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333 Pinot Noir
Allocated to three bottles per PRE-PAID CLUB MEMBERS or those within the Five Figure Members. Learn more here
Current Wine: 2021
Three Thirty-Three
What does that mean?
Back in the old days, back when the BATF was in charge of wineries, you were given a “Bonded Winery Number” when you received your license to make wine. I was lucky enough to receive the number 333. I always thought about using the EIEIO Bonded Winery Number 333 when I had something special that was “given” to me during the vintage and subsequently followed through during the transformation into an impressive wine.
The Wine:
Makeup + Methodology
One Specific Pinot noir Plant: The Calera Clone. These cuttings are from one of the first producers to make world class Pinot noir in the New World: Calera down in Hollister, California. Problem is in Oregon that the yield is so low that it is almost uneconomical to plant, so far anyway.
Whole Cluster Fermentation: a rustic process as the “bones and all” go into the fermentation. Stems add different acids and diminish others, more in a pH increase than increased perceived acidity. Stems also absorb the color. A strange bedfellow you really have to catch early on to get good results.
Whole Human Body “Cap Management”: makes for a more gentle extraction than any mechanical tool made of stainless steel, plastic or wood. Plus, you can actually feel the hotspots and physically move them to the cooler locations to help perform a more uniform fermentation.
New French Oak Barrels: We are accustomed to it and appreciate it. Plus these barrels do not show their “oakiness” due to several proprietary reasons I will not go into here.
Native Fermentation: I use whatever is naturally on and in the grapes or perchance floating through the winery to start as well as finish the conversion process from grapes into wine as it seems to offer up greater complexity than any purchased tool out of a box, can, bottle or sack.
Flavors + Perceptions
“Could be cherries, possibly raspberries, might be a stone fruit sorbet, but certainly not anything definite or easily definable like blackberries or currants. So perfectly elegant. Graham cracker dust, allspice, slight floral, hard to describe, but definitely not a rose. Mouth coating texture yet with high acid. Extremely long finish, on and on with subtle flavors, then finishing with multiple waves of varying textures, then back at you again with more ingenious flavors. Not a fruit dominated wine. More spice and dust driven. Something on the next level.” John Phelan – Senior Intern: Eighteen consecutive vintages at EIEIO
“The nose is fresh green herbs with notes of plum, raspberry and root bark. The palate entry is broad dark fruit that feels bottomless merging into a voluminous core of luxurious strawberry, violet and spice box finishing with effortlessly delicate herb and blossom.”
Doug Wilder – Purely Domestic Wine Report
Composition
100% Calera Clone
100% Whole Cluster
100% Whole Body Pigeage Cap Management
100% New French Oak (Two Barrels)
100% Native Primary Fermentation
100% Native Secondary Fermentation
100% Whole Cluster
100% Whole Body Pigeage Cap Management
100% New French Oak (Two Barrels)
100% Native Primary Fermentation
100% Native Secondary Fermentation
Three Thirty-Three
This is the wine I have always strived to create or more accurately attain since all I really do is move grapes to smaller and smaller containers as they decompose.
So ethereally elegant, more of an impression than a physical thing, like a feeling, or a perception, so subtly perfect that it is difficult to actually put into words.
Like the slightest brush against someone you are interested in meeting, followed by their faintest smile, then a comfortable embrace once you are introduced. You do not even realize you are being seduced. Everything is just so subtle yet pleasing that it just makes you happy. This is the 333 bottling from EIEIO.
So ethereally elegant, more of an impression than a physical thing, like a feeling, or a perception, so subtly perfect that it is difficult to actually put into words.
Like the slightest brush against someone you are interested in meeting, followed by their faintest smile, then a comfortable embrace once you are introduced. You do not even realize you are being seduced. Everything is just so subtle yet pleasing that it just makes you happy. This is the 333 bottling from EIEIO.
Opportunity:
I have approximately 44 cases of this wine and believe it is something special. I hope you do as well. Let me know your impression in either case.
Allocated to three bottles per PRE-PAID CLUB MEMBERS or those within the Five Figure Members.
Allocated to three bottles per PRE-PAID CLUB MEMBERS or those within the Five Figure Members.
