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
Release Date: November 2006
Cases: 336
Winemakers' Comments
We only have two vineyards that we have been dealing with since 1995 (the second vintage of Siduri) and the Muirfield Vineyard is one of those vineyards. Obviously, it holds a place close to our hearts and much of what we have learned about producing Willamette Valley Pinot Noir has come from our experiences with this vineyard. Over the past few vintages, we believe that we have taken the quality of the Muirfield Pinot Noir up a notch and the 2005 bottling amply demonstrates this improvement in quality.
One of the things we have learned is that lower yields are essential to ripening and producing high quality Pinot Noir in the Northern Willamette Valley. In 2005 we reduced yields dramatically and did so early in the season, giving the vines every chance to devote their energy to the burgeoning grape clusters. Ultimately, we cropped the 2005 Pinot at 1.37 tons per acre. We have also discovered that we are a huge fan of the yeast strain L2056 on our Muirfield Pinot Noir. This yeast tends to produce more aromatically complex wines and it has proven to be exceptionally successful on all of our Oregon wines, especially the Muirfield Pinot Noir.
The 2005 Siduri Muirfield Vineyard Pinot Noir is one of the lowest alcohol Muirfield Pinots in recent vintages but we believe it has some of the ripest tasting fruit. With loads of cherry and plum fruits and hints of dried herbs and smoke, this wine straddles the line and should appeal to both Oregon-purists and those who prefer the more fruit-forward California style of Pinot Noir.
- Adam & Dianna Lee
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