Torii Mor Pinot Noir Eola Amity Hills Temperance Hill 2008

MSRP: $50.00
3.4842857142857 5 0.5
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Tasting Notes:

The 2008 Temperance Hill has a sweet aroma of smoke-dill-cold ashes (less pronounced than other vintages, but a consi...

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Another great offering from Torii Mor. Lighter than some of theirs but still worth picking up for OR pinot fans. Read more

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User Reviews for Torii Mor Pinot Noir Eola Amity Hills Temperance Hill

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Snooth User: smithdaj54
829879858
3.50 5
12/01/2011

Another great offering from Torii Mor. Lighter than some of theirs but still worth picking up for OR pinot fans.


Winemaker's Notes:

The Temperance Hill Vineyard Pinot Noir, harvested on October 24th at 1.448 tons per acre, was fermented by indigenous yeast in small fermenters. It was punched down three times daily, pressed gently, and racked to 28.57% new barrels, 14.29% one year old, 14.29% 2 year old, and the rest neutral oak. The barrels were racked in April and then again in August when the blend was put together before returning to barrels for another 11 months, for a total of 21 months. It is comprised of 71.43 % Pommard and 28.57% Dijon 777 clones.

Tasting Notes:

The 2008 Temperance Hill has a sweet aroma of smoke-dill-cold ashes (less pronounced than other vintages, but a consistent aromatic in the blocks Torii Mor receives from Temperance Hill Vineyard), followed by rich, ripe-jammy dark cherry/dark chocolate and a bright bouquet of floral notes. The flavors show rich, sweet dark cherries, very dark chocolate, and a touch of oak spices. The finish is fat, rich, and elegant with dark cherry-berries, dark chocolate and herb-oak spices. The mouth-feel is thick, rich, bright and very sweet with a medium spicy finish. The texture shows rich, sweet round tannins.

The Temperance Hill Vineyard Pinot Noir, harvested on October 24th at 1.448 tons per acre, was fermented by indigenous yeast in small fermenters. It was punched down three times daily, pressed gently, and racked to 28.57% new barrels, 14.29% one year old, 14.29% 2 year old, and the rest neutral oak. The barrels were racked in April and then again in August when the blend was put together before returning to barrels for another 11 months, for a total of 21 months. It is comprised of 71.43 % Pommard and 28.57% Dijon 777 clones.

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158 produced.

Closure: Cork

Aged 21 months in French Oak.

Notes: 28% new oak

Chemical Analysis:

Alcohol: 13.5% pH: 3.58
Sugar: 0.2 grams per liter Total Acidity: 0.63 grams per liter

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