Dundee Hills Pinot Noir 2008

Avg Price: $44.99
3.34 5 0.5
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Winemaker's Notes:

Bill and Susan Sokol Blosser planted their first vines in 1971 in the Dundee Hills. Back then there was no Oregon win...

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  • WS: 90

    Wine Spectator Score

    90

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  • SN: 88

    Snooth Editorial Score

    88

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Unusually smoky and showing some caramel sweetness on the nose right off the bat. There’s nice intensity to the loamy accented red cherry/cranberry... Read more

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Editorial Reviews for Dundee Hills Pinot Noir

Snooth User: Gregory Dal Piaz
89065196,403
3.50 5
02/14/2011

Unusually smoky and showing some caramel sweetness on the nose right off the bat. There’s nice intensity to the loamy accented red cherry/cranberry fruit on the nose and the smoky and gentle toast fades nicely into the background mostly replaced by lightly herbal/floral aromas. This is nice if tense in the mouth with vibrant acids lending a touch of dried orange peel to the core of cherry/raspberry fruit. There are some gentle tannins here but this is light bodied and supply with nicely aromatic fruit in the mouth and then some licorice root and stem offering contrast on the moderately long finish. 88pts


User Reviews for Dundee Hills Pinot Noir

Winemaker's Notes:

Bill and Susan Sokol Blosser planted their first vines in 1971 in the Dundee Hills. Back then there was no Oregon wine industry. Now Dundee, in the heart of the Willamette Valley, is the epicentre of Oregon Pinot Noir. Sokol Blosser estate vineyards are farmed organically and should receive full USDA (United States Department of Agriculture) organic certification in 2005. Local organic straw, organic cow and horse manure, grape pomace from the crush and organic rock phosphate contribute to the composting. The insect population is kept in check by a resident flock of bluebirds. The vineyards have been certified "green" by LIVE (Low Input Viticulture and Enology, an international certification). And the underground barrel cellar, built to US Green Building Council standards, became the first winery in the country to earn the prestigious LEED (Leadership in Energy and Environmental Design) certification. Pinot Noir thrives at Sokol Blosser and the exceptional red jory soils of the Dundee provide a good home. The vines range up to 30 years old and careful hand-sorting of fruit ensures that only perfectly ripe fruit makes it to the fermentation stage. Winemaker Russ Rosner uses an original technique for producing full-flavoured wines allowing for a post-fermentation soak of up to three weeks resulting in soft, supple tannins and a more complex wine. The wine is then aged in French oak barrels for approximately sixteen months followed by a further year in bottle. Aromas and flavours of black cherry, liquorice and mocha, smooth and supple, long and elegant. This fragrant wine would be pleasant lightly chilled and served with salmon, pork or mushroom risotto.

Bill and Susan Sokol Blosser planted their first vines in 1971 in the Dundee Hills. Back then there was no Oregon wine industry. Now Dundee, in the heart of the Willamette Valley, is the epicentre of Oregon Pinot Noir. Sokol Blosser estate vineyards are farmed organically and should receive full USDA (United States Department of Agriculture) organic certification in 2005. Local organic straw, organic cow and horse manure, grape pomace from the crush and organic rock phosphate contribute to the composting. The insect population is kept in check by a resident flock of bluebirds. The vineyards have been certified "green" by LIVE (Low Input Viticulture and Enology, an international certification). And the underground barrel cellar, built to US Green Building Council standards, became the first winery in the country to earn the prestigious LEED (Leadership in Energy and Environmental Design) certification. Pinot Noir thrives at Sokol Blosser and the exceptional red jory soils of the Dundee provide a good home. The vines range up to 30 years old and careful hand-sorting of fruit ensures that only perfectly ripe fruit makes it to the fermentation stage. Winemaker Russ Rosner uses an original technique for producing full-flavoured wines allowing for a post-fermentation soak of up to three weeks resulting in soft, supple tannins and a more complex wine. The wine is then aged in French oak barrels for approximately sixteen months followed by a further year in bottle. Aromas and flavours of black cherry, liquorice and mocha, smooth and supple, long and elegant. This fragrant wine would be pleasant lightly chilled and served with salmon, pork or mushroom risotto.

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Dietary Information: Organic


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