2012 Pinot Noir "the Morgster" Eola-Amity Hills

2012 Pinot Noir "the Morgster" Eola-Amity Hills

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2012 Pinot Noir “the Morgster” 

Three Angels Vineyard Eola-Amity Hills – Oregon

Production: approximately 56 cases Release Date: Summer 2015

Suggested retail price: $32.00 alcohol: 13.2%

Vineyard: Three Angels Vineyard is named for my wife, Laureen, and two daughters, Alex and Morgan.

Our vineyard is planted to 3 acres of Pinot Noir and is situated on Walnut Hill at an elevation of 600 to

630 ft, near the NE terminus of the Eola-Amity Hills. The south half the property slopes to the southeast

while the north half to the east. The Vineyard is divided into 3 one-acre blocks; Morgan’s east facing

block in the north half was planted in 2004 to a clone of Pinot Noir that is referred to as the upright or

“droit” clone. The scion material is said to have been smuggled into the USA from Burgundy’s Grand Cru

“La Tache” vineyard. The vines have been grafted onto a mix of 101-14 and 3309 rootstocks. Densely

planted (2,437 vines/acre; vines within a row are 1 meter apart and rows are 1.5 meters apart),

Morgan’s block is underlain by a rather deep (> 6 ft), well drained Jory soil derived from volcanic basalt.

Growing Season/Harvest: Spring was normal for the Willamette Valley with periods of warm

sunny weather followed by cooler rainy days. Bud break was quick and uniform but bloom was

drawn out. A warm summer had no rain in July, August, and into September provided great

conditions for grape development. Weather held to allow for the vines to produce beautifully

tasting fruit with full flavors and good balance. On October 18, just 2.3 tons of Pinot Noir grapes

were hand-picked and delivered to the winery. The clusters were sorted by hand, de-stemmed, and the

fruit placed into two open top fermenters.

Fermentation: Ambient winery yeasts were responsible for fermenting the must, and the resulting cap

was punched down by hand (at least once/day) until fermentation proceeded to dryness. The resulting

free run wine was transferred directly to barrel and skins pressed on November 8 (for a total of 21 days

of skin contact).

Barrels/Bottling: The wine was raised in a mixture of used French oak barrels for a period of 9

months. The wine was bottled on August 10, 2012 and placed in cold storage prior to release.

Certification: The Morgster has been recognized by LIVE as SUSTAINABLE & SALMON SAFE.

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