Vintage Notes

The 2015 vintage was both hot and dry generally yielding wines of warm fruit and power. Since there was no weather or disease pressure, it was up to the terroir and the winemakers to produce what they felt should be the best possible outcomes. In retrospect, a lot of the Pinot Noirs are darker in fruit, spicy and warm on the palate. The better examples are perhaps a bit more structured when acidity could be preserved, showcasing fresher aromatics.  

HARVEST & WINEMAKING NOTES 

Every wine produced under the Angela Estate label is single vineyard, estate Pinot Noir. The vines are farmed nutritionally, which treats the microbiology in the vineyards section by section. Soil and stem samples are analyzed for nutritional value. It is the most specific grape farming imaginable.

Our fruit is hand harvested in the early morning in small 14” buckets. It is then hand sorted and de-stemmed, deposited into one-ton bins for small-batch fermentations. After fermentation, the free-run juice is settled and put into barrel. The must is placed in “The Girls,” specialized bladder presses for gentle pressing that do not exceed one atmosphere of pressure. The wine rests for 11 months in 30% new French oak barrels. We like Cadus barrels for their warm tonality.

WINE STATISTICS 

APPELLATION: 100% Yamhill-Carlton AVA
COMPOSITION: 100% Pinot Noir
AGEING: 11 months in 30% NFO
CASE PRODUCTION: 8500 cases (9L)
TA: 5.7 G/L
ALCOHOL: 13.5%
pH: 3.75 

WINE STATISTICS 

Planted in 2006 by Ken Wright and crew, the Angela Vineyard is located in the Yamhill-Carlton AVA. The soils are ancient marine sediment soils: Wellsdale, Peavine, Willakenzie & Melbourne. The elevation runs between 250’ – 400’. The clonal selection is: Wadenswil (17 acres) Dijon 777 (12 acres) and Dijon 115 (5 acres) on Riparia Gloire, 101-14 & 3309 rootstocks. Located on the Savannah Ridge, a unique outcropping of soil that leaves our site drier and accesses mother rock in 5 – 7 years.

Empyrean Wines

Empyrean Wines takes its name from the Empyrean sphere, the highest of ten heavens in the Paradiso of Dante’s Divine Comedy. Each of our wines is named for the heavenly constellation that we believe both describes its character and guides our crafting. In the long warm days, cool nights, varied soils and gentle influence of the Coast Range, we believe we have found a paradise for Pinot Noir grapes in the Willamette Valley’s Yamhill-Carlton AVA.

Empyrean “Lyra” Yamhill-Carlton Pinot Noir 2017

• This Pinot Noir is named for the ancient constellation Lyra, The Lyre. Like the instrument itself, Lyra is soft, melodious and graceful.
• Lyra expresses a balanced composition of Pommard, 115, 777 and Mt Eden clones.
• A restrained use of oak, with a mix of French oak barrels ranging from new oak to neutral, make this wine immediately approachable.
• Lyra exhibits deep ruby color, with notes of brambly fruit that give way to soft earthiness, fine tannins and a long finish.
• An excellent wine with food: pair with hard aged cheeses, charcuterie, wood-fired pizza, poultry and roasted meats.
• Crafted to drink now or cellar for up to 5 years.

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 

HOOK & LADDER RUSSIAN RIVER VALLEY PINOT NOIR 2017

THE VINEYARDS: Cecil De Loach planted these delicate Pinot Noir vineyards in 1973 in the Russian River Valley. Located on the plains and gently rolling hills off Olivet road in western Santa Rosa, this area provides an excellent medium for the coastal fog that blankets our fruit in the mornings and evenings. The cooling moisture facilitates a longer growing season in which Pinot Noir thrives.

THE GROWING SEASON: Coming off one of the wettest winters on record, the 2017 growing season soon normalized with bud break occurring later than that of the drought years. Throughout summer we saw numerous heat waves that sped the maturation of the vines while a cooler August allowed this pinot noir to ripen more slowly and evenly leading up to the pick.

THE WINEMAKING: We use old world techniques, whole berries, and whole clusters to make our Pinot Noir in small batches that we "punch-down" up to three times a day. After native yeast fermentation, the wine is aged in French oak barrels for up to 8 months to achieve optimum balance and complexity.

THE WINE: Our Pinot Noir displays a beautiful shimmering garnet color, followed by aromas of almond-vanilla and fresh strawberry. A layered palette of full ripe flavors consisting of luxardo cherries, brown sugar, and sandalwood with a dark chocolate drying finish that lingers. This is a beautiful, delicate Pinot Noir that will age nicely.

