A Brick House 2003 Pinot Noir Les Dijonnais deliciously demonstrates that this hot, dry vintage did not have to result in coarse, cooked or irredeemably tough characteristics. Hints of leather mingle with rich beef stock and lightly cooked dark berries, but the latter preserve protracted primary juiciness. While there are firm tannins still in evidence, these combine with a streak of salinity for a finish both tactilely stimulating and saliva-drawing. I’d say enjoy this within the next year or two.
Willamette biodynamic pioneer Doug Tunnell – for much more about whom and about whose property and portfolio consult my Issue 202 introduction – brought in all of his 2011s in the last days of October and first days of November at close to 12.5% natural alcohol, and they were then chaptalized (in part simply to extend fermentation), but remain just under 13%. With the exception of his “Moe’s” bottling from Momtazi Vineyard in McMinnville, Tunnell utilized a higher share of whole clusters and stems in 2011 than he had in 2010. He claims that it’s critical to combine the use of stems with extended maceration even after reaching dryness, which supports a hypothesis I’ve developed since last year that the many vintners who refer to Ribbon Ridge Pinot as inherently tough are probably pulling their young wine off of the skins as it takes on obvious tannins rather than, as it were, letting it get over a hump. “It took me time to understand this,” says Tunnell. “You watch those tannins climb, and climb, and climb. But don’t pull the trigger; restrain yourself! Then they start coming together.” The chance to taste additional older wines with Tunnell on this recent occasion has enhanced my respect and admiration for his work as well as encouraged my belief that the wines he is crafting from recent vintages are going to number among those Ribbon Ridge Pinots that serve as future benchmarks for what is possible with this grape in the Willamette Valley. (Incidentally, Tunnel could not locate even a single bottle of his “basic” 2011 Pinot Noir Select for me to taste in July and I failed to subsequently connect with one.)
Tel. (503) 538-5136
粵公網(wǎng)安備 44030502006249號