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Benton-Lane First Class Pinot Noir Willamette Valley 2012

External Review by We Speak Wine:

The Wine: The intriguing dark rosewood color of this wine is accentuated by tantalizing aromas. The dominant fruit scents favor black plums, currants and other darker fruits, with more complex aromas of graphite and smoked meats. On the palate, one finds savory flavors of mocha and Italian herbs, rounded out by fruity nuances of black raspberries and Van cherries. Built to last, this wine will gracefully age for 5-8 years, further complimenting the luscious and expansive mouth feel with aged pinot noir characteristics. Growing Season: After a couple of record breaking cool vintages, 2012 turned out to be decidedly warmer and one of the driest on record. Spurred on by unusually warm late September days, picking began at the beginning of October at the Benton-Lane estate, allowing us to harvest as the vineyard blocks were ready and well before the early November rains. This resulted in generous wines with slightly elevated alcohol levels, moderate acidity and great complexity. Vinification: The must underwent a pre-fermentation “cold soak” to increase extraction of color and flavor. Fermentation took place in small 1.75-ton fermenters with the cap being punched down by hand. The individual lots were fermented with specially chosen yeast and after pressing, the wine underwent malolactic fermentation naturally in French oak barrels, 42% of which were brand new. The barrels selected to be included in the First Class cuvee were pre-blended to ensure consistency and a proper “marriage” of flavors and then racked back into barrels to complete the aging process. To ensure optimal quality, the wine was bottled with Stelvin® Lux screw-top closures. - Winery Aging: 15 months in French Oak barrels – 6 months bottle aging before release Titratable Acidity: 5.7 grams per liter pH: 3.60 Alcohol: 14.1%

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Benton-Lane Winery:
A short scenic drive 30 minutes north of Eugene, Benton-Lane Winery is a family owned sustainably-farmed estate vineyard and winery. Steve and Carol Girard have been owners of Benton-Lane since 1988 and share a passionate desire to produce great Pinot Noir. Benton-Lane currently produces Pinot Noir, Pinot Gris and small amounts of Pinot Blanc and Chardonnay. Home of four Top 10... Read more
A short scenic drive 30 minutes north of Eugene, Benton-Lane Winery is a family owned sustainably-farmed estate vineyard and winery. Steve and Carol Girard have been owners of Benton-Lane since 1988 and share a passionate desire to produce great Pinot Noir. Benton-Lane currently produces Pinot Noir, Pinot Gris and small amounts of Pinot Blanc and Chardonnay. Home of four Top 100 Wines in the World: 2004 Estate Pinot Noir - Wine Spectator and 2005, 2008 and 2010 Pinot Gris - Wine & Spirits. Benton-Lane wines are currently distributed in 49 states and several international markets. Read less

External Reviews for Benton-Lane First Class Pinot Noir Willamette Valley

External Review
Source: We Speak Wine
01/14/2015

The Wine: The intriguing dark rosewood color of this wine is accentuated by tantalizing aromas. The dominant fruit scents favor black plums, currants and other darker fruits, with more complex aromas of graphite and smoked meats. On the palate, one finds savory flavors of mocha and Italian herbs, rounded out by fruity nuances of black raspberries and Van cherries. Built to last, this wine will gracefully age for 5-8 years, further complimenting the luscious and expansive mouth feel with aged pinot noir characteristics. Growing Season: After a couple of record breaking cool vintages, 2012 turned out to be decidedly warmer and one of the driest on record. Spurred on by unusually warm late September days, picking began at the beginning of October at the Benton-Lane estate, allowing us to harvest as the vineyard blocks were ready and well before the early November rains. This resulted in generous wines with slightly elevated alcohol levels, moderate acidity and great complexity. Vinification: The must underwent a pre-fermentation “cold soak” to increase extraction of color and flavor. Fermentation took place in small 1.75-ton fermenters with the cap being punched down by hand. The individual lots were fermented with specially chosen yeast and after pressing, the wine underwent malolactic fermentation naturally in French oak barrels, 42% of which were brand new. The barrels selected to be included in the First Class cuvee were pre-blended to ensure consistency and a proper “marriage” of flavors and then racked back into barrels to complete the aging process. To ensure optimal quality, the wine was bottled with Stelvin® Lux screw-top closures. - Winery Aging: 15 months in French Oak barrels – 6 months bottle aging before release Titratable Acidity: 5.7 grams per liter pH: 3.60 Alcohol: 14.1%




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