2013 Red Hills Estate Pinot Noir
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Dundee Hills
Aging
Barrel-aged 10 months
Fermentation
Fermented in wooden and stainless steel open top tanks
Bottling Date
August 2014
Alcohol %
13.0
Wine Enthusiast
93

2013 Red Hills Estate Pinot Noir

93pts - Wine Enthusiast

Our 2013 Red Hills Estate Pinot Noir leads with layers of black cherries and hibiscus tea, blood orange peel and citrus flowers. The broad, juicy palate of pomegranate is spiced with cinnamon bark, cardamom and hints of vanilla with a savory undertone. The fleshy finish is framed with balanced acidity and offers notes of fine cocoa and wild raspberry as it lingers and evolves.

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$125.00
 
SKU: ASPNRH13Q
Wine Profile
Tasting Notes
Our 2013 Red Hills Estate Pinot Noir leads with layers of black cherries and hibiscus tea, blood orange peel and citrus flowers. The broad, juicy palate of pomegranate is spiced with cinnamon bark, cardamom and hints of vanilla with a savory undertone. The fleshy finish is framed with balanced acidity and offers notes of fine cocoa and wild raspberry as it lingers and evolves.
Vineyards
Our Red Hills Estate is a 23 acre vineyard in the Dundee Hills AVA. This gentle, south-facing slope reaches in elevation from 360 to 570 feet and is composed of Basaltic ‘Jory’ soils. Vines here range from 20 year-old self-rooted Pommard clones planted to 800 vines per acre to Dijon clones planted to 4800 vines per acre. Farming is meticulous and detailed, utilizing sustainable practices. This vineyard produces one of our finest vineyard designated wines.
Winemaking
Fruit for the 2013 vintage was hand picked between September 25th through October 6th. 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 with 14% whole cluster contribution in both wooden and 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 45% new French oak barrels and aged for 10 months.