Torii Mor Pinot Blanc Willamette Valley 2009
Our Pinot Blanc was whole-cluster pressed into one new and one neutral 132 gallon oak puncheons and a stainless steel tank. The stainless steel fermented portion (79.36%) retains the purity of fruit while the barrel fermented (20.64%) wine adds texture and depth. The juice was inoculated with three yeast strains, selected to accentuate ripe fruit flavors and provide richness of mouth-feel. After aging on lees for six months, the wine was racked and bottled in October, 2010.
Food Pairings for Torii Mor Pinot Blanc Willamette Valley
Torii Mor’s 2009 Pinot Blanc offers a sweet aroma of baked apples and cloves, followed by light crème brulee notes. The flavors show sweetness followed by a crisp mineral acidity, baked apples, a touch of citrus fruit, and a very long finish filled with spices. The wine texture is rich, round and sweet. The finish is rich and very long with lasting crème brulee/baked apples notes and peppery spiciness. This Pinot Blanc’s acidity makes it a perfect companion to shellfish.
394 cases produced.
|Alcohol: 13.1%||pH: 3.37|
|Sugar: 0.2 grams per liter||Total Acidity: 0.53 grams per liter|
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