Ponzi Willamette Valley Pinot Noir 2002
- Winery:
- Ponzi Vineyards
- Varietal:
- Pinot Noir
- Region:
- USA > Oregon > Willamette Valley
- Type:
- Red Wine
- Drink Dates:
- Drink Now - 2016
- UPC:
-  
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What to Expect
Oregon has only recently emerged as a source for premium wine and is winning fans over to their somewhat earthy style of Pinot Noir. With vineyards a bit cooler than most of California's, yet warmer still than Burgundy, Oregon's Pinot Noirs feature a synthesis of ripe fruit, ripe structure and transparency that draws on the strengths of both. The wines tend to have a touch of earthiness and a sense of transparency that many Pinots from California lack yet the fruit profile, full of dark berries, is decidedly warm-climate in nature.
Winemakers Notes
Lithe and juicy, with pretty blackberry, boysenberry and plum flavors and very fine tannins, finishing with finesse.
FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90 degrees. The fermenters were aerated or manually punched down twice a day (for 12-20 days) before lightly pressing after a post-maceration. This wine was aged in French oak barrels (30% new), for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle read more...
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Reviews Add a Review
Source:
JJ Buckley
Fine Wines
Polished and elegant, with a lovely range of plum, cherry and mint flavors. Shaded with subtle notes of smoke and toast as the flavors linger gently. All beautifully balanced and refined. Drink now through 2012. 796 cases made. -HS Wine Spectator. A Pinot Noir wine from Oregon in USA. 2002 Ponzi Pinot Noir Reserve 750ml
March 2009
Number on 19 Wine Spectator Top 100 Wines of 2004! The Pinot Noir Willamette Valley blend is enjoyable at an early age, presenting full, soft flavors of dark fruit and spice, consistent year after year. Pinot Noir grapes were hand picked from Durant, Andersen, Temperance Hill, Aurora and Ponzi Estate Vineyards. Yields were 1-2T/acre. All of the fruit was hand sorted and lightly crushed - leaving 70-80% whole berries. Fermented in 1.5 ton or 6 ton open-top fermenters, peak temperatures reached 90 degrees. The fermenters were either treaded or manually punched down twice a day (for 12-20 days) read more...
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