2012 Tall Poppy Pinot Noir
12 Bottles: $765
The Tall Poppy Reserve is only made in outstanding vintages. In 31 years of winemaking 2012 marks the 8th time that this specialty wine has been produced. Fruit is sourced entirely from our "Old Pommard" block which was planted in 1983, and the wine is a true single block, single vineyard designate wine. After vinification, this wine spent 20 months in locally made new French oak barrels, and the resulting Tall Poppy Reserve is a great representation of the area; dark, supple, rich, and structured, a true illustration of Yamhill terroir.
Stephen J. Cary
100% Yamhill Valley Estate
A “Single Block” designate from our oldest planting, Old Pommard.
Picked: October 14, 2012
Yield: 2.3 tons/acre
TA: 7.8 g/L
Vessels: 5T Stainless Steel Tank, 1.5T Macrobins
Duration: 12-15 days
Malo-Lactic Conversion: 100%
Vessels: 100% French Oak, 18.2% new
Duration: 15 months
February 13, 2014
TA: 6.9 g/L
Production: 483 cases
We are the oldest winery and the second oldest vineyard in what has recetly been recognized as the McMinnville AVA. The unique thing about this subregion of the Willamette Valley is that eroded marine sedimentary soils dominate many of the vineyard sites. Our two Riesling blocks were planted in 1983 and 1985, they are own rooted and pruned with low yields and quality in mind.
The 2012 growing season was one of the driest on record in Oregon. There was some necrosis seen over the valley, however our YVV estate wasn't affected, as we saw excellent fruit set and overall health. There was a lot of size variation in the grapes which can lend to more complexity in the final product. It was ready to pick on October 27th which is relatively early for the hearty grape, however, this still gave us plenty of time to ripen in the vineyard.
Our beautiful balanced and ripe fruit was hand-picked and delivered to the winery, where it was promptly weighed, sorted, and de-stemmed into 1.5T macro-bins, and one 6T fermentor. After cold-soaking overnight we inoculate right away to kick off fermentation and minimize phenolic extraction, as this block in particular is highly tannic. The ferment worked for 12-15 days, depending on the lot, at which point the wine is drained from the skins, this portion is called the free run. The remaining skins are then moved to the press, where they are gently squeezed only hard enough to extract favorable flavors. The wine then spent the next 11 months of its life in oak, 18.2% of which is new French oak barrels that add a spice and structure to compliment the wine perfectly. Cheers!