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Pike Road Temperance Hill Pinot Noir 2017

ID No: 448005
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 Wine Advocate: 92
Vintage:2017
Bottle Size:750 ml
Product Description

Pike Road Temperance Hill Pinot Noir is made from 100 percent Pinot Noir

Tasting Notes

Bright, spicy cherry fruit is framed by beautiful floral and exotic spice tones. Don't be fooled by its bright red color, this is not a simple or wimpy wine. Lots of layers are woven into this beautifully exotic Pinot Noir with a silky, elegant finish.

About Temperance Hill Vineyard

This second-generation vineyard was first planted in 1981 on what is believed to be the remnants of an ancient volcano. Exposed to the cold Van Duzer winds at an elevation between 660 and 860 feet, Temperance Hill is one of the cooler sites in the Willamette Valley. Soil types are Nekia, Rittner, and Jory with varying slopes and exposures making it a very complex vineyard site. Temperance Hill is an organically farmed vineyard that uses certified Salmon-Safe methods.

The 2017 Vintage

2017 brought us back to what we consider a classic, cool-climate Oregon vintage, a year when our decades of experience paid off. Wet spring weather led to a more typical growing season compared with the past three vintages, all unusually hot. The summer of 2017 was warm and dry, leading to excellent flavor development in the fruit, but we thinned the crop considerably to ensure concentration and ripeness. Harvest was staggered because of the October rains, which meant long days for our crew during the windows of sun. 2017 wasn’t an easy year to farm, but the fresh, fully developed flavors of the vintage make it worth the hard work.

Review:

Pale ruby, the 2017 Pinot Noir Temperance Hill Vineyard opens with charcuterie, cranberries, red currant and wild blackberries with accents of amaro, earth and potpourri. It’s light to medium-bodied with floral-tinged fruits, a firm frame and juicy freshness, finishing long and spiced. 200 cases produced.

-Wine Advocate 92 Points 

Winery: Pike Road

Outside the town of Yamhill on the western edge of the Willamette Valley, Pike Road meanders through lowland farms. Our vineyards sit overlooking this captivating valley of hazelnut orchards and dairy farms, wheat fields and tree nurseries: Oregon’s bounty in the valleys.

Above this winding rural road, our grapes are growing. A long springtime season sees the excitement of bloom and the exhuberant growth of grapevines reaching up their trellises. Protected by the rain shadow of Oregon’s Coast Range Mountains, the vines flourish in mild summer conditions. Warm days and cool evenings, perfect for ripening Pinot Noir, Chardonnay and Pinot Gris, lead to the magic of harvest season. Rich with the smells of hand-picked bunches of perfectly ripe grapes, harvest is the culmination of a year’s worth of hard work in the vineyard and the beginning of the year in the cellar.

At Pike Road, we believe the Northern Willamette Valley is the best place in the New World to grow Pinot Noir, Chardonnay and Pinot Gris. This is why they are committed to providing you with wines that are 100% grown in this incredible place.


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Niner Cabernet Sauvignon 2017

Niner Cabernet Sauvignon is made from 92% Cabernet Sauvignon 4% Cabernet Franc, 4% Petit Verdot.

IN THE VINEYARD The 2017 vintage was the official end of the drought in Paso Robles. Consistent rain throughout winter and cooler temperatures throughout summer helped our grapes mature slowly and evenly. A couple heat spikes towards the end of the growing season made things interesting, but robust vine canopies from the rains protected our Cabernet Sauvignon, and we saw the higher natural tannin and deeper color than we have seen in years. We harvested most in September, 1-2 weeks earlier than normal.

Review:

Saturated ruby. Ripe cherry and dark berries on the nose, complicated by notes of mocha, vanilla and licorice. Deep, palate-coating cherry preserve, blackberry and boysenberry flavors show good depth and building sweetness. Reveals a building oak spice quality on the persistent finish, which features a repeating vanilla note and round, even tannins.

