Our first wine from this two-acre block of Wädenswil, planted in 2008 according to the biodynamic calendar, on one year rootstock. This Pinot originates from Switzerland and is generally considered an excellent blending wine for contributions to the mid-palate. Our decision to bottle this wine separately came after tasting through the barrels to find beautiful, elegant, savory and earthy aromas with flavors of dusty wild blackberry fruits and Italian plums. Europeans have long known that “Jüngfernwein” or first wines are often glorious at their birth and we would agree.
Barrels: 25% New French oak, 25% once filled
190, six-bottle cases produced
91 points Tanzer “Bright red. High-pitched aromas of red berries, fresh flowers and gingerbread, with a hint of smokiness in the background. Sappy and incisive on the palate, offering lively raspberry and bitter cherry flavors and a hint of bitter herbs. Closes with firm tannic grip and slow-building sweetness, leaving a zesty blood orange note behind. I like the wine's tension and precision.”
90 points Wine Enthusiast This is the first release from a new, two-acre vineyard devoted to this old-school clone. It’s what might be called sculpted, with excellent definition among all the components. Pomegranate and rasp- berry fruit carry a hint of pine needle, and the finish carries through with good focus and medium length.
EXCELLENT! Wine Press Northwest. Wadenswil was one of the original clones of Pinot Noir brought to Oregon in the 1960s. Though it fell out of favor for the newer Dijon clones in the past 15 years, winemakers are again turning back to this reliable favorite. This clone-designated Pinot Noir opens with aromas of mint and dried cherry, followed by flavors of cranberry, red currant and even blueberry. It is a superb example of Pinot Noir.
PinotFile Moderately light reddish purple color in the glass. Shy but pleasant aromas of darker berry preserves, dark chocolate and rose petal. Bold, flamboyant flavors of black grape, blackberry and boysenberry underlain with toasty oak. Brooding and fruit-driven with rugged tannins. Should benefit from 2-3 years in the cellar.