Alloro Pinot Noir 2006
BackgroundWe first used the name "Elizabeth's Reserve" in 1986 to designate the blend of our best barrels of Pinot noir. For a dozen intervening vintages, it was used for a single vineyard wine, but since 2000, "Elizabeth's Reserve" has again been a "best of winery" reserve the best barrels from our best lots. This approach can be traced to the coming of age of our estate vineyards. With over 170 acres in vines, now almost all our Pinot noir fruit comes from our eight estate vineyards located on south-facing slopes of the Chehalem Mountains. With many wonderful lots, representing different soil types, clones, site climates, fermenter sizes, and barrel characteristics, we give our winemaker Dave Paige a free hand in devising how to pull together the most delicious, reserve level wine, one that truly reflects the vintage and character of Yamhill County Pinot noir. VineyardsThe five vineyards contributing to this bottling of Elizabeth's Reserve are found on two different soil types. As is typical of a warm/early vintage, some of our best lots this year came from our higher-elevation sites, which have basaltic origin clayloam soils: Bryan Creek Vineyard and Quarter Mile Lane Vineyard both on the Chehalem Mountains, and the one non-estate site, Goldschmidt Vineyard, in the Dundee Hills. All three of these locations yield grapes with intense red fruit character, though that character varies from cherry through raspberry to plum. The other pieces, from Calkins Lane Vineyard and Ribbon Springs Vineyard, are also in the Chehalem Mountains, but lie are on lower elevation, sedimentary silt-loams which produce wines with great structure and a certain black fruit quality. WinemakingThe production methodology of this Elizabeth's Reserve included gentle destemming, a four to six day cold soak for greater flavor and color extraction, and commercial yeast fermentation in temperature-controlled, open-top fermenters that were punched down two to three times per day. The wines underwent a secondary, malolactic fermentation in small, medium-toast French oak barrels (36% new) and were aged in barrel for 10½ months. The wine was blended and bottled in August 2007. The Wine - This 2006 Elizabeth's Reserve offers aromas of candied cherry, with sage, lavender and clove spice with hints of smoke and rustic cedar. With well-balanced focus and intensity, this wine combines cherry flavors, smooth tannins and a mouthcoating finish. Enjoy this wine when young or allow it to age gracefully, under proper storage conditions, for five to seven years. It will pair beautifully with the Pinot noir classics lamb, duck, grilled salmon, and aged cheeses. The LabelDrawn by Ginny Adelsheim, the label features the Adelsheims' only child, Elizabeth. It was the first in a series of daughters' portraits used on our upper-tier wines. Elizabeth has been a part of Adelsheim Vineyard since her birth in 1981. She began graduate studies in Philosophy at the University of Paris (Sorbonne) in the fall of 2004.
Clearly at the beginning of its life, this is presently a fine, flavorful and reasonably complex young Oregon pinot. Clear bright garnet in color, with aromas of smoky cherry and earth. The fresh fruitiness of this wine makes the first impression, with flavors of raspberry and black cherry. As the wine opens a bit, there is some spicy cedar and a bit of earth in the finish to keep things interesting. I think this may well develop into a beauty in 12-24 mos., although I'm not sure there's the acidity for much more time in the cellar than that. Great with salmon.
Watching their daughter age on a label is a little disturbing but our love of Dorian Gray aside, the Elizabeth's Reserve is great wine. Silky, rich & decadent with black cherry framed in copious oak.
Elegant blend of rich berries and soft oak. Produces a mellow bitterness and lingering finish. When I drink this wine it takes me back to the wine vineyards of beautiful Oregon. Aromatic; dark chocolate a grand accompaniment.
A very tasty pinot noir, especially for the price. Had this at Spork in SF with an inside-out burger and was very satisfied. It's very smooth and sweet (but not too sweet.) Not bitter or acidic at all.
External Reviews for Alloro Pinot Noir
Wine & Spirits ReviewFairly opaque when first poured, with air this wine reveals an exquisite form, built on ethereal dark cherry flavor and a persistent freshness that lifts the finish. It shows the exuberance of the vintage, but will reward aging as well.Wine Tasting NotesThis Elizabeths Reserve offers aromas of bright red raspberries and ripe currants with hints of black cherry. Longer contemplation reveals nuances of the smoky cedar essence of lapsang souchong tea and dried rose petal. On the palate, the flavors mimic the aromas, leading again with raspberry. The wine texture is exceptionally balanced with good upfront acidity, and a silky mouthfeel with soft tannins that linger to a strawberry cream finish. Enjoy this wine when young, or allow it to age gracefully for five or up to ten years with proper storage conditions. It will pair beautifully with the Pinot noir classics lamb, duck, grilled salmon, and aged cheeses.
Wine Tasting NotesThis is a rare dessert wine made from Pinot noir grapes frozen after harvest, then pressed after partial thawing. Lovely apricot pink in color, with elegant strawberry, nectarine, and orange blossom aromas and a luscious mouthfeel. At 17.5% residual sugar and 11% alcohol, one might suspect it of being "sticky", but it has enough acid to be in perfect balance.
Food Pairings for Alloro Pinot Noir
Grilled Salmon Bundles with Saffron, Tomatoes & Olives Recipe
Cedar-Planked Salmon with Red Pepper & Caper Sauce Recipe
Beef Stroganoff with Cremini & Porcini Mushrooms Recipe
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