Dijon Clones is a blend of
Pinot Noir clones representing a collage of vineyard blocks. As with all of our
blocks of Pinot Noir, these vines are individually hand harvested at their peak
of flavor maturity and intensity. The fruit was fermented in small lots and
then matured in French oak barrels from a selection of coopers.
The 2011 Dijon Clones Pinot Noir is a
blend of 7 Dijon
clones sourced from 12 dry farmed blocks. The barrels of wine crafted from each
block are culminations of the soil, rootstock, clonal selections and our unique
microclimates.
Much like an individual instrument in a
symphony, each barrel contributes its own unique character to the final
composition. The individual clonal attributes are presented in the aroma and
bouquet. The flavors and textures combine on the palate to provide depth and
rich layers of Pinot Noir fruit that are distinctly Oregon.
As is the case with
all of our Pinot Noirs, this bottling is 100% Estate grown and hand harvested
fruit. The individual blocks were fermented with whole clusters and indigenous
yeast from the vineyard. In the cellar, we aged the individual lots in French
oak barrels for a minimum of 12 months. The blend is a reflection of our soils,
microclimates and stewardship of the land.
The Vintage: The 2011 growing season provides us yet another lower alcohol, cool climate vintage. Our vineyard heat accumulation finished up at 1,794 degree days. This continues the run of cooler vintages that began in 2007. The wines produced from these cool vintages very much reflect the vineyard site and how they were tended throughout the season.
The 2011 vintage got off to a relatively late start in the Spring. We typically see the first buds breaking around the 15th of April, (Note: this is harvest time for the IRS), but Mother Nature must have filed for an extension, so we waited until the 5th of May. The growing season was cold and protracted.
We have come to accept that the months that matter most are the ones that end in “ber.” September put on a strong showing with warm dry days and cool nights. This was the weather we were hoping for all year. The weather held into October, and we began the annual “Cluster Pluck” on October 23rd. You can read all about the 2011 growing season and Harvest AAR (After Acton Report) by visiting the Amalie Robert 2011 Julian calendar here: http://www.amalierobert.com/2011_amalie_robert_julian_calendar.htm
Tasting Notes: LED red introduces aromas of dark cherry and sweet blackberry interlaced with exotic cinnamon, cardamom and incense. A rich mid-palate offers up an exacting expression of red fruits, spice and sassafras relinquishing control to a core of tilled earth and minerality backed by scintillating stem tannins and strapping acidity. Unfined and unfiltered.
Suggested Food Pairings: Roasted veal chops on the bone aside a garlic and cauliflower polenta mash, plum sauce, glazed carrots and sautéed freshly foraged mushrooms.