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2003 Stoller Vineyards Pinot Blanc

(updated 1/11/05)

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The Wine

This pinot blanc continues our appreciation of Alsace varietals. From our newest plantings at Stoller Vineyard, there is excellent ripeness and clean flavors. Experiments have developed a process that combines classic Alsace textured and Kaiserstuhl ripe characteristics, showing a purity of fruit, lushness and huge weight on the palate. We think we've found the key to making predictably complex wines from a potentially monochromatic variety.

The Vineyard

Stoller Vineyards is our newest, and therefore most viticulturally advanced, of our three estate vineyards. A south-sloping, 110 acre vineyard on a 350 acre parcel, Stoller Vineyards commands a dominating view of the southern end of the Red Hills of Dundee, giving it regular comparison to Burgundy's Corton Hill. Stoller Vineyards is planted on jory soil, with a touch of Nekia, which are both red volcanic soil types. There are one and a half acres of pinot blanc at the site.

The Vintage

This is an excellent vintage, albeit unusual in the fiery nature of the growing season. The same dry and warm growing and ripening seasons held for 2003 as with the past few vintages, only more so, with Region II (not cool climate!) heat accumulations of 2500 units, average highs of 78F July-October and half the normal rainfall with 2.75 inches. Fruit was disease free, crop loads were easily honed to desired levels, and soil moisture was adequate due to good pre-season winter rains. Concerns of the vintage center on high sugars and resultant high alcohols, and low acids. Almost comparable past vintages like excellent 1992 may urge us not to worry.

Stats

Harvest Data:

Harvested 10/4/03 @23.2 brix, 3.35 pH and 5.5 g/L TA, at 3.8 tons/acre

Fermentation:

Fermented with several yeasts in barrel (VL3, ALS, R2 & SIHA7) and in tank (VL1), barrels being neutral with a single new Vosges barrel

Cooperage/Aging:

29% barrel fermentation and 71% tank fermentation; no ML

Clonal Selection:

Bottling:

Cold stabilized, filtered and bottled 4/05/2004

Bottling Analyses:

14.9 % alcohol, 6.0 g/L acid., 3.40 pH, 0.14 % residual sugar

Cases Produced:

300

Suggested Retail:

$16

Release Date:

October, 2004

Winemaker's Comments

Fleshy, soft and full of a diverse mix of ripe aromas and flavors, including kiwi-fruit, slight sauvignon blanc, tinges of chartreuse (giving a complex, green accent), pistachio and evanescent honeysuckle. It has lots of weight on the palate, size in general. A nice, warm-year version.

Quotes

Oregon Wine Report, Issue 19, October 2004, Cole Danehower: B+ ...Subtle aromas of dried white fruits and summer field grass. In the mouth, there is great force to the flavors reminiscent of mixed melons, a touch of white peach...strong acids help to bring the fruit forward and deliver a distinctly peppery finish...

Northwest Palate, January/February 2005: Recommended. Perfumed floral apple blossom nose with hints of mint. Round and rich flavors of ripe pear and melon. Well-balanced, with juice spiced-fruit finish...