Evesham Wood Estate Pinot Noir Evesham Wood Estate Pinot Noir Evesham Wood Estate Pinot Noir "Cuvee J" Eola-Amity Hills Download PDF

Specifications
Winery Evesham Wood Winery and Haden Fig
VarietiesPinot Noir
Farming Practicesdry-farmed / Oregon Tilth certified organic grapes
SoilsNekia & Jory soil
Hectares/Acres6.5 acres
Altitude300-450ft
Exposureeast
Harvest Techniqueby hand
Year Vines Were Planted80% in 1986 / 20% in 1991
Yeastnatural
Fermentation21-day fermentation / twice-daily pumpover for three days followed by twice-daily punchdowns
Malolacticyes
Maturation18 months, 60% in neutral French oak, 40% in new
Filternone
Finingnone
Alcohol13%
Item NoOR01013
Size750ML
Bottle Case12
Country United States
Region Oregon
Sub-region Willamette Valley
Photos
Evesham Wood Estate Pinot Noir
Story

The Cuvee J is a 6 barrel selection of the Le Puits Sec Vineyard. Tasting Notes: Sweet, spicy notes on the nose, followed by dried herbs and flowers, a core of sweet cherry fruit and a creamy, silky texture. The vineyard is certified organic and without irrigation. Certification: organic certification since 2000 and part of the Deep Roots Coalition.

"One of the greatest characteristics Russ finds in our proprietary yeast that he “isolated” from a bottle of 1986 Jayer Echezeaux is the velvety texture it imparts on the wines. While we use that yeast in every Pinot Noir we make, the texture it imparts is particularly notable in this wine. The 6 barrels selected from Le Puits Sec display a beautiful balance of elegance while also concentration and power. Bright berries, plum and sage with hints of toasty oak with great length on the finish."

"2018’s growing-degree day total of close to 2300 misleads our expectation of the wines and highlights the difficulties of using it to describe this year from that. (For comparison the 2016 and 2017 vintages were 15% warmer than the 30y average and just below 2600.) The last vintage that was in this range was 2012. The wines are richly hued and densely packed with tannin and concentration. If it weren’t for the wines’ brimming acid you’d definitely expect them to be from a very warm vintage. " - Erin Nuccio