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Torii Mor Pinot Noir Willamette 2008

Winemaker's Notes:

At Torii Mor it is believed that the best possible wine is crafted by fermenting grapes with indigenous yeasts and malolactic bacteria, keeping each block in designated lots until the final blending stage. This process enables us to not only know each vineyard individually, but also to express each vineyard’s characteristics, allowing us to optimize the final blend and produce a truly outstanding Pinot Noir. Harvested between October 11th and October 27th, the 2008 Willamette Valley Pinot Noir fermented with 15-20% whole clusters, aged for 10 months in mostly French oak a few Hungarian oak barrels; 18.79% new, 25.29% one year old, 22.69% 2 year old, 33.23% neutral oak.

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Torii Mor Winery:
At Torii Mor, we strive to create premium quality, handcrafted wines that reflect the earthbound qualities contained within every grape.  We believe in the enjoyment of intertwining life and wine and seek to capture the spirit of this philosophy in the wines we create.  Winemaker, Jacques Tardy, creates wines based on the Burgundian principles of refinement and elegance. ... Read more
At Torii Mor, we strive to create premium quality, handcrafted wines that reflect the earthbound qualities contained within every grape.  We believe in the enjoyment of intertwining life and wine and seek to capture the spirit of this philosophy in the wines we create.  Winemaker, Jacques Tardy, creates wines based on the Burgundian principles of refinement and elegance.  This is done through attentive management in the vineyard and minimal handling in the cellar, to create wines that truly express their individuality. Read less

Tasting Notes:

The 2008 Willamette Valley Pinot Noir has aromas of earth, grape stems, dark berries and notes of mushrooms. The flavors show a mix of mostly dark berries and dark cherries, earthiness, and spiciness followed by Graham cracker- barrel toast. The crisp acidity carries the rich flavors to a long earthy aftertaste with cherries, dried red berries and spices. The mouthfeel is semi sweet, with noticeable tannins and spice from the grape stems. The finish is long with notes of earthy mushrooms, red and dark fruit, oak spices and graham cracker oak toast. The texture is rich and mouth filling. The stem tannins add rich structure and are present from beginning to end, without detracting from the wine flavors. This wine will become creamier with a little more cellaring.

At Torii Mor it is believed that the best possible wine is crafted by fermenting grapes with indigenous yeasts and malolactic bacteria, keeping each block in designated lots until the final blending stage. This process enables us to not only know each vineyard individually, but also to express each vineyard’s characteristics, allowing us to optimize the final blend and produce a truly outstanding Pinot Noir. Harvested between October 11th and October 27th, the 2008 Willamette Valley Pinot Noir fermented with 15-20% whole clusters, aged for 10 months in mostly French oak a few Hungarian oak barrels; 18.79% new, 25.29% one year old, 22.69% 2 year old, 33.23% neutral oak.

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