" We don't sell the wine without touching the vine "
Fullerton Three Otters Pinot Noir 2017
No longer available.
| Country: | United States |
| Regions: | Oregon Oregon (Willamette) |
| Winery: | Fullerton Wines |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 2017 |
| Bottle Size: | 750 ml |
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Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old
This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils.
Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.
Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old
This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils.
Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.
Serve this wine slightly chilled, and pair it with dishes of earthy mushrooms, like chanterelles and morels, light cuts of meat, charcuterie and cheese.
-150x300.jpg "Fullerton Three Otters Pinot Gris 2022")
Fullerton Three Otters Pinot Gris is made from 100 percent Pinot Gris.
Pours a brilliant gold-straw, with warm aromatics of green apple, pear-blossom, pineapple, vanilla and baker’s spice. Flavors of bright green apple, pear, and lemon/lime acidity are tamed by sweet pie crust. This wine is ready for almost any meal, or just a relaxing afternoon in the sun.
Pairs well with any salad, poultry, cheese, pasta in a creamy sauce, or by itself as an aperitif.
ABV: 13.5%
TA: 6.4 g/L
pH: 3.31
Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old
11 months in 25% new Oak and 75% neutral
Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.
A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. 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. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.
Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old
11 months in 25% new Oak and 75% neutral
Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.
A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. 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. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.
Review:
Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts
Clear, golden straw, with a slight greenish tinge. The nose is intense with yellow apple, Calamansi lime, apricot, quince, white flowers, flinty minerals, and brioche. The palate is light and quaffable.
Alcohol: 12.5%
Acid TA: 6.34g/L
pH: 3.22
Product Description
Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old
This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils.
Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.
Review:
"A fresh array of bright, ripe strawberries and fresh wild herbs here with attractive, spicy oak. The palate is neatly framed in fine, easy and fresh tannins. Drink now."
- James Suckling (July 2019), 91 pts
Winery: Fullerton Wines
Great wine speaks profoundly, a universal language transcending any one culture. Hailing from northern Europe, the Fullerton family speaks many languages, and delights in sharing the language of wine with others. Fullerton Wines crafts elegant and distinctive Pinot Noirs and Chardonnays that transport you to their place, Oregon’s Willamette Valley.
Date Founded: 2012
Owner: Eric, Susanne & Alexander Fullerton
Winery Philosophy: Crafting elegant and distinctive Pinot Noir and Chardonnay.
A family of enophiles, the Fullertons can trace their love of wine to Eric, who was first introduced to wine growing and production during his teenage years when he worked as a cellar hand in Germany (a story in and of itself). A few years later, his best friend in Denmark inherited an impressive cellar of Bordeaux and Burgundy wines. Together, they sought younger bottlings of the cellared wines, and held vertical tastings. Their interest in wine grew, and they began traveling throughout France discovering new producers to fuel their expanding passion.
When Eric and Susanne met in Stockholm, it did not take long for Susanne to fall in love with Eric and the wines he respected. Marriage soon followed, and they continued tasting, savoring, and cellaring wine.
In 2010, Alex Fullerton graduated from the University of Oregon with an Economics degree. Alex and Eric were tasting wine at Penner-Ash Wine Cellars, and began discussing home-brewing and the process of fermentation. The conversation led to the idea of Alex making wine. A couple of minutes later, Lynn Penner-Ash entered the room, and Eric asked her how Alex could enter the industry. Coincidentally, a harvest intern had dropped out that morning, and she needed a replacement. The next day Alex was offered a job as an intern, and later became a cellar hand at Penner-Ash. His passion ignited.
Alex next took off to New Zealand to work at Drylands Winery in Marlborough. Although the experience didn’t align with the handcrafted winemaking tradition in Oregon, he came back determined to learn more about growing and production. Penner-Ash welcomed him back again for the 2011 harvest, and he worked the following 2012 harvest at Bergström Wines under winemaker Josh Bergström. Lynn Penner-Ash and Josh Bergström both mentored and inspired Alex, deepening his knowledge of winemaking.
Fullerton Wines began in a garage in 2011. Alex and Eric partnered with their good friend Roger Wallberg and made a few barrels of Pinot Noir. Despite the challenging vintage, the wine impressed and Fullerton Wines was born. Today, Fullerton Wines crafts treasured Willamette Valley wines, focused purely on the Burgundian varietals of Pinot Noir and Chardonnay.
Winery Acreage: 0.5
Winery Production: 11,300 / 9L cases
Varietals Produced: Pinot Noir:110ton, Chardonnay:30ton, Pinot Gris: 20ton, Syrah 2ton.
Pinot Noir: 8,150 cases, Chardonnay: 2,000 cases, Pinot Gris: 1,000 cases and Syrah:150 cases
Pinot Noir: 8,150 cases, Chardonnay: 2,000 cases, Pinot Gris: 1,000 cases and Syrah:150 cases
Winemaker: Alex Fullerton
Alex Fullerton worked at Penner-Ash and Bergstrom in Willamette Valley, Oregon and Drylands in Blenheim, NZ majored in Economy @ UO, Studied Organic chemistry @ PSU and Viticulture & Enology @ OSU.
Vineyards: Ivy Slope (Estate) Chard, Croft PN, Fir Crest PN, Arbor Brook PN, Lichtenwalter PN, Bjornson PN, Momtazi PN, Ch Bianca Chard, Bella Vida PN, Apolloni PN, Bennett PN, La Velle PG, May's Vineyard Syrah.
Ivy Slope (Estate) 0.5 Acres All others by Acerage contracts.
Age of the vines: 7 - 50 years.
Everything is at a minimum Sustainable, Momtazi is Biodynamic and Croft is Organically certified.
Our holistic viticulture produces energetic fruit, great wine, and a healthier world.
Great wine requires great fruit. Growing high-quality grapes demands that we care for the soil in which the vines grow. Grapes, more than any other crop, convey the characteristics and health of their site. It is widely known that the best wines come from grapes grown in well-drained soils. Grape growers and winemakers are becoming increasingly aware of the devastating effects of synthetic fertilizers and herbicides on the structure, drainage, infiltration, and overall health of the soil. At Fullerton Wines, our pursuit of great wine guides us to organic and biodynamic farming methods because of its ability to build up healthy soils while also sequestering carbon into the soil (thereby helping to mitigate climate change). Through these methods, we improve the aggregate stability, drainage, water-holding capacity, and infiltration of the soils. We also reduce erosion and nutrient leaching.
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James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.
James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.
James Goddard Shiraz is made from 100 percent Shiraz.
In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.
James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.
Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.
Review:
“Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”
- Wine & Spirits Magazine, 92 points
Fefinanes Albarino de 1583 Albarino is made from 100% Albarino.
Aged for 5 months in oak barrels (a combination of fine-grained American and French Allier barrels).
1583 is the birth date of the Viscount of Fefinanes, Gonzalo Sarmiento Valladares, builder of the Castle of Fefinanes, in Cambados.
They wanted to pay tribute to their ancestor with this wine that managed to reach a perfect harmony between the fruitiness of the Albarino grape and the complexity brought by the oak aging.
Lovely straw yellow color, clean and bright. The nose is reminiscent of ripe crystallized fruit and spices. The palate is elegant, round and well balanced, with a silky texture.
Excellent with shellfish, grilled or stewed fish, white meats, poultry.
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