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2003 3 Vineyard Pinot Noir

(updated May 1, 2006)

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The Wine

This is our most widely distributed and earliest available Pinot noir. It is a wine blended from all of our vineyards and bottled before the single vineyard and reserve wines. The complementary nature of the lots that go into this blend is obvious in its full, early integration and its occasionally being considered superior to single vineyard wines. ALL pinots are made with the same care, receive the same oak, are from the same estate vineyards, etc.—the 3 Vineyard represents the very populist notion that egos and individuality may elevate some brothers and sisters, but the rest of us together are just as wise and powerful, sometimes even more so. Beginning in 2003 with the reduction of single vineyard bottling production quantities, barrels of single vineyard quality are now returned to the 3 Vineyard blend for even greater complexity.

The Vineyards

Fruit and the name come from our three Estate Vineyards: Ridgecrest, Stoller and Corral Creek, blended into a fully-complemented wine. The estate vineyards are planted on three different soil types, which provide complementary elements in resulting wines, especially Pinot noir: Ridgecrest on Willakenzie, Stoller on Jory, and Corral Creek on Laurelwood. The excellence and distinctiveness of single vineyards can be seen in vineyard designated labels for these vineyards. However, the wisdom of complementary blends, with their consistency and fullness of character is very often seen in 3 Vineyard.

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 9/26-10/10/2003 (approximately 30% Ridgecrest, 48% Stoller and 22% Corral Creek) @ an average 24.1-27.0 brix, 3.26-3.70 pH, and 3.8-5.7 g/l TA, from a 2.6 tons per acre cropload

Fermentation:

8-18 days total fermentation with 2-10 days pre maceration

Cooperage/Aging:

10 months in 22% new, 26% 1 year's and 52% multiple prior use French oak barrels

Wine Selection:

Selected barrels from most fermentation lots, after reserve level selections

Bottling:

Bottled 8/3 & 4/2004 with DE filtration

Bottling Analyses:

15.4 % alcohol, 6.0 g/l TA, 3.6 pH

Cases Produced:

4252

Suggested Retail:

$27

Release Date:

May 2005

Winemaker's Comments

Very characteristic of the vintage, with blue-black colors and characters, with fruits showing crushed blueberries and raspberry, and with lush, silky aromatics promising a suppleness and integration. The weight is moderate, richness and extraction not overly wrought, and no alcohol is apparent. Flavors are red in nature and a fine tannin structures the wine, leaving a sense of complexity and a nice persistence. May be the best since 1998, which is saying something considering 2002.

Quotes

Pinot Report, December 15, 2005: 93. Medium-deep ruby purple color; rich, forward spicy, cherry aromas with complexing earthy notes; bright and forward cherry and berry fruit, very nice underlying earthy notes, sweet oak, good structure and balance; long finish. Everything about this Pinot is beautiful from its delicious forward fruit to the deep and complex layers of flavor underneath…

Wine Enthusiast, May 2006, Paul Gregutt: 90. Editor’s Choice. A beautiful wine, exceptionally smooth, supple and silky. It has youthful spice and fine, mixed red fruit and berry flavors. Harmonious, interesting and lively with a perfect blend of baking spices and crisp acids.

Burghound.com, October, 2005, Allen Meadows: 87. Deep ruby. Elegant and nicely pure red berry fruit aromas mixed with hints of underbrush complement the round, precise and nicely focused medium full flavors underpinned by moderate tannins and good length…

International Wine Cellar, May/June 2005, “Focus on Oregon Pinot Noir,” Josh Raynolds: 87. Dark red. Deeply pitched sweet aromas of blueberry, boysenberry and mocha. Fat and round on the palate, with the boysenberry note to the fore. Quite direct and fruit-driven, finishing with a plump, supple texture.

Wine Spectator, December 31, 2005, Harvey Steiman: 86. Firm, with a chewy feel to the plum and dusky spice flavors…

Northwest Palate, July/August 2005: Highly recommended. Light fruit spice and black cherry fruit aromas. Mouthfilling flavors of focused black fruits and toast, with notes of spice and citrus in the finish. Well balanced and juicy; pair with smoke grilled pork tenderloin.

The Oregonian, October 16, 2005, “Vintage Isn’t Everything, but It’s a Lot,” Matt Kramer. Some winemakers failed the 2003 test…Yet others created superb pinot noirs, indeed some of the best Oregon has produced…Chehalem 3 Vineyard is exceptionally ripe-tasting, dense and rich. Yet it’s indisputably Pinot noir in its berry flavors and, yes, finesse…the fruit intensity—redolent of raspberry and blueberry—is such that you don’t notice. Tannins are soft and silky. This is beautifully crafted pinot noir, one of the best of the 2003 vintage so far. It delivers a lot of pleasure allied to real character.

San Francisco Chronicle, November 22, 2005. Nose of sweet black cherry, blackberry, cassis and mint; juicy, slightly jammy black plum and black cherry flavors; a big wine with plenty of alcohol; moderate tannins on finish. (One of 17 wines selected from more than 90 Oregon Pinot Noirs by the San Francisco Chronicle’s panel.)

The Charlotte Observer, April 11, 2006, “Pinot Noir’s Passionate Following,” Catherine Rabb. The Willamette Valley region of Oregon is the largest area outside of Burgundy, France, that specializes in pinot noir…Oregon has done a good job on turning out consistent and delicious pinots. Much of the wine business in Oregon has come about only since the 1960s, compared to Burgundy, where pinot noir has been produced for 300 years. I’d say Oregon winemakers deserve applause for that. 2003 3 Vineyard Pinot Noir: Gorgeous cherry and raspberry fruit, baking spices and a delicious earthiness. Nice long finish and good structure.

Wine Review Online, November 2005, “Wine With…Roast Turkey,” Paul Lukacs and Marguerite Thomas. With its restrained not so sticky-sweet fruit, this young Pinot brought elegance to the meal. A note of spice beneath the fruit made it go well with both white and dark meat, and it was exceptionally good with the stuffing.

Epicurious.com, November 2005, Leslie Sbrocco. Oregon is a spot for world-class Pinot Noir and Chehalem ranks as one of the region's classic producers. This layered, red-berry red is lip-smacking good with turkey breast smothered in cranberry sauce.

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