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Brandborg Pinot Noir Umpqua Valley Bench Lands 2006

Winemaker's Notes:

"We source fruit from a number of vineyards for this blend, all withclose proximity to the Umpqua River. Some sites have stony alluvialriver soils, some have sedimentary clays. All are influenced by thecool maritime air and fog that are drawn daily inland preserving freshberry/cherry fruit and bright acidity. The wine is a beautiful garnetred rimmed with violet. The aroma is lush with dark cherry, blue berryand ripe plums. The bouquet is filled with toast and spice, showingnutmeg, cinnamon and cloves. The flavors abound with blueberries andcranberries with overtones of pomegranate with dark cherries. Themouthfeel is full, pleasing and warm with a long toasty finish. All ofour pinots are made the same way. Small lots are fermented separatelywith hand punch downs, gently pressed and barreled dirty to 100%French oak, 33% new. This allows us to stir the lees and buildstructure and mouthfeel, while maintaining the minerality inherent inUmpqua Valley fruit. We feel this wine is a great value and should beenjoyed regularly. Experiment with pairings, but right now I canimagine it with rotisserie grilled game hens stuffed with lemons,garlic and rosemary."Winery Notes

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Brandborg Vineyard & Winery:
cool climate pinot noir and aromatic whites

"We source fruit from a number of vineyards for this blend, all withclose proximity to the Umpqua River. Some sites have stony alluvialriver soils, some have sedimentary clays. All are influenced by thecool maritime air and fog that are drawn daily inland preserving freshberry/cherry fruit and bright acidity. The wine is a beautiful garnetred rimmed with violet. The aroma is lush with dark cherry, blue berryand ripe plums. The bouquet is filled with toast and spice, showingnutmeg, cinnamon and cloves. The flavors abound with blueberries andcranberries with overtones of pomegranate with dark cherries. Themouthfeel is full, pleasing and warm with a long toasty finish. All ofour pinots are made the same way. Small lots are fermented separatelywith hand punch downs, gently pressed and barreled dirty to 100%French oak, 33% new. This allows us to stir the lees and buildstructure and mouthfeel, while maintaining the minerality inherent inUmpqua Valley fruit. We feel this wine is a great value and should beenjoyed regularly. Experiment with pairings, but right now I canimagine it with rotisserie grilled game hens stuffed with lemons,garlic and rosemary."Winery Notes

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