Z’IVO Wines 2009 Pinot Noir – Whole Cluster Eola Amity ... · We have been honing our whole...
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[email protected] | www.ZIVOWines.com | 503-705-9398 Z’IVO Wines 2009 Pinot Noir – Whole Cluster Eola Amity Hills AVA, Willamette Valley, Oregon, USA WINEMAKER NOTES The 2009 vintage was an average year for temperature and grape yields in the Willamette Valley. The vineyard was in sync from top to bottom and all 5 clones of Pinot noir were harvested within 10 days without much drama. We have been honing our whole cluster fermentation skills for the last few years and the 2009 Whole Cluster Pinot Noir is a perfect way for us to share this extraordinary style of wine with you. These grapes do not get de- stemmed, the fruit is left on the stems, and the whole clusters are layered into 1 ton fermenters with dry ice. We then step on the fruit with bare feet (truly) twice a day for 7 days. The temperature was raised to 60 degrees and allowed to ferment with wild yeast. All of the Pinot Noir lots were aged in French oak; 25% of the barrels were new, 35% once-filled and the rest neutral oak. 10 months in barrel, with twice a month stirring, added weight and complexity. The proportion of clones is 115 (25%), Pommard (25%), 114 (20%), 667 (20%) and 777 (10%). 138 cases produced. $40 retail. As is common with whole cluster fermentation the maturation is delayed. The tannins are starting to integrate allowing the fruit and spice to emerge. There is sweet black cherry in the mid-palate with baby powder scents mixed with anise and cloves. The finish is moderately long and spicy. Will likely drink best between 2015 and 2018. John Zelko Founder & Winemaker
Transcript of Z’IVO Wines 2009 Pinot Noir – Whole Cluster Eola Amity ... · We have been honing our whole...
[email protected] | www.ZIVOWines.com | 503-705-9398
Z’IVO Wines 2009 Pinot Noir – Whole Cluster Eola Amity Hills AVA, Willamette Valley, Oregon, USA
WINEMAKER NOTES
The 2009 vintage was an average year for temperature and grape yields in the Willamette Valley. The vineyard was in sync from top to bottom and all 5 clones of Pinot noir were harvested within 10 days without much drama. We have been honing our whole cluster fermentation skills for the last few years and the 2009 Whole Cluster Pinot Noir is a perfect way for us to share this extraordinary style of wine with you. These grapes do not get de-stemmed, the fruit is left on the stems, and the whole clusters are layered into 1 ton fermenters with dry ice. We then step on the fruit with bare feet (truly) twice a day for 7 days. The temperature was raised to 60 degrees and allowed to ferment with wild yeast.
All of the Pinot Noir lots were aged in French oak; 25% of the barrels were new, 35% once-filled and the rest neutral oak. 10 months in barrel, with twice a month stirring, added weight and complexity. The proportion of clones is 115 (25%), Pommard (25%), 114 (20%), 667 (20%) and 777 (10%). 138 cases produced. $40 retail. As is common with whole cluster fermentation the maturation is delayed. The tannins are starting to integrate allowing the fruit and spice to emerge. There is sweet black cherry in the mid-palate with baby powder scents mixed with anise and cloves. The finish is moderately long and spicy. Will likely drink best between 2015 and 2018.
John Zelko Founder & Winemaker