Vinous 91 Points


Bolstered by 4% each of Cabernet Franc and Petit Verdot, this bottling begins with brisk aromas of black raspberry, cherry, wet gravel and marjoram on the nose. The palate is tightly woven and focused, combining dark strawberry and pencil shavings into a light-bodied and elegant display.

Wine Enthusiast 91 Points

 Vinous Antonio Galloni: 91 Wine Enthusiast: 91
Merry Edwards Winery Sonoma Coast Pinot Noir 2018

Merry Edwards Winery Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir. 

The enticing profile of this elegant Pinot Noir was created by blending together individual lots made from several different clonal selections. The grapes come from diverse sites bordering the Sonoma County coast, and each vineyard is influenced by its proximity to the Pacific Ocean, which is just a few miles away. In the late afternoon, marine winds carry cool fog to blanket these sites, sometimes until late the next morning. This weather pattern lengthens the “hang time” of the grapes on the vine, allowing complex flavors to develop.

The wine possesses a deep ruby opaque color with a garnet red rim. On the nose, it offers aromas of bright Bing cherry with hints of licorice, subtle forest floor and open inviting notes of rose petal, vanilla and baking spices. Rich and lively upon entry, the mouth begins with fruit forward notes of crunchy raspberries and red cherries. Silky tannins are supported by well-balanced acidity and mocha notes throughout a long finish.

Pairs well with potato-crusted salmon, parmesan portobello risotto, chicken macadamia, spicy quinoa with asparagus and shiitake mushrooms.


Review:

Jammy plum, strawberry and dark cherry ooze from the core of this beautifully coastal wine, seasoned in dried herb, clove and black tea. Expressive and varietal, with a thick tannin structure, it has room to open further and unwind, its oak well integrated and its tannins structured. 

-Wine Enthisiast 94 Points

 Wine Enthusiast: 94
Maison Chanzy Clos du Roy Blanc Mercurey Premier Cru 2018

Maison Chanzy Clos du Roy Blanc Mercurey Premier Cru is made from 100 percent Chardonnay.

Maison Chanzy was founded by Daniel Chanzy in 1974 in Bouzeron, located in the northern part of the Côte Chalonnaise region of Burgundy. In 2013, a group of Burgundy wine lovers purchased Chanzy with a group of investors and have since added a second holding in Côte Chalonnaise and Côte de Beaune for a total of 163 acres planted.

With full control of production from vineyard to bottling, Chanzy’s impressive range spans 40 appellations in 8 villages of Côte Chalonnaise and Côte d’Or. The vineyards are farmed sustainably.

Mercurey Clos du Roy 1er Cru Blanc is one of many vineyards in Burgundy carrying the name Clos du Roy thanks to the King designating his best parcels as such. The parcel sits close to the woods and is protected from the wind with excellent exposure, providing consistent ripeness. Mercurey Clos du Roy 1er Cru Blanc is aged in 100% used 228-liter barrels for 9 months prior to bottling.

White Burgundy is typified by aromas and flavors of green apple and lemon and is defined by its structure and expression of minerality. White Burgundy vinified in stainless steel tanks will emphasize its freshness while aging in French oak barrels can lend accents of toast and vanilla.


Review:

A pure and fresh scent of tart cranberry and wild raspberry rises from the glass. The palate of this wine makes the fruit more intense, adds a smokier, more sonorous flavor, while the body remains slender and translucent. Deep juiciness underpins it all and underlines both elegance and unforced balance.

-Wine Enthusiast 93 Points

 Wine Enthusiast: 93
Louis Jadot Nuits Saint George 2017

Louis Jadot Nuits Saint George is made from 100 percent Pinot Noir. 

The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey.  The soils are basically composed of limestone and marl. A perfect exposure to the east gives the capacity to produce splendid wines.  The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months. 

Pairs with roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.    

Review:

 "A dark, blackberry- and black cherry–laced red, with earth and iron accents, a reserved character and a dense structure. Oak spice elements emerge on the lingering finish. Best from 2022 through 2033. 400 cases imported."