HARVESTED: August 29 - September 8th
ALCOHOL: 14.2%
TA: .61
pH: 3.62
CASES PRODUCED: 3,677
AGING: 8 months in 100% French Oak, 20% New Oak
ESTATE BOTTLED: June 7, 2018
WINEMAKER: Jason De Loach

2015 MAISON L’ENVOYÉ THE ATTACHÉ PINOT NOIR

REGION: Willamette Valley, Oregon
VARIETALS: Pinot Noir (Clones: Pommard/Dijon 114/115/777)
MATURATION: 12 months in 100% French oak (35% new)
ANALYSIS:  13.6% alc/vol  I  TA: 4.8  I  pH: 3.54  

VINTAGE: 2015 was a nearly ideal growing season. It began with a warm winter and above average temperatures continued through the summer. Light scattered showers in late August and a return to normalcy in September gave a break to what was an intense growing season. The result was concentrated, balanced fruit throughout one of the driest and warmest vintages in Oregon’s winemaking history. 

AVAs & VINEYARDS: Eola Amity - Eagle Crest, Eola Springs, Popcorn. McMinnville - Hyland. Willamette Valley - Croft. Yamhill Carlton - Bishop Creek, Fairsing, Gran Moraine, Stardance.

WINEMAKING: The Attaché is a barrel selection culled from both alluvial and volcanic vineyard sites. An indigenous, whole berry fermentation took place employing a gentle infusion technique to extract color and depth without excessive phenolics. The wine then matured for 12 months in French oak barriques, 35% of which were new.

TASTING NOTES:   Vibrant aromas of wild berries, dried fl owers and sage with touches of spice and woodsmoke. The palate fi lls the mouth with fl eshy red fruits, cherry cola and earthy layers. Gentle tannins provide a structured yet soft frame to the fruit which is kept in line by a satisfying minerality. The wine fi nishes long with clarity and focus.

CRITICAL ACCLAIM: 92 pts Vinous, 90+ pts Robert Parker Wine Advocate

ABOUT MAISON L’ENVOYÉ: Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé, ‘The House of the Messenger’ traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, they champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. This project has been a standout since its debut in 2011 including Wine & Spirits naming Maison L’Envoyé a ‘Winery To Watch’ in 2015.

Longboard Vineyards Russian River Pinot Noir 2017

Few areas in the world are blessed with just the right balance of warm days and cool nights that are needed to produce great Pinot Noir. The Russian River Valley appellation is one of those areas - and we take full advantage of it. To begin with, we choose to work with growers who know this varietal and we collaborate with them to grow and pick the fruit when flavors are well developed but before any overly pruney or raisiny characters show up.

We then ensure grapes are hand-picked at night or at first light and delivered cool to the winery where they are de-stemmed (not crushed) and allowed to cold soak for three days before fermentation is allowed to start. Lots are either inoculated or allowed to ferment on their own, a decision we make once we assess the quality of the incoming fruit. Once the alcoholic fermentation is complete, wines are drawn into French oak barrels ( about 3 0% new) where they complete the malolactic fermentation and age on the fine lees until late spring. We aim to make a Pinot Noir that is layered and complex, one that evolves in your glass and keeps delivering new nuances. As with all of the Long board wines, balance and elegance is what we strive for.

The 2017 vintage was blessed with great weather early on, the Pino! Noir from this year exhibits ample fruit character when young (plum, strawberry, black cherry) and slowly develops secondary black tea and rose-petal aromas. A slight roasted character from our Burgundy-sourced barrels integrates into the mid palate and follows into the long, supple finish. Pinot Noir loves the company of food, especially Salmon, aged cheeses, rare Ahi Tuna and Duck breast to name a few of our favorites.

Cheers,
Oded Shakked - Owner & Winemaker of Longboard Vineyards

Site Story: Three vineyard sites in the Russian River Valley are sourced for this wine, all chosen for the complexity of flavor at lower sugar content and year-over-year performance.
Composition: 100% Pinot Noir - Clones 115,667,777 & Pommard  
Appellation: Russian River Valley
Fermentation: 3 Day cold-soak, open top fermentation, 15% whole cluster. 
Ageing: 11 months on fine lees in French Oak barrels, 40% new. 
Alcohol: 14.0 %
TA: 6.51g/L
pH: 3.68
Production: 398 Cases