot Noir Willamette Valley is sourced primarily from Bramblett Vineyard, a small, well-cultivated site in the northern hills of Willamette Valley near the town of Banks. Bramblett is a south-facing vineyard at about 300ft elevation with a mix of 667, 777, and Pommard clones and produces a more earthy, spicy Pinot that has good structure and aging potential. A small portion of the 2018 Willamette Valley comes from the La Cantera Vineyard in Chehalem mountains. La Cantera has a more fruit-forward profile that balances Bramblett and yields a Pinot Noir with aging potential but can also be enjoyed young.

Juicy Rebound Sonoma Coast Pinot Noir 2017

2018 BOUGETZ CELLARS PARCHED. SONOMA COAST PINOT NOIR

WINEMAKERS NOTES:
The 2018 parched. Pinot Noir is a single vineyard wine originating from the Gold Coast Vineyard in the Sonoma Coast AVA. The fruit is sourced from two blocks, which are planted to the 777 clone. The wine was aged on the lees, with monthly stirring, while aging in 30% new French oak. This wine displays dark, black cherry notes, with a tantalizing spiciness on the palate. Showing a richness from the extended hangtime, this wine will develop more with a couple of years bottle aging. 

HARVEST NOTES:
The 2018 growing season began with a relatively dry spring and just a bit below normal rainfall over the winter. Budbreak was close to normal, leading to flowering in late May. The summer didn’t see too many heat spikes, but we were treated to cooler than normal mornings, which slowed down the maturation process leading to a night pick on October 1st, about two weeks later than the previous year. 

Harvest date:  October 1st, 2018 
Appellation: Sonoma Coast
Vineyard: Gold Coast Vineyard
Brix at harvest: 25.1
Crush: De-stemmed, 100% whole berry
Fermentation: 14-day ferment, after 5-day cold soak
Aging: 10 months, with 30% new and 70%once used French Oak
Alcohol: 14.5%
pH: 3.57
TA: 6.00 g/L
Bottled: July 2019
Case production: 343 cases
Winemaker: Thomas Bougetz