WineUp Wine Merchants USD 17.88 750ml

Torii Mor Pinot Blanc Willamette Valley 2009

Winemaker's Notes:

Our Pinot Blanc was whole-cluster pressed into one new and one neutral 132 gallon oak puncheons and a stainless steel tank. The stainless steel fermented portion (79.36%) retains the purity of fruit while the barrel fermented (20.64%) wine adds texture and depth. The juice was inoculated with three yeast strains, selected to accentuate ripe fruit flavors and provide richness of mouth-feel. After aging on lees for six months, the wine was racked and bottled in October, 2010.

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Torii Mor Winery:
At Torii Mor, we strive to create premium quality, handcrafted wines that reflect the earthbound qualities contained within every grape.  We believe in the enjoyment of intertwining life and wine and seek to capture the spirit of this philosophy in the wines we create.  Winemaker, Jacques Tardy, creates wines based on the Burgundian principles of refinement and elegance. ... Read more
At Torii Mor, we strive to create premium quality, handcrafted wines that reflect the earthbound qualities contained within every grape.  We believe in the enjoyment of intertwining life and wine and seek to capture the spirit of this philosophy in the wines we create.  Winemaker, Jacques Tardy, creates wines based on the Burgundian principles of refinement and elegance.  This is done through attentive management in the vineyard and minimal handling in the cellar, to create wines that truly express their individuality. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Tasting Notes:

Torii Mor’s 2009 Pinot Blanc offers a sweet aroma of baked apples and cloves, followed by light crème brulee notes. The flavors show sweetness followed by a crisp mineral acidity, baked apples, a touch of citrus fruit, and a very long finish filled with spices. The wine texture is rich, round and sweet. The finish is rich and very long with lasting crème brulee/baked apples notes and peppery spiciness. This Pinot Blanc’s acidity makes it a perfect companion to shellfish.

Our Pinot Blanc was whole-cluster pressed into one new and one neutral 132 gallon oak puncheons and a stainless steel tank. The stainless steel fermented portion (79.36%) retains the purity of fruit while the barrel fermented (20.64%) wine adds texture and depth. The juice was inoculated with three yeast strains, selected to accentuate ripe fruit flavors and provide richness of mouth-feel. After aging on lees for six months, the wine was racked and bottled in October, 2010.

394 cases produced.

Closure: Stelvin

Wine Specs:

Alcohol: 13.1% pH: 3.37
Sugar: 0.2 grams per liter Total Acidity: 0.53 grams per liter

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