By focusing solely on Pinot Noir from the most prestigious vineyard sites in California and Oregon, and by vinifying each barrel separately by lot, clone, yeast and cooper, we champion individuality of place and intensity of flavor in each wine we produce
Production & Technical Data
Alcohol: 14.8%
pH: 3.78
Total Acid: 0.558
43% New oak, Francois Freres, Seguin Moreau, Ermitage, Remond, Meyrieux
Winemakers’ Comments
The 2003 vintage in Oregon is being called “challenging” by Harvey Steiman in a recent issue of the Wine Spectator. “The ‘03 growing season was so hot that the grapes got too ripe in many vineyards. The best 2003s will be from growers and winemakers who managed to keep their fruit from raisining and developing too much sugar.” Fortunately, we have a great deal of experience making wine from rather ripe California grapes. In addition, we have purposefully chosen own-rooted vineyards in the far northern part of the Willamette Valley that tend to ripen later and produce more structured, less overtly ripe grapes.
The 2003 Siduri Willamette Valley Pinot Noir is a blend of 51% Muirfield Vineyard Pinot Noir, 27% Arbre Vert Vineyard Pinot Noir, 17% Shaw Mountain Pinot Noir, and 5% Hawk’s View Vineyard Pinot Noir. It was picked in a fairly narrow time span from September 28 to October 4, 2003. Each of these wines was picked separately, trucked down to the winery in Santa Rosa using a refrigerated truck, and then fermented and barreled down separately. The final blend was put together in late July as we tasted through every single barrel and carefully blended the resulting wine.
The 2003 Siduri Willamette Valley Pinot Noir will definitely appeal to those of you who are searching for a more balanced, food-friendly style of Pinot Noir than some of those coming from California these days. It shows a concentration of raspberry and bitter wild-cherry flavors along with hints of anise and dark chocolate. The finish is persistent with good acidity carrying it on through its long finish. This seems like a great wine to match with medium weight foods during the winter months.
– Adam & Dianna Lee
Accolades for the 2003 Willamette Valley Pinot Noir
87 Points -
Ripe and generous, nicely balanced with vibrant acidity to keep the black cherry and earthy, cedary spice flavors bouncing through the finish. Best from 2006 through 2010. 828 cases made. (HS)
This Pinot had really nice structure and good rich fruit.
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