So balanced that it is eurhythmic, yet another “E” word for the Cuvée.
While within the 2012 vintage there will be some massively outrageous wines, so much fun to drink, show off and party with, and a couple of those wines might even be mine, this wine is the quiet beauty, the girl next door. Go for it, and often.
The aromas are subtle and fresh, redolent of red plum, cherry cordial, pencil shavings and graphite. Entry is sublime. So balanced that is reminiscent of water from an artesian spring after a long hike. A close facsimile to Burgundy in a great vintage.
Initial aromas are all upfront with stone fruits being dominate. This is seamlessly followed through in the flavors and then delicately offset by an iron rich mid palate, like sautéed plums, peaches and cherries on a cast iron skillet. The finish shows cherry preserves, stewed strawberries and baking spices followed by tarragon and then fresh anise emerges on the finish. Some saline is offered at the end of a beautiful linear finish.
Patience and a nice decanter will reveals so much more than it does upon uncorking. It is a great example of how first impressions can sometimes be incorrect. With two days of air more densely packed miniature roses combined with seared foie gras jump out of the glass.
This is the wine to load up on in a big way. I cannot stress enough this wine’s perfect balance. The Cuvee E is the quiet solitude in the midst of other loud, belligerent and pugnacious Pinots from the vintage.
This wine reminds me of the restaurant Le Grenouille in New York; classic, consistent and ever evolving; “a tiny island of quiet and restorative civilization in the midst of ear-jamming Manhattan. It has been serving its delicious, spirit-lightening cuisine for more than 45 years; a remarkable achievement when one considers that the majority of restaurants in the city don’t survive 5. La Grenouille preceded laptops and TiVo and tomato foam and has outlived the Soviet Union, disco, the dominance of network TV, and, most pertinently, every other haute cuisine Midtown French restaurant of its era.”
|Fruit Source:||Stermer, Saffron Fields, Yates Conwill, Wind Hill|
|American Viticultural Area:||Willamette Valley|
|Sub AVA:||Willamette Valley + Yamhill Carlton|
|Soil Type:||Various Willamette Valley soil types|
|Planted:||1974 – 2007|
|Exposure:||All but north|
|Clonal Selection:||Various Pinot noir|
|Harvest Date:||October 8th – 18th|
|Yield – TPA/YPV:||~2.2 tons per acre|
|Fermentation:||Native primary and secondary|
|Barrels:||Approximately 25% new French oak|
|titratable acidity 5.7 g/L pH 3.61|
|volatile acidity(acetic) 0.56 g/L|
|ethanol at 60F 13.43 % vol|