Ken Wright Cellars Shea Vineyardpinot Noir 2007
This site is in the Yamhill-Carlton District just west of the Chehalem Valley. Our fruit is sourced from three small blocks one of which is planted to the Pommard clone one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits particularly blueberry spice and earth. Approximately 725 cases are produced.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
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"Wait 'til the grapes taste good. Don't make sour wine, Papa." These are profound words from a six-year-old in a challenging harvest. But fortunately for us, Ken Wright heeded the advice of his daughter, Josie, and we were rewarded with a pretty exceptional range of wins in 2007 nonetheless. Perhaps the best known of Ken Wright's vineyard sources, the famous Shea Vineyard in the Yamhill-Carlton District produces some of the most legendary pinot noir fruit in Oregon, vintage after vintage. This is easily attributable to the careful attention paid to the vines, the site's slight elevation and well-drained sedimentary soils. And, for as good as these wines are, they're still reasonably priced. Which means our limited supplies will disappear quickly, so don't dawdle.
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