• SN: 91

    Snooth Editorial Score

    91

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Torii Mor Pinot Noir Willamette Valley Olalla 2008

Winemaker's Notes:

The grapes were picked on October 27th at 1.97 tons per acre and were fermented by indigenous yeast in small fermentors. They were punched down three times daily, pressed very gently, and racked to a variety of new (28.57%) and used French oak barrels: 14.29% 1 year old and the rest neutral. The barrels were racked in April then again in August when the blend was put together before returning to barrels for another 7 months, for a total of 16 months in 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
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Editorial Reviews for Torii Mor Pinot Noir Willamette Valley Olalla

Snooth User: Gregory Dal Piaz
89065213,328
4.50 5
08/09/2010

Smoky on the nose with hints of dried meats, teriyaki, and even a slight undertone of ketchup. Very savory and dried smelling. On the palate this is big and rich with big, ripe tannins supporting blackberry and black currant fruit tones. The acidity remains refreshing ans the tannins savory and firm through the mid-palate and the powerful finish. This shows some wood spice and coffee notes on the finish, then reveals a lovely astringent wild strawberry fruit quality on the finish. The finish is cut short by building drying tannins yet shows great concentration and depth of fruit. A much more masculine expression of Pinot than most from Torii Mor. 91pts


Member Reviews for Torii Mor Pinot Noir Willamette Valley Olalla

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Snooth User: VegasOenophile
20275912,195
3.50 5
08/29/2010

Nose of purple plums, salted caramel, vanilla and cherries. Very unique! Earthy palate. Red and black cherries and caramel. Interesting oak infusion with those caramel notes. - Tasted at winery 8/17/10



Tasting Notes:

Torii Mor’s 2008 Olalla Vineyard Pinot noir has a dark cherry, earthy- rich aroma with notes of vanilla, mushrooms, dried red cherries, and lavender. The aroma seems to get more interesting as the wine spends more time in the glass. The flavors show the same earthy-fruity notes, and the wine has a bright acid balance that brings forward the rich and sweet fruit, made of red cherries and red berries at first, then turns to dark cherries mixed with a potpourri of blueberries- blackberries and rich black currant (cassis). The wine has balance, elegance and grace. The texture shows richness, sweetness and a rich-round tannin structure that fills the entire mouth and brings fullness to the long flavorful finish.

The grapes were picked on October 27th at 1.97 tons per acre and were fermented by indigenous yeast in small fermentors. They were punched down three times daily, pressed very gently, and racked to a variety of new (28.57%) and used French oak barrels: 14.29% 1 year old and the rest neutral. The barrels were racked in April then again in August when the blend was put together before returning to barrels for another 7 months, for a total of 16 months in oak.

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155 cases produced.

Closure: Cork

Wine Specs:

Alcohol: 13.7% pH: 3.41
Sugar: 0.2 grams per liter Total Acidity: 0.65 grams per liter

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