2013 Archer's Edge Pinot Noir
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Dundee Hills
Vineyard Designation
Archer's Edge Estate
Aging
Five to eight years.
Fermentation
Fermented in stainless steel open top tanks.
Bottling Date
August 2014
Alcohol %
14.5
Wine Enthusiast
91

2013 Archer's Edge Pinot Noir

91pts - Wine Enthusiast

The 2013 Archer’s Edge Estate opens with explosive aromatics of wild berries, potpourri and tarragon, highlighted by floral notes of lilac and hyacinth. The palate is peristent and generous, expressing hints of red hard candy and crushed blueberries, intermingling with subtle touches of baking spice and rose hips that lead into a long, smooth finish of blackberry liquor, supported by silky tannins and rounded acidity.

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$90.00
 
SKU: ASPNAE13B
Wine Profile
Tasting Notes
The 2013 Archer’s Edge Estate opens with explosive aromatics of wild berries, potpourri and tarragon, highlighted by floral notes of lilac and hyacinth. The palate is peristent and generous, expressing hints of red hard candy and crushed blueberries, intermingling with subtle touches of baking spice and rose hips that lead into a long, smooth finish of blackberry liquor, supported by silky tannins and rounded acidity.
Vineyards
Archer’s Edge Estate is our newest 7 acre estate in the Dundee Hills nestled between our Archery Summit Estate and Renegade Ridge Estate vineyards. It represents a culmination of insight gained from two decades of winegrowing, and as we continue to nurture its growth we look forward to witnessing the development of its distinctive voice. The soils here are primarily basalt based with some sedimentary at the lower elevations. Planted in 2007 with Pommard and our favorite Dijon clones, this lovely south facing slope is destined for uniqueness.
Winemaking
Fruit for the 2013 vintage was hand picked from September 25th to October 5th. The fruit was hand sorted and soaked cold for five to ten days, after which native yeast fermentation was allowed to proceed under temperature-controlled conditions in stainless steel open top fermentors. During primary fermentation, tanks were punched down up to three times per day. After limited post-fermentation maceration, the wine was sent via gravity to 44% new French oak barrels and aged for 9 months prior to bottling.