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Big Table Farm Williamette Valley Pinot Noir 2015

ID No: 445390
Organic:Yes
Vintage:2015
Bottle Size:750 ml
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Big Table Farm Chardonnay 2014

Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.

With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.

As with all our whites, this wine will reward you for cellaring.


Reviews:

Bright straw. Fresh citrus and orchard fruits, smoky minerals and ginger on the incisive nose. Silky and focused on the palate, offering nervy Meyer lemon and green apple flavors that give way to deeper melon and peach with air. Finishes silky and long, displaying an echo of bitter citrus pith and lingering spiciness. - Vinous 90 Points

Bright, taut and focused, with spicy pear and Meyer lemon flavors that dance into a long and lively finish. Drink now through 2020. 680 cases made. - Wine Spectator 90 Points

 

 Vinous Antonio Galloni: 90 Wine Spectator: 90
Fullerton Bennett Vineyard Pinot Noir 2015 (magnum)

Fullerton Bennett Vineyard Pinot Noir  (magnum) is made from 100% Pinot Noir - 8 years old

18 months in 5% new French Oak and 95% neutral French Oak

Bennett Vineyard is grown in sedimentary Bellpine soil. A new and exciting site in 2015, this hidden jewel of a vineyard produced a graceful Pinot Noir and it is bottled exclusively in 1.5L and 3L magnums. The quality and value of this wine combine with the large format bottles to create an ideal wine for the upcoming fall and winter holiday seasons. Whether shared at your table or gifted to family or friends, this unique bottling is sure to please.

Aromas of cherry and raspberry fold into layers of rhubarb, clove, and pipe tobacco. The lengthy, mineral-driven palate showcases the captivating elegance of Pinot Noir.

Upon arrival, the grapes were immediately de-stemmed into open-top fermenters. Following a seven-day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack- and-returns at the beginning and middle of fermentation. Following two days of seling, the wine was racked to barrel and aged for 18 months in 5% new French oak and 6 months in tank prior to being bottled.

Fullerton Five Faces Pinot Noir 2015

Fullerton Five Faces Pinot Noir 100% Pinot Noir - 7-40 years old

FIVE FACES is an acronym for the five members of the Fullerton family - Filip, Alex, Caroline, Eric and Susanne. 
A blend from Fullerton's best vineyard sources, Five FACES Pinot Noir always showcases the breadth of the terroir in the Willamette Valley with the inclusion of both volcanic, basalt-based soils and sedimentary, sandstone-based soils. The fruit hails from geographically diverse sites within the valley, each with their own unique micro-climates.

Lovely ruby with aromas of cherry, strawberry, cinnamon, bramble, and brooding humus. Fresh on the palate with nice persistence leading into the soft, noteworthy tannins. Drink now or hold for up to 5 years.

In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and barrel fermentation. For the open-top tanks, we favored punch-downs, whereas the closed-top tanks received pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received a minimum of two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and ambient yeasts carried out the fermentation. In total, we utilized 15% whole clusters. The wine was aged for 11 months in 20% new French oak barrels.

Review:

"The 2015 'Five Faces' Pinot Noir shows deep profile with aromatics leading to wild mushroom, black cherry and wild blackberry. The palate displays a medium weight with flavors of orange zest, black truffle, wild blackberry cobbler and a hint of cola. This is delicious and shows excellent balance. (Best 2017-2027) - July, 2017 (OB)"

- International Wine Report (July 2017), 91 pts



 International Wine Review: 91
Patton Valley 10 Acre Pinot Noir 2014

The contrast between our 10 Acre and West Block Pinot noirs exemplifies how slight geographical differences can have significant influence on the flavor profile of a wine. Planted in 1997, The 10 Acre block of Pinot noir is the oldest planting on the Patton Valley Estate Vineyard. Located on the east-facing slope of our vineyard, this area gets full sun in the cool morning hours, leading to a slower, more gradual ripening process and a wine that is typically elegant and lighter in body with prevailing red fruit character.

The 2011 10 Acre Pinot noir shows abundant aromatics, immediately woodsy but overwhelmingly fresh with lavender and red plum, sweet caramel and malt. The palate is lush and broad with sweet cherry, cigar box, and the faintest hint of peat smoke. Soft and very subtle tannins give this wine a solid backbone. A great acid profile makes this wine likely to offer boundless enjoyment when consumed in the short term, or if given some time to rest, the distinct potential of becoming something much more profound. Drink now or cellar 5-8 years.

Patton Valley Estate Pinot Noir 2014

 Winemaker's Notes

The Patton Valley Estate Pinot Noir is the most comprehensive expression of our vineyard site. Bright red cherry cola, watermelon rind, dusty earth, and caramelized almonds grace the nose of this pretty and sumptuous wine. The palate is immediately broad, but has less alcohol sweetness than you might expect from a warmer vintage. Provincial herbs, spice, and milk chocolate flavor the mid-palate, with great acidity providing length, and silky tannins rounding out the mouthfeel.

   

Patton Valley Lorna Marie Pinot Noir 2011

SALE!

Patton Valley Lorna Marie Pinot Noir is 100 percent Pinot Noir.

Each year since 2002 we have crafted a reserve wine intended to exemplify the best the vintage has to offer.  Selected from a handful of barrels that are deemed to be the very finest in the cellar, we designate the wine “Lorna-Marie” in honor of the mothers of Monte and Sherie Pitt –two of the owners of Patton Valley Vineyard.

Our 2011 Lorna-Marie Pinot Noir appears to laugh at the cool, wet growing season that gave this wine its start.  Unlike many of its 2011 counterparts, this barrel selection has the structure and fruit of a much warmer vintage.  Leading with boysenberry, cigar-box, smoke, rose petals, and plum, the nose is as rich and concentrated as you would expect from this classic blend.  The dark aromatics in the nose are overtaken by mouthwatering, bright flavors of Bing cherry and zesty lemon.  The back of the palate is textured by bright acidity and soft tannins that push out the long and lingering finish.  Drink now or cellar for 10-12 years.

Product Description

The use of whole cluster fermentation is the back bone of this wine. Lots of leather and oak spice on the nose. Black cherry, dried cranberry, and pomegranate, as well as cardamom and anise. Palm sugar, hay, clove and sandalwood on the palate. Very fresh and bright, approachable wine.


Review:

Bright and polished, with expressive black cherry and orange zest aromas and tightly focused, layered raspberry and stony mineral flavors that finish with vibrant acidity. Drink now through 2021. 2,393 cases made. -Wine Spectator 92 Points

 


Winery: Big Table Farm Winery

In 2006 we moved to Oregon from Napa, where Brian had been making wine for ten years. We bought property in the Willamette Valley (about an hour outside of Portland).

This Oregon adventure is inspired by our desire to grow grapes, make wine, and to have the space for all of Clare’s animals and Brian’s wacky projects.

We named our farm and winery after our goal to provide a gracious and welcoming table for ourselves and friends, with a cornucopia of hand-crafted food and wine.

And now, almost ten years after we took the leap, we have developed this land into a working farm and built a barn and winery. We feel lucky to live here and we are still in awe and deeply grateful for the chance to build this dream and share it with you!

 

In 1996 Brian worked his first harvest. Having studied fermentation science at Davis, he took to the process of winemaking easily and loved it. 

While working in Napa Valley, Brian learned from some of California's most esteemed winemakers and wineries - Turley Wine cellars, Neyers Vineyards, Blankiet Estate and Marcassin, just to name a few. Brian also spent a harvest working in Australia at Trevor Jones Fine Wines. 

These varied experiences have contributed to Brian’s ability to optimize each vintage.

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