Winter’s Hill 2006 Dundee Hills Pinot Noir 3-Pack
Limit 10 per customer
Features
2006 Winter’s Hill Vineyard Pinot Noir Dundee Hills, Oregon 750ml 3-Pack
Medium ruby color, deep, herbal, cherry aromas; rich, ripe earthy cherry flavors with spice and mineral notes; silky texture; good structure and balance; long finish. Bright and juicy flavors make this a nice Pinot to sip or enjoy with grilled meats.
- 88 points, Wine Spectator
- 88 points, Wine Enthusiast
- Silver Medal San Francisco International Wine Competition
- Excellent Wine Press Northwest Spring 2010
- Highly Recommended Northwest Palate May/June 2010
Specs
- Appellation: Dundee Hills, Oregon
- Production: 1195 cases,750ml
- Yield: 2.6 T / acre
- Brix: 23.5
- Alcohol: 14.1%
- TA: 0.62 g/100ml
- pH: 3.47
The grapes were picked by hand, de-stemmed and cold soaked for 48 hours in small one-ton fermenters before yeast inoculation. Small fermenters allow Winemaker Delphine Gladhart to employ a truly hands-on method of winemaking. The different blocks of the vineyard are kept separate as they are harvested, and the temperature and punch-down regime is varied to bring out the best qualities of each lot. Punch-downs, samplings and additions are done by hand, with Delphine’s hands becoming more and more stained as the vintage continues. After fermentation to dryness the wine was pressed and allowed to settle for 24 hours before being put to barrel for aging. The 2006 Pinot Noir aged for 18 months in a combination of new (25%) and older barrels before bottling in May 2008.
Specs
- Appellation: Dundee Hills, Oregon
- Production: 1195 cases,750ml
- Yield: 2.6 T / acre
- Brix: 23.5
- Alcohol: 14.1%
- TA: 0.62 g/100ml
- pH: 3.47
The grapes were picked by hand, de-stemmed and cold soaked for 48 hours in small one-ton fermenters before yeast inoculation. Small fermenters allow Winemaker Delphine Gladhart to employ a truly hands-on method of winemaking. The different blocks of the vineyard are kept separate as they are harvested, and the temperature and punch-down regime is varied to bring out the best qualities of each lot. Punch-downs, samplings and additions are done by hand, with Delphine’s hands becoming more and more stained as the vintage continues. After fermentation to dryness the wine was pressed and allowed to settle for 24 hours before being put to barrel for aging. The 2006 Pinot Noir aged for 18 months in a combination of new (25%) and older barrels before bottling in May 2008.
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