" We don't sell the wine without touching the vine "
Blue Pirate Pinot Noir Oregon 2009
No longer available.
| Country: | United States |
| Region: | Oregon |
| Wineries: | Blue Pirate Magnificent Wine Company |
| Grape Type: | Pinot Noir |
| Vintage: | 2009 |
| Bottle Size: | 750 ml |
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Product Description
Blue Pirate Pinot Noir Oregon 2009 is made from 100 percent Pinot Noir
Vibrant red and black raspberries, wild strawberries, Bing cherries and floral (violet) aromas, with subtle notes of minerality and spice. Sweet, soft medium-weight entry, with dominant flavors of wild strawberry and raspberries echoing the aromatics. Very fine-grain tannin and persistent sweet fruit, along with nicely balancing acidity give the impression of plump fresh fruit on the mid-palate. The flavors continue to mirror the aromas, with the addition of a zesty citrus character, and persist through the nicely resolved lingering finish.
Winery: Blue Pirate
Blue birds would sit in the trees outside the Westnut hazelnut factory in Dundee, Oregon and steal the nuts from the delivery trucks, drop them on the ground, and break the shells. The birds would then swoop down and grab the nuts for food, leaving the shell behind. These swashbuckling birds were name Blue Pirates. Westnut produced packaged hazelnuts and name the product "Blue Bird Filberts". Our Pinot Noir is produced at this renovated historical building, now called "12th and Maple Wine Company" and is also dedicated to the blue bird that once pirated the hazelnuts - The Blue Pirate
Winemaker – Aron Hess
In 1996, Aron followed his nose to Europe to tour the wine regions. One Sunday when the wineries were closed, he followed a tip from a guide book and found himself in a tiny ferme auberge in the Dordogne where he met his wife and business partner, Pam Walden. Several months later they arrived in Oregon with a dream to make the best Pinot Noir this side of the Atlantic.
Aron worked first at Flynn Vineyards and occasionally at Evesham Wood Winery before joining Rex Hill Vineyards in 1998, first as the Enologist, later as the Assistant Winemaker working with Lynn Penner-Ash, and then as the Winemaker for three vintages (2002 to 2004). Aron’s tenure at Rex Hill included some of the most innovative and cutting-edge experiments in the region, while focusing on very traditional methods of vinification.
In the summer of 2005, he moved to head-up production at 12th & Maple Wine Company, a 1700-ton-capacity, state-of-the-art custom crush facility in Dundee, Oregon. There he makes wine for several clients along with crafting Battle Creek Vineyard Pinot Noir and Blue Pirate Pinot Noir and Pinot Gris.
- back
This vineyard is situated at over 3,000 feet in altitude in Valle de Uco, and the vines are over seventy years old. This light soil is sandy with some silt, is very permeable and has boulders and a broken layer of limestone at a depth of 2.5 feet. Traditional irrigation is fed by water from the Andes Mountains. Temis has the coldest climate of all Alta Vista’s terroirs. Nights are quite cool and days are warm and soft, with constant breezes that help to keep the vines and grapes healthy. The grapes have a slow, gradual cycle of ripeness that is balanced and ideal. Planted in 1942, the selection massale vines are characterized by small clusters with small, compact grapes.
Review:
There’s a touch of bark, grilled Mediterranean spice savoriness to the rich but fresh blackberries, salted black plums and graphite notes. Pretty saline and flavorful on the palate. The tannins are powerful yet fine-grained. A structured and characterful malbec from old vines in El Cepillo.
-James Suckling 94 Points
Grand Veneur Cotes Du Rhone Blanc is made from 50% Viognier, 30% Clairette, 20% Roussanne.
Pale yellow colour, brilliant with a gold tinge. Primary aroma of flowers and stone fruit. On the palate, the fruit is immediately present with touches of almond and white peach. A slight liveliness appears in the finish, which creates a perfect balance for the natural generosity of this wine.
To consume young in order to preserve the fruitness typicity. Could age 2-3 years
Direct press, fermentation in temperature controlled stainless-steel vats. Early bottling 6 months after harvest.
Excellent with fish, seafood.
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