2011 Cuvee E Pinot Noir

2011 Cuvee E Pinot Noir 2017-04-13T13:37:53+00:00

 

$40

 

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Deep color of garnet red with tinges of purple on the edges. In true Cuvee E fashion, this is everything you would look for in everyday wine: Perfumed aromatics dominated by bright red cherry, raspberry and cinnamon lead way to lively acidity that would love the companion of fine fatty food. In addition to all of the previous “E” adjectives for this Cuvee we are adding “Energized” as this is an invigorating wine that wakes up the taste buds with a fresh flavor profile and refreshing acidity. Entry is supple and clean showing bright yellow and red cherries. With some time in the glass more aromas and flavors evolve: rose petals, orange blossom, peach nectar and plums. Linear, clean, polished and incredibly thirst quenching.  A wine that will have you going back for more…until you realize that there is no more to be had. (Note bottles will disappear far quicker than expected). Okay, maybe two more “E” adjectives.  Excited to find a Pinot at this price.  Elated.

The Vintage

The mild winter of 2010 – 2011 moved slowly into a normal, wet spring with sufficient sunshine to produce large, healthy clusters. Unfortunately, for most quality producers, these clusters were a bit too large and lacked flavor concentration requiring frequent crop thinning.  Our sites were thinned or “cropped-down” three times during the growing season to ensure the ideal level of ripeness was achieved, which was particularly important as the summer was one of the coolest on record.  All the plants were happily but slowly ripening their clusters, as it never got too wet, too hot, or too windy over the summer. Thanks to an Indian summer, very similar to the 2008 vintage, all grapes were able to reach full maturity, albeit at a much lower alcohol level. We started picking in the middle of October and brought in the last fruit on November 7th. I heard that some cooler sites weren’t harvested until the last weeks of November, making this the latest harvest on record for Oregon.

All fermentations went off spontaneously with indigenous yeasts and fermented clean without issues or spikes in temperatures. Despite what was expected, colors were darker and flavors were more intense even at a young stage. The wines were also in balance requiring no additions or subtractions. Left to settle for seven to fourteen days before going to barrel, where they would remain for the next nine months, all wines transitioned through secondary fermentation without need for racking or movement. The final wines speak for themselves.