 -Wine Spectator 90 Point

 Wine Spectator: 90
Ecard Maurice Savigny Beaune Blanc Premier Cru Hauts Jarrons 2018

Ecard Savigny Beaune Blanc Premier Cru Hauts Jarrons is made from 100 percent Chardonnay.

Golden yellow with green hues. The mouth is sharp, with a nice acidity and mineral note that give complexity to the wine. A complex and delicate nose of white flowers, dried fruits and toasted bread. It will change with ageing towards pear, ginger bread and white pepper

Pair with tender meat, fried river fish, sea fish in white sauce, hot shellfish, poultry in a beautiful creamy sauce and frog legs. Hard cheeses: Comté, Beaufort, Emmental…

Zaccagnini Verdicchio dei Castelli di Jesi 2020

Zaccagnini Verdicchio dei Castelli di Jesi 100% Verdicchio.

Verdicchio is an historic wine that has been made since the 1400’s. There is an ancient bond between the Verdicchio vine and the region of Le Marche, a seaside province on the Adriatic sea, which stems from a cherished relationship with the Benedictine, and later the Camaldolese, Monks. The monks helped spread Verdicchio vines – which had been present for centuries – as well as viticultural-oenological techniques throughout the Marche region. The efforts of the monks, along with improvements in the quality of the vines & vinification methods, have allowed Verdicchio to thrive for centuries. At one time, Verdicchio measured 65,000 hectares (158,080 acres) of grapes throughout Italy.

Verdicchio means “little green one”, in reference to the grape and the color of the resulting wine. The Verdicchio grape – which also goes by Giallo and Turbiana (Lake Garda) – is grown across Italy, and it is closely related to Trebbiano and Greco. The grape is subject to mutations. 

The wine is refreshing, exhibiting lemon citrus flavors, aromas of flowers and apples, with herbaceous qualities.


Try these Similar In Stock Wines
Bass Phillips Estate Pinot Noir 2018

Bass Phillips Estate Pinot Noir is made from 100 percent Pinot Noir.

From the original Estate vineyard; 8,500 vines/hectare; specific plot cropping at approx. one tonne/acre, often blended with the best fruit from our Leongatha Vineyard. Wine with attractive, rich fruits in the mid-palate, with the strength to improve up to ten years in the cellar. Bottled without fining or filtration.

The exquisitely balanced single vineyard Estate Pinot Noir draws fruit from the extremely low cropping, closely spaced north easterly facing, four hectare un-irrigated vineyard. The wine is vinified in an open stainless steel fermenter with regular plunging to extract colour and flavour. After fermentation the wine is gravity racked into a combination of new (60%) and old French Alliers oak for a maturation period of around 15 to 18 months.


Review:

This bottling is the most linear and acid driven of the range. A translucent strawberry hue, the nose is open and elegant, with delicate aromas of fresh red berries, dried roses, white pepper, terra cotta and savory spice. There's an initial burst of tingly acidity on the tongue that mellows, allowing the silky textured fruit, savory, floral and mineral nuances to shine. Drink now–2030. 

-Wine Enthusiast 96 Points

 Wine Enthusiast: 96
Ancien Pinot Noir Carneros 2017

Ancien Pinot Noir Carneros is made from 100 percent Pinot Noir. 

Pinot Noir Carneros comes entirely from the Toyon Vineyard, located in the Napa side of Carneros. This vineyard was originally planted for Ancien Wines in 1998 with cuttings tracing back to the Swan estate in Sonoma County and Dijon 115 - followed by cuttings from Ed Penhoet’s vineyard in Carmel Valley. Ed’s selection from River Selection is a story into itself, and is sometimes referred as “Pisoni Clone” since Gary Pisoni took cuttings from the vineyard in the early ‘80s.

