2006 Pinot Blanc Reserve - Blue Label

Winemaker: Stephen J. Cary

Pinot Blanc, the latest member of the Pinot family at Yamhill Valley Vineyards, was first planted in 1993. It is thought to be a mutation of Pinot Gris. We had been impressed with what some of Oregon’s early producers had done with it and decided to plant a small plot. When the first grapes arrived in 1996 they made such a wonderful wine that we immediately began making plans to expand our plantations. Over the next two years we added 14 acres in two separate plots using two certified Alsatian clones. We even ripped out our chardonnay to replant with this marvelous new variety.

What first fired our imagination about the wine from our site was the silky feel in the mouth, an intriguing mineral quality, and the scent and taste of melons. The combination was stunning and completely different from its sister, Pinot Gris. We realized it was possible to grow two white Pinot members and have both produce exciting wines.

The 2006 growing season was close to a ‘normal’ cool climate year, the kind we prefer above all others. The summer was warm but not hot and steadily cooled as we went through September and October. Long, cooling finishes to the season are desirable as the fruit has time to develop layers of complexity. These are the conditions we cross our fingers for and that’s what we got.

The BLUE LABEL designation for Pinot Blanc at YVV means two things. First we select the best fruit from our three Estate blocks. Then we ferment and age the wine in neutral French and Oregon oak barrels to add richness, viscosity, and a nutty character.

Like the other members of the Pinot family, Blanc has a great ability to complement a wide range of foods. We suggest going lightly with ‘warm’ spices, avoiding very hot combinations. We love it with oysters, shrimp, and especially Dungeness crab. This Reserve bottling, with its fuller body and richer texture, does particularly well with dishes using cream, butter, or cheese.

Harvest Info:
Picking Dates: October 12-14
Yield: 4.0T/Acre
Glucose + Fructose: 23.1 – 24.4
pH: 3.25 – 3.36
TA: 5.8 – 6.2g/ltr

Fermentation:
Vessels: Old French and Oregon oak barrels
Yeast: inoculated
Duration: 30 days

Aging:
Vessels: Old French and Oregon oak barrels
Duration: 8 months

Bottling:
Dates: June 7, 2007
Composition: From two Estate blocks, Main and House
pH: 3.32 – TA 6.1 g/l – Alcohol 13.5% - R.S.: Dry
Cases Produced: 560

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