Yamhill Valley Pinot Noir Estate 2006
Winemaker: Stephen J. Cary Pinot Noir plantings at Yamhill Valley Vineyards account for 72 of our 98 acres of grapes. They are scattered over eleven separate plots on seven distinct soils, all primarily marine sedimentary types with some limited volcanic intrusions. There are a total of eleven clones in the mix. The dominant ones are Pommard, Wadenswil, and the more recent Dijon selections, 115, 667, and 777. The oldest vines, from 1983-1988 are on their own roots. All subsequent plantings are on a variety of grafted rootstocks. The deepest soils vines are dry farmed, the thinner, hillside blocks are irrigated to supplement their low moisture content. This wine was blended from nine of the eleven estate blocks. We are the oldest winery and the second oldest vineyard in what has very recently been recognized as the McMinnville American Viticultural Area. The unique thing about this subregion of the Willamette Valley is that eroded marine sedimentary soils dominate. Most other Oregon PN areas have strong volcanic influences, here they are minimal. On our site we have heavy clay soils that produce Pinot Noirs with unusually intense color, tannin, and structure. It’s the nature of the place, our “terroir”. Like 2005, the growing season in 2006 was a return to a more normal ‘cool climate’ year. The summer was warm but not hot and then September gradually cooled down just they way we hope for. That results in lots of hang time to let the grapes reach the full flavor ripness we want and not just sugar accumulation. We picked in early October in a wonderful eight day window of beautiful weather. As I write this (9/07), this lovely, fruity wine has just been bottled. This one is a bit atypical of our Pinots in that it is drinking well even at this young stage. Even so, it will benefit from bottle aging to make it smoother and even richer. It will improve for several years and drink very nicely for the next 6-8 years. Enjoy! Harvest Picking Dates: October 4-12 Yield: 2.1 Tons/acre Brix: 23.9 – 26.1 pH: 3.35 – 3.45 TA 6.5 - 7.2 g/l Fermentation Vessels: Five ton open top fermenters 1.5 ton bin fermenters Yeast: inoculated Maceration: Punch down/pump over once daily Duration: 8-14 days Aging Vessels: 98% French oak barrels, 2% Oregon oak barrels Duration: 10 months Bottling September 2007 Composition: 100% Estate grown, from 9 of our 10 blocks. pH: 3.58 – TA 5.5 g/l – Alcohol 13.9% Cases Produced: 4,800
Drank this at a blind Pinot Noir tasting I held. This was the least favorite of the bunch for four other guests, and the most well-liked by one of the guests. I enjoyed it. It is complex with a bit of heat from the alcohol and some harshness from the tannins, but it got more interesting and layered with repeated tastings. Some Dr. Pepper and cinnamon notes in the finish. I almost detected some watermelon too. Probably would benefit from another year in the bottle. This is a hard wine to be neutral about.
A bottle that seemed to benefit a bit from blending (compared to single vineyard Coleman 2001) but still clearly in decline, and clearly won't get any better with age. Tannins still somewhat intact, giving some structure but overall rather forgettable. A bit of a disappointment. Bought straight from producer ($20).
External Reviews for Yamhill Valley Pinot Noir Estate
The best of both worlds, merging traditional Burgundian complexity with juicy American fruit. Bright Bing cherry and fresh-picked strawberries couple with hints of mushroom and earth. Perfectly complements any grilled salmon or tuna steak. Great Pinots like this donrsquo;t come along too often at this price mdash; snap one up while you can!
Smooth and fragrant, toasty, with a lean core of berry flavor...
Impressive flavor and purity of fruit for a mid-priced Pinot. Medium body with firm layers of plum and Bing cherries. Great balance, this chewy Pinot from Oregon will complement grilled salmon or a turkey burger like nobodyrsquo;s business. Really put together well.
The vintage of a lifetime for Oregon winemakers. A pretty, supple and elegant array of black cherry flavors finishing with good length.
Light and silky, with pretty plum and berry fruit, finishing with fine tannins. Drink now through 2004.
Food Pairings for Yamhill Valley Pinot Noir Estate
Lovely and fruity, and will benefit from bottle aging to make it smoother and even richer. It will improve nicely for the next 6-8 years.
Aged 10 months in French Oak.
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