While searching for the perfect site to produce the finest Pinot Noirfruit, Angela Beck discovered a stunning souther...Read more...
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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.
Food Pairings for Ken Wright Pinot Noir Willamette Valley Angela Clawson Creek Vineyard
Very acidic and alcoholic nose, followed by espresso. Big, bold, rich palate. Toasty black cherry, black raspberry, notes of violet. Dark fruit with hints of mocha. - Tasted at Marché Bacchus 9/18/10
While searching for the perfect site to produce the finest Pinot Noirfruit, Angela Beck discovered a stunning southern slope in the WillametteValley of Oregon. The soils, elevation, drainage and exposure wereideal. After careful preparation the property was planted to Pinot Noirclones 777, Wadenswil and 115. Ken Wright, renowned wine maker, bringsdedication, passion and expertise in perfect harmony for a deeptasting, fruit packed silky smooth Pinot Noir.The Angela Vineyard:After careful soil preparation, specifically designed to nourish the microorganisms located at the layer 30 - 36 inches below ground, where topsoil meets mother rock - the critical component which gives expression to Pinot Noir - the first 21 acres of the Angela vineyard were planted in 2003 with Pinot Noir clones 777, Wadenswill and 115, with an additional 13 acres planted in 2006, totalling 34 acres. Labor-intensive shoot positioning (hand-straightening and pinning of individual shoots) along with exacting canopy management insure that every leaf of the vine is photosynthetically active.The result of these prodigious farming efforts in an extraordinary location produces the outstanding Pinot Noir fruit that is essential in the making of Angela.Vineyard owners: Antony and Angela Beck, Robert and Kim RosensteinVineyard manager: Marc GouldWinemaker: Ken WrightOak: 10 months in 60% new french oakAcidity: .60g/lpH: 3.71Alcohol: 13.5%Cases produced: 400
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