Baking spice sings in an endless symphony with wild berry notes, complemented by characteristic Carneros notes of cola. Juicy cherry notes grace the palate and combine seamlessly with anise and hibiscus, ending on a savory note. The palate is round and full of textural, mouth-coating tannins balanced by a bright acidity. Broad chewy tannins, earthy spices and minerality complement the fruit and exotic floral notes of this wine. The palate of this delicious wine will continue to develop in opulence over years of aging, revealing even darker layers and an increasingly smooth texture.


Review:

Lively in brooding black fruit, this wine is balanced in richness and length, with a lasting wealth of baking spice and black tea. Well integrated, it forms a cohesive experience on the smooth, seductive palate, finding a balance across all its components

-Wine Enthusiast 93 Points 


 Wine Enthusiast: 93
Bydand Pinot Noir Sonoma Coast 2017

Bydand Pinot Noir Sonoma Coast  is made from 100% Pinot Noir

Aged for 16 months in 40% new French oak, 60% neutral French oak

Umino Vineyard is perched atop rolling hills overlooking the Petaluma Gap in Sebastopol, CA. Taking advantage of maritime influence this 11-acre vineyard benefits from warm sunshine throughout the day and cool coastal winds at night. Planted in 1996 to 4 Dijon Clones of Pinot Noir these vines produce wine of purity and balance. Exhibiting rich flavors and aromas of crushed rose petal, raspberry and cherry cola with earthy minerality and lively acidity.



Bydand Pinot Noir Umino Vineyard 2017

Bydand Pinot Noir Umino Vineyard is made from 100 percent Pinot Noir.

This small, sustainably farmed vineyard perches on a south-facing ridge in the Sebastopol Hills area of the esteemed Russian River Valley AVA, and has produced exceptional Pinot Noir for Bydand since their first vintage. Third-generation farmer David Umino rejected early assessments that the site was too cool for viticulture, and planted Pinot Noir there in 1996. The cold maritime winds in fact help to modulate ripening, and protect the grape’s natural purity and balance - resulting in fruit-driven wines with expressive red fruit and dark berry flavors, balanced with crushed rock and mouth-watering freshness. Velvety tannins coat the palate, providing an alluring and persistent finish.



This site combines the best of the earthy west Sonoma Coast and well-fruited Russian River.


Review:

"Dark and rich in blackberry and cherry, this wine is lightly dusted in cardamom and cinnamon, with bold intensity and lasting richness. The site shows through in its elegance
and power. - VIRGINIE BOONE"
- Wine Enthusiast (December 2020), 92 pts

Ferren Pinot Noir Silver Eagle Vineyard 2017

Ferren Pinot Noir Silver Eagle Vineyard is made from 100 percent Pinot Noir.

Winemaker Matt Courtney learned what he knows of Pinot Noir on the Sonoma Coast during his eight-year apprenticeship with Helen Turley of Marcassin Vineyards. At Ferren he employs artisan methods crafting his wines in small lots from single-vineyard sources with native fermentation and without fining or filtration. | Falling Bright

Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot Noir a rare balance of explosive wild berry, mouthwatering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus. [ The late Ulises Valdez - brilliant vineyard manager and owner of this vineyard - built his family home on this spectacular site.] | Ferren

Review:

All destemmed and aged 18 months in one-third new French oak, the 2017 Pinot Noir Silver Eagle Vineyard has a fresher, more edgy texture to go with a medium to full-bodied, nicely concentrated style on the palate. It's more backward and tight, especially when compared to the Sonoma Coast release, yet still has beautiful notes of black raspberries, wild strawberries, violets, sappy herbs, and a touch of forest floor. Give it a year, and it's going to have a decade of prime drinking. 

-Jeb Dunnuck 95+ Points



"Refined and elegant, with a lithe, creamy texture to the dried red fruit and berry flavors, lengthening out with forest forest floor notes. The fine-grained, minerally finish shows leafy accents and hints of sandalwood. Drink now through 2025.—K.M.”

- Wine Spectator Insider (March 18th 2020), 94 pts


 Wine Spectator: 94 95 Points
Fullerton Bella Vida Pinot Noir 2017

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.


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