T his vineyard is proving to be a great site for me with both the Chardonnay and the Pinot as I have worked with this site since the 2008 vintage. Farmed by Results Partners to perfection, or as quoted in the Wine Advocate “like a Bonsai garden”, this southwest-facing site just west of Carlton is well loved.
Aromas of freshly poured wet concrete or slate after warm summer rain with those purple pixie sticks sprinkled around. With another waft I find snickerdoodle cookies with a squeeze of lemon. A lush nose, yet refined by sweet citrus smells. Once imbibed, an unctuous and massive, almost blackberry syrup coats the mouth. Quite enjoyable. Bold, forward, rich, flavorful and enjoyable. Black raspberry, or the elusive “BlackCap” shows up now for the primary fruit flavors. This is followed by black plum skins with rich red plum meat right after the mid palate. Juicy and definitely a crowd pleaser. Super fine, talc like tannins. Finish has more citrus-like flavors of blood orange and lemon curd or perhaps almost lemon meringue, then some toasted nutty flavors. Nice wine.
The Yates Conwill 2012 was a wow moment this summer at one of Jay’s wine dinner extravaganzas, cooked for us by Racion chef Anthony Cafiero. Remembering the excitement at our table over this wine, an inner cheer went off when Jay handed me a bottle to taste. I popped the cork outdoors on my porch. That aroma blasting out of the bottle scents of blackberries, black cherries and smoked venison mingled with hints of sun-warmed grass fields and wild herbs. Honeybees buzzing around the bottle sent me running for the house. Sweet. Very forward, the 2012 Yates Conwill was round and open. First impressions? Concentrated juiciness and density with big sweet fresh fruit character. Dried cherries, blackberry, smoked game and forest. With time to breath, floral and spice accents emerged. So rich, fresh, silky. Both mouthwatering and elegant with a perfect balance of fresh fruit and richness, the hallmark of the marvelous 2012 vintage.
Only the best cuisine with this Pinot. I vote for seared foie gras or a decadent pate from one of Portland’s remarkable charcuteries. Or another of Jay’s amazing wine dinners. (Hint hint, Jay!)
|Fruit Source:||Yates Conwill Vineyard|
|American Viticultural Area:||Willamette Valley|
|Sub AVA:||Yamhill Carlton|
|Soil Type:||Gellatly + Willakenzie|
|Elevation:||260 – 390 feet|
|Clonal Selection:||Pommard, Wadenswil, Clones 115, 667, 777|
|Harvest Date:||October 8th|
|Yield – TPA/YPV:||1.8 TPA|
|Fermentation:||Native primary and secondary|
|Barrels:||20% New French oak|
|Production:||99 cases of 750ml bottles|
|titratable acidity 5.4 g/L|
|volatile acidity (acetic) 0.48 g/L|
|ethanol at 60F 14.21% vol|