Specs

2006 Winter’s Hill Vineyard Pinot Noir Cuvée du Vigneron Dundee Hills, Oregon 750ml

• Appellation: Dundee Hills, Oregon
• Production: 226 cases,750ml
• Yield: 2.6 T / acre 
• Brix: 23.5 
• Alcohol: 14.1% 
• TA: 0.63 g/100ml 
• pH: 3.47

When winemaker Delphine Gladhart begins crushing and fermenting the Pinot Noir from the estate vineyard, she doesn’t yet know which lots will eventually make up the Cuvée du Vigneron bottling. The fruit from each block of the vineyard receives individualized treatment to realize the full potential of the fruit. After fermentation, Delphine selects the barrels that each block will be aged in, varying the percentage of new and older barrels according to the tannin and make-up of the freshly fermented wine. As the wine ages and develops, Delphine identifies individual barrels that have the flavor and character she is looking for in the Cuvée. After 18 months in the barrel, she begins making trial blends until she is satisfied that the resulting wine is an exceptional representation of both the vintage, and the Pommard clone of Pinot Noir. While each vintage is unique, the Cuvée always exhibits characteristic flavors such as black cherry, and the fine, balanced tannins for which the clone is known. 

2006 Winter’s Hill Vineyard Pinot Noir Dundee Hills, Oregon 750ml

• 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. 

2009 Winter's Hill Pinot Noir, Willamette Valley 750ml 2-Pack

• Appellation: Willamette Valley, Oregon

The Pinot noir grapes used in this wine are hand-picked early in the morning while the fruit is still cool.  After destemming, the fruit is fermented in small, 1.5 ton open fermenters.  By using small, open tanks, Delphine is able to monitor each batch closely, and make small adjustments as needed to realize the potential of each wine.  After fermentation is complete, the must is pressed and the wine transferred to barrel for 18 months of aging. 

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