Penner-Ash Oregon Pinot Noir 2006
Black cherry, cassis and black pepper aromas lead into a creamy, broad palate of fresh blackberry, red cherry and violets. A purity of both red and black fruits combined with round tannins provide a lingering finish of baking spice and vanilla. Harvest Date: September 13 – October 13, 2006 Brix at Harvest: 25.5 Finished TA: 4.6 g/L Finished PH: 3.85 Bottled: August 2007 Cases Produced: 4,500 Release Date: November 2007 Aging: 10 months in 35% new French oak, 30% one year-old French oak and 35% in two year-old French oak Vineyards: 12% Palmer Creek 14% Olenik 10.5% Carabella 13.5% Bella Vida 12.5% Goldschmidt 8.0% Rambouillet 4.5% Shea less than 5% from Bethel Heights, Lia, Seven Springs, Revana, Zena Crown and Ana Vineyards
Lynn started Penner-Ash Wine Cellars with husband Ron in 1998, carefully crafting small amounts of Pinot noir and Syrah, while she was still at Rex Hill. Their early success with the label caused them to dream of what they could create and in 2001 they began building the Penner-Ash brand full time. Penner-Ash has achieved impressive growth, going from 125 cases of Pinot noir in 1998 to a projected 8,000 cases of Pinot noir and Syrah in 2007.
External Reviews for Penner-Ash Oregon Pinot Noir
The 2006 Pinot Noir is a blend of several vineyards. Medium ruby-colored, it reveals a spicy, already complex aromatic array of roses, cherries, and raspberries. This is followed by a velvety-textured, elegant wine with savory red and blue fruit flavors, no hard edges, and a medium-long, pure finish. Drink it over the next 4-6 years.
The 2006 Pinot Noir Seven Springs Vineyard is dark ruby-colored with a nose offering violets, black cherry, and black raspberry. Dense (perhaps due to the whole clusters used in this cuvee but none of the others), with notes of black cherry preserves and cassis, this layered effort is intense and lengthy. Give it 2-3 years and drink it from 2011 to 2020.
Penner Ash Pinot Noir Willamette Lynn Penner-Ash crafted a wine that embodies Oregon Pinot Noir to perfection. Aromas of ripe red cherry, wild berries and blackberry with touches of cinnamon and sandlewood. A rich dense textured mouth follows the fruit and spice filled aromas. Juicy rounded tannins present a seamless lingering finish.
Food Pairings for Penner-Ash Oregon Pinot Noir
Dietary Information: Organic