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Our Wines

2017 Pinot Noir Villages Cuvee
Wine Specs
Pinot Noir
Willamette Valley
Harvest Date
Up to 6 Years
Stainless Steel and Burgundy Oak Fermenters
Bottling Date
Residual Sugar
Alcohol %
Stephen Tanzer's

2017 Pinot Noir Villages Cuvee

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Wine Profile
Tasting Notes
The 2017 Pinot noir, Villages Cuvée has robust sweet spice aromas with lovely black cherry, smoky berry and dark rose notes. Juicy and pungent flavors of dark cherry, wild strawberry, allspice, cinnamon with a touch of smoke fill your mouth. Beautifully balanced with soft tannins and fresh acidity, the finish slowly fades into supple dried fruit and spices. Still young now the wine will fill out through the winter and into the spring. This is my favorite wine for thanksgiving and flavorful white meat dishes. It is just as good with burgers, brats and pizza. Enjoy now through 2022.
91 Points by Josh Raynolds of - June 2019 Dark red. Spice-accented cherry and raspberry aromas show very good clarity and pick up a suave floral accent with air. Juicy and focused on the palate, showing very good energy and lift to its subtly sweet red fruit and spicecake flavors. Nicely concentrated but lithe in character, finishing long and smooth, with rounded tannins making a late appearance.
Vineyard Notes
Our Villages Cuvée is produced from Pinot noir grapes grown in Oregon’s northern Willamette Valley. At its core are grapes grown at Zenith Vineyard, a cool site on thin volcanic soil located in the hills south of Salem, Oregon. Fruit from other sites are blended to create a Pinot noir that complements rich white meat and fish dishes. To enhance this match, we blend to maximize both the spectrum of flavors and length on the palate while minimizing the use of new oak. The composition for this bottling is: Vitae Springs Vineyard 14%, Zenith Vineyard 40%, Freedom Hill Vineyard 12%, Temperance Hill Vineyard 10%, Shea Vineyard 10% and Momtazi Vineyard 14%.
Production Notes
The de-stemmed grapes were fermented in small stainless and Burgundy oak fermenter with no SO2, allowing fermentations to proceed naturally. After gentle pressing and settling, the wine aged in French oak barrels, 13% of which were new, for 12 months before bottling by gravity without fining.
Food Pairing Notes
Salmon, quail, pork tenderloin and pasta dishes with full-favored preparations.
4,300 Cases