Torii Mor’s 2009 Pinot Blanc offers a sweet aroma of baked apples and cloves, followed by light crème brulee notes. T...Read more...
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Food Pairings for Torii Mor Pinot Blanc Willamette Valley
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.
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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