"In 2003 it was really warm and it caught us all by surprise," says Lynn Penner-Ash of the early heat that year. "From about 2,100 to 2,200 heat units, we were up to 2,500 heat units. 2003 was the first year we started talking about acid additions and how to utilize them. We decided that we needed to balance these wines because they were intense, high sugar and low acid, and making the best wine from that vintage required an acid addition." Pale to medium garnet in color, the 2003 Pinot Noir Willamette Valley has a nose of baked red cherries and baked cranberries with suggestions of dusty earth, dried leaves, fresh tobacco and bergamot. The light to medium-bodied palate gives up plenty of dried red fruit character with notes of tobacco and amaro. It has tensile, grainy tannins and juicy acidity carrying the orange peel-laced finish. 1,260 cases were made.

Packs an amazing amount of dense flavor into a lithe, elegant package, layering cherry, boysenberry and exotic spice character which extends into a long, long finish. Has all it needs to develop beautifully. Drink now through 2015. 2,500 cases made.??–HS??Region: Oregon / Willamette Valley Select to Add