• SN: 92

    Snooth Editorial Score

    92

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  • W&S: 92

    Wine & Spirits Magazine Score

    92

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Willamette Valley Vineyards Pinot Noir Willamette Valley 2009

Winemaker's Notes:

The stylistic vision is pure Pinot noir fruit with a soft, juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle. Picked at peak ripeness, the fruit was gently destemmed, with approximately 70% of the berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must underwent a five day pre-fermentation cold soak providing improved fruitiness and mouthfeel. On the fifth day, the must was inoculated with indigenous yeast. After 8-12 days of fermentation in small fermenters, punched down by hand, the must was pressed out with about 1% residual sugar and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation.

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Willamette Valley Vineyards:
Founded in 1983 by Oregon native, Jim Bernau, with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast Magazine. Willamette Valley Vineyards approach is to grow, by hand, the highest quality fruit to produce wines of di... Read more
Founded in 1983 by Oregon native, Jim Bernau, with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast Magazine. Willamette Valley Vineyards approach is to grow, by hand, the highest quality fruit to produce wines of distinction, that are truly expressive of the varietal and the place where they are grown. All the vineyards, the Estate Vineyard, Tualatin Estate, and Elton vineyard, have been certified sustainable through LIVE (Low Input Viticulture and Enology) and Salmon Safe programs since 1997. In 2007, Willamette Valley Vineyards became the first winery in the world to use sustainable cork stoppers certified by the Rainforest Alliance and Forest Stewardship Council (FSC) standards. In 2010, Willamette Valley Vineyards released their first Oregon Certified Sustainable Wine (OCSW). Willamette Valley Vineyards commitment to sustainable practices in the vineyard and winery is based on the convictions that as stewards of the land they have an obligation to walk as softly as possible, and that winegrapes grown naturally in healthy soils produce superior quality wines. Willamette Valley Vineyards also produces wines under the Griffin Creek and Tualatin Estate labels. Read less

Editorial Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

Snooth User: Gregory Dal Piaz
89065214,189
4.50 5
12/12/2011

Nice clear cherry fruit accented by a bit of licorice and a base of baking spice, earth and a little hint of salmui cellar and a big floral top note. There’s really nice richness up front here, not sweet or heavy, just rich with excellent depth of black cherry flavor that quickly turns rather aromatic in the mouth. The tannins are a touch youthful in the mouth, adding some texture and the acid well integrated lending this further density that drives a succulent, sour berry fruit finish, which pushes a nice edge of wood spice ahead of it. 92pts


Member Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

Add your review
Snooth User: Kyle Graynor
4557977,445
3.50 5
10/18/2012

Great amber color. Sweet with a bit of spice. Tannins aren't too strong.


Snooth User: Kate Statton
8538361,079
3.50 5
10/15/2012

Light color to this Pinot. Leathery, a little older feeling in taste and texture, as if it's been aged for a while. Enjoyable, definitely.


External Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

External Review
Source: We Speak Wine
01/27/2012

Tasting NotesThe nose opens with bright aromas of cherry and raspberry backed by a hint of leather. Floral notes are complimented by tones of dried orange peel. The entry opens with rich flavors of brown sugar and sweet fruit cake with a touch of spice and clove. The medium bodied mouthfeel features chewy tannins and nicely balanced acidity, leading to elements of juicy red fruits on the finish. - WineryTechnical DataGrape Type: Pinot NoirPinot Noir Clones: Dijon 113, 115, 667, 777, Pommard, WadenswilSoil Type: A variety of Willamette Valley Soils including Jory (iron rich volcanic), & Laurelwood (Missoula Flood sediment and windblown, glacial loess)Appellation: Willamette ValleyHarvest Date: Sept 27 - Oct 16, 2009 Harvest StatisticsBrix: 21.5° - 26.2°Titratable acidity: 5.1 - 7.6 g/LpH: 3.35 - 3.73 Finished Wine StatisticsAlcohol: 14.5%Residual sugar: 0.2%Resveratrol: 3.5 MicromolarTitratable acidity: 5.7 g/LpH: 3.65Fermentation: Small BinBarrel Regimen: 11 Months,100...



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Tasting Notes:

The 2009 Estate Pinot Noir is an elegant wine that truly expresses the terroir of the three unique vineyard sites within the Willamette Valley that contribute to this bottling. Aromas of baked red apples, cherry, pie spice and brown sugar are complemented by a hint of cinnamon on the nose. A smooth and sweet entry with flavors of brandied cherry, dark chocolate and leather dominate the palate. A classic Pinot noir with delicate, round tannins and nicely balanced acidity that lingers into a spicy finish. Appealing now but will further reward those who cellar this wine. Peak drinkability 2012 - 2016.

The stylistic vision is pure Pinot noir fruit with a soft, juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle. Picked at peak ripeness, the fruit was gently destemmed, with approximately 70% of the berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must underwent a five day pre-fermentation cold soak providing improved fruitiness and mouthfeel. On the fifth day, the must was inoculated with indigenous yeast. After 8-12 days of fermentation in small fermenters, punched down by hand, the must was pressed out with about 1% residual sugar and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation.

Dietary Information: Certified Sustainable


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