2013 Looney Vineyard Pinot Noir
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Ribbon Ridge
Fermentation
Fermented in stainless steel open top tanks.
Bottling Date
August 2014
Alcohol %
13.5

2013 Looney Vineyard Pinot Noir

The 2013 Looney Vineyard Pinot Noir opens expansively and expressively with lifted aromas of fresh blueberry, crushed mulberry, grenadine, citrusy Satsuma mandarin and a hint of crushed stone. The bouquet is echoed in the palate, entering with wild strawberry, ground oats and blueberry syrup. Crisp acidity gives the wine a vibrant, refreshing quality as citrus notes emerge, joined by hits of bramble and clove, and lingering through the lasting, round finish.

Add To Cart
$90.00
 
SKU: ASPNLN13B
Wine Profile
Tasting Notes
The 2013 Looney Vineyard Pinot Noir opens expansively and expressively with lifted aromas of fresh blueberry, crushed mulberry, grenadine, citrusy Satsuma mandarin and a hint of crushed stone. The bouquet is echoed in the palate, entering with wild strawberry, ground oats and blueberry syrup. Crisp acidity gives the wine a vibrant, refreshing quality as citrus notes emerge, joined by hits of bramble and clove, and lingering through the lasting, round finish.
Vineyards
Looney Vineyard is located in one of the Willamette Valley’s newest (and smallest) AVAs, Ribbon Ridge. Planted in 2000 and 2009, Looney Vineyard slopes gently to the south and southeast between 390 and 500 feet in elevation. On sedimentary soils and planted with the greatest degree of clonal diversity of any of our estate vineyards, it produces a unique and expressive addition to our portfolio of Oregon Pinot Noirs.
Winemaking
Fruit for the 2013 vintage was hand picked October 3nd to 5th, 2013. 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 two times per day. After limited post-fermentation maceration, the wine was sent via gravity to 29% new French oak barrels and aged for 9 months prior to bottling.
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