2011 Wadenswil Clone Pinot Noir

Wadenswil Clone is a 2 barrel selection of Estate grown Wadenswil clone Pinot Noir.

The pioneers who began planting Pinot Noir in the North Willamette Valley began primarily with 2 clones of Pinot Noir – Pommard (French, of course) and Wadenswil (Swiss.) As the vines matured, high quality wines from both clones were grown in the valley, but the Pommard clone was gaining wide spread acclaim and notoriety.

It seems that the Wadenswil clone was not well suited to the land it was being planted to. Most of the early plantings were done on basalt based soils such as Jory. However success leaves clues, and we did discover something others may have missed.

When planning our vineyard, we were particularly intrigued with the Wadenswil clone wines we had experienced from sedimentary soil vineyards. The fragrant, intense, laser focused fruit aromas were relentless. It is no accident, but a strategic choice that we have several of our sedimentary soil vineyard blocks planted to the Wadenswil clone.

Further to the point, it seems that every year one of these Wadenswil blocks is a cellar favorite and a component of “The Reserve.”

It may seem that we go to a good deal of trouble to explain an inconsequential event, but it is not so. Wadenswil clone Pinot Noir grown on our sedimentary soils is, for us, what Pinot Noir is all about. The full range of Pinot Noir aromas and flavors along with a dizzying array of mid-palate textures and reverberating acidity define the Wadenswil clone.

As the wine maturates in barrel, we are continually “thieving” and evaluating each barrel. While written records are very important, especially as we age, our mental and physical impression of each wine drives us.  As each sample is tasted and re-tasted, we begin to better understand what each blend represents and the promise it holds for future development.

While The Reserve is a blend of our very favorite barrels from the vintage, the Wadenswil clone blend represents our best expression of this pioneering clone.

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: Roadster red pearl essence - Ooh, that’s pretty! Ripe red raspberries, freshly grated ginger and five spice permeate the frontal lobe. Pure pleasure on the palate with flavors of freshly picked huckleberries, Tayberry preserves and a chewy texture stimulating the adrenal glands. Yet barely able to conceal the muscle of the vintage as is evident in the equally everlasting finish of finely grained stem tannins and 2011’s signature acidity.

“Come on baby lets go outside. I think we're going for a very long long long ride.” – Boz Scaggs

At a 49 case production, it is the only Pinot Noir we offer as a futures purchase. Unfined and unfiltered.

Suggested Food Pairings: Roasted Spring Run Chinook Salmon with grated ginger and smoked paprika aside grilled prosciutto wrapped purple asparagus and sun chokes. Or pair with rich flavors of grilled Veal Chop on the bone with creamy Polenta and garlic spinach. Cheese, of course, is obligatory.


2010 Wadenswil Clone Accolades
Stephen Tanzer's International Wine Cellar, July/Aug 2013 – 93 points
The Wine Advocate, October 2013 – 91 points

2009 Wadenswil Clone Accolades
Stephen Tanzer's International Wine Cellar, July/Aug 2012 – 93 points

2008 Wadenswil Clone Accolades
Wine & Spirits Magazine, October 2011 – 92 points, Year's Best Pinot Noir article
Stephen Tanzer's International Wine Cellar, July/Aug 2011 – 91 points
Oregon Wine Awards, May 2011 – Double Gold