2021 333 Pinot Noir
The 2021 Pinot Noir 333 slowly evolves in the glass: a whiff of spicy oak and peppery florals blow off to reveal crushed black raspberry and hints of camphor. It soothes with its silky textures and red and black fruit depths, taking on a spicy and savory character over time with an herbal thrust as hints of sour citrus add contrast. Incredibly long and staining, the 2021 leaves the palate reeling with a residual burst of brisk acidity, enlivening olive tones and violet inner florals. This complex and immaculately balanced Pinot is just a baby today. I can’t wait to see what a few more years of cellaring will reveal.
333 Pinot Noir
Allocated to three bottles per PRE-PAID CLUB MEMBERS or those within the Five Figure Members. Learn more here
Current Wine: 2021
Three Thirty-Three
What does that mean?
Back in the old days, back when the BATF was in charge of wineries, you were given a “Bonded Winery Number” when you received your license to make wine. I was lucky enough to receive the number 333. I always thought about using the EIEIO Bonded Winery Number 333 when I had something special that was “given” to me during the vintage and subsequently followed through during the transformation into an impressive wine.
The Wine:
Makeup + Methodology
One Specific Pinot noir Plant: The Calera Clone. These cuttings are from one of the first producers to make world class Pinot noir in the New World: Calera down in Hollister, California. Problem is in Oregon that the yield is so low that it is almost uneconomical to plant, so far anyway.
Whole Cluster Fermentation: a rustic process as the “bones and all” go into the fermentation. Stems add different acids and diminish others, more in a pH increase than increased perceived acidity. Stems also absorb the color. A strange bedfellow you really have to catch early on to get good results.
Whole Human Body “Cap Management”: makes for a more gentle extraction than any mechanical tool made of stainless steel, plastic or wood. Plus, you can actually feel the hotspots and physically move them to the cooler locations to help perform a more uniform fermentation.
New French Oak Barrels: We are accustomed to it and appreciate it. Plus these barrels do not show their “oakiness” due to several proprietary reasons I will not go into here.
Native Fermentation: I use whatever is naturally on and in the grapes or perchance floating through the winery to start as well as finish the conversion process from grapes into wine as it seems to offer up greater complexity than any purchased tool out of a box, can, bottle or sack.
Flavors + Perceptions
“Could be cherries, possibly raspberries, might be a stone fruit sorbet, but certainly not anything definite or easily definable like blackberries or currants. So perfectly elegant. Graham cracker dust, allspice, slight floral, hard to describe, but definitely not a rose. Mouth coating texture yet with high acid. Extremely long finish, on and on with subtle flavors, then finishing with multiple waves of varying textures, then back at you again with more ingenious flavors. Not a fruit dominated wine. More spice and dust driven. Something on the next level.” John Phelan – Senior Intern: Eighteen consecutive vintages at EIEIO
“The nose is fresh green herbs with notes of plum, raspberry and root bark. The palate entry is broad dark fruit that feels bottomless merging into a voluminous core of luxurious strawberry, violet and spice box finishing with effortlessly delicate herb and blossom.”
Doug Wilder – Purely Domestic Wine Report
Composition
100% Calera Clone
100% Whole Cluster
100% Whole Body Pigeage Cap Management
100% New French Oak (Two Barrels)
100% Native Primary Fermentation
100% Native Secondary Fermentation
Three Thirty-Three
This is the wine I have always strived to create or more accurately attain since all I really do is move grapes to smaller and smaller containers as they decompose.
So ethereally elegant, more of an impression than a physical thing, like a feeling, or a perception, so subtly perfect that it is difficult to actually put into words.
Like the slightest brush against someone you are interested in meeting, followed by their faintest smile, then a comfortable embrace once you are introduced. You do not even realize you are being seduced. Everything is just so subtle yet pleasing that it just makes you happy. This is the 333 bottling from EIEIO.
Opportunity:
I have approximately 44 cases of this wine and believe it is something special. I hope you do as well. Let me know your impression in either case.
Allocated to three bottles per PRE-PAID CLUB MEMBERS or those within the Five Figure Members.
2021 333 Pinot Noir
The 2021 Pinot Noir 333 slowly evolves in the glass: a whiff of spicy oak and peppery florals blow off to reveal crushed black raspberry and hints of camphor. It soothes with its silky textures and red and black fruit depths, taking on a spicy and savory character over time with an herbal thrust as hints of sour citrus add contrast. Incredibly long and staining, the 2021 leaves the palate reeling with a residual burst of brisk acidity, enlivening olive tones and violet inner florals. This complex and immaculately balanced Pinot is just a baby today. I can’t wait to see what a few more years of cellaring will reveal.
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