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: January 2007
Cases: 1025
Winemakers' Comments
Creating our Willamette Valley Pinot Noir is one of our most challenging tasks each year. Not only are we taking fruit from several disparate vineyard sources (Hawk’s View, Muirfield, Arbre Vert & Shaw Mountain Vineyards) and attempting to combine them into one complete and satisfying wine, but we are also trying to do this while maintaining a very reasonable price point. As you can imagine, this isn’t easy to do, but sometimes it all just seems to fall into place. Such was the case with the 2005 Siduri Willamette Valley Pinot Noir. Undoubtedly, we were helped by the fact that 2005 was a more “typical” Oregon vintage. Harvey Steiman from the Wine Spectator describes it this way, “in the end, 2005 produced natural ripeness at lower sugar levels.” And, in fact, our 2005 Willamette Pinot Noir is our lowest alcohol Pinot Noir in many years, coming in at 12.99% alcohol. It is a blend of multiple clones (including an old “Coury selection” of Pommard which is most likely something else entirely) from four different vineyards with only 29% new oak. In other words, everything was done to preserve the natural fruit character and overall balance of this wine rather than overwhelm it with winemaking. The 2005 Siduri Willamette Valley Pinot Noir is an extremely food friendly wine and one that can find its place at the dinner table on an everyday basis. With mulberry, cherry, and pretty spice flavors that echo on a background of good acidity and fine tannins this is a super bargain in new world Pinot Noir
- Adam & Dianna Lee
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