Adelsheim Elizabeth's Reserve Pinot Noir 2011

ADELSHEIM ELIZABETH'S RESERVE PINOT NOIR 2011

Description and Flavor Profile: The name ‘Elizabeth’s Reserve” was first used in 1986 to designate the blend of our best barrels of Pinot noir. From 1987 until 1999 it designated a single vineyard wine, but in 2000 returned to a ‘best of winery” reserve – the best barrels from our best lots. Most of the fruit for this wine (72%) comes from five of our estate vineyards located on south-facing slopes of the Chehalem Mountains and Ribbon Ridge. With many wonderful lots representing different soil types, clones, site climates, fermenter sizes, and barrel characteristics, winemaker Dave Paige pulls together those that best create a reserve level wine, one that truly reflects the vintage and character of our corner of the Willamette Valley.

This wine is both elegant and intense, offering layered aromas of red raspberries, fresh Oregon strawberries, brown spice and cedar. Its aromas are reflected on a palate that speaks of purity and elegance, and is exceptionally balanced with silky tannins and a persistent finish.

Process:After hand-harvesting, the grapes were gently destemmed into open top fermenters, followed by a four to six day cold soak for greater flavor and color extraction. The grapes were then inoculated with a commercial yeast and punched down two or three times per day during a 6 to 7 day fermentation. After pressing, the wine was transferred into traditional small French oak barrels (34% new) where it was aged for approximately 10 months. It was bottled on August 15, 2012.

Pairing: This wine will pair beautifully with the Pinot noir classics – lamb, duck, grilled salmon, and aged cheeses.

Varietal: Pinot Noir

AVA: Willamette Valley

Alcohol: 13%

Aging Potential: Enjoy now through 2025

Serving Temperature: 13ºC/55ºF

Cases by Layer/Pallet: 28/112 (6, 750ml bottles/case)

Adelsheim Caitlin's Reserve Chardonnay 2013

ADELSHEIM CAITLIN'S RESERVE CHARDONNAY 2013

Description and Flavor Profile: Grapes for this wine were sourced from Stoller Vineyard (54%), which is located at the southern edge of the Dundee Hills, and Crawford Beck Vineyard (46%) in the Eola-Amity Hills AVA.

This vibrant, skillfully balanced wine shows aromas of star fruit on the nose, followed by hints of lemon curd and green fig on the palate.

The Process: The techniques used to produce this wine are, unsurprisingly, quite similar to those employed by the finest vintners in Burgundy. The grapes were hand-picked and pressed as whole clusters with a gentle bladder press. The wine was 100% barrel fermented in small French oak barrels (26% new). Over the next two months, the lees were stirred occasionally to add complexity and enhance textural richness. Sur lie aging for ten months allowed the Chardonnay and oak flavors to meld, and for the tannins to elongate, thereby softening and rounding the wine. The first racking came at bottling time, when the final blend was assembled. This wine was bottled on August 12, 2014.

Pairing: This Chardonnay pairs wonderfully with rich seafood and pasta dishes.

Varietal: Chardonnay

AVA: Willamette Valley

Alcohol: 13.5%

Aging Potential: Enjoy now through 2020

Serving Temperature: 10ºC/50ºF

Cases by Layer/Pallet: 28/112 (6, 750ml bottles/case)

Adelsheim Chardonnay 2013

ADELSHEIM CHARDONNAY 2013

Description and Flavor Profile: This wine is crafted of grapes from three vineyards in the Chehalem Mountains – Quarter Mile Lane (26%), Bryan Creek (20%) and Boulder Bluff (12%), one site on Ribbon Ridge – Redman (13%), one site in the Eola-Amity Hills – Crawford Beck (16%), and one site in Yamhill-Carlton – Marsh (13%).

This Chardonnay features intense fruit character and a luscious texture. It offers rich aromas and flavors of blanched almonds, vanilla and plantain.

The Process: Gentle, whole-cluster pressing was used to separate the juice from the skins as quickly and as cleanly as possible for this Chardonnay. Thirty-five percent of the juice was fermented in neutral barrels to augment textural richness and create a more balanced and complex wine. The remainder (65%) was fermented in stainless steel tanks to retain fruit purity, flavor and aroma. In order to preserve freshness and acidity, this wine did not undergo malolactic fermentation.

Pairing: It pairs well with rich seafood and poultry dishes, and hard Alpine cheeses – comté, fontina, cave-aged gruyère.

Varietal: Chardonnay

AVA: Willamette Valley

Alcohol: 13.5%

Aging Potential: Enjoy now through 2018

Serving Temperature: 10ºC/50ºF

Cases by Layer/Pallet: 14/56 (12, 750ml bottles/case)

Adelsheim Pinot Noir 2013

ADELSHEIM PINOT NOIR 2013

Description and Flavor Profile: Eighty-four percent of the grapes used in this wine were sourced from 10 of our estate vineyards: 65% from Chehalem Mountains and Ribbon Ridge American Viticultural Areas (AVAs), 10% from Yamhill Carlton, and 9% from the Eola-Amity Hills. The remaining 16% was derived from nine non-estate vineyards throughout the Willamette Valley.

With its broad array of origins and clones, this wine displays red aromas (candied cherry, pomegranate and raspberry) on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, all-spice). True to our house style, it is elegantly textured with seamlessly integrated, silky, polished tannins.

The Process: After hand-harvesting, the grapes were gently de-stemmed into open-top fermenters, followed by a four to six day cold soak for greater flavor and color extraction. The grapes were then inoculated with commercial yeast and punched down tow or three times per day during their seven-day fermentation. After pressing, the wine was transferred into traditional small French oak barrels (25% new) where it was aged for approximately 10 months. The wine was bottled from July 30 to August 14, 2014.

Pairing: Pair this wine with salmon, ahi, veal, pork, poultry (think duck), beef or hearty vegetarian entrees.

Varietal: Pinot Noir

AVA: Willamette Valley

Alcohol: 13%

Aging Potential: 2020

Serving Temperature: 13ºC/55ºF

Cases by Layer/Pallet: 14/56 (12, 750ml bottles/case); 14/56 (12, 375ml bottles/case)

Adelsheim Pinot Noir   Bryan Creek Vineyard 2011

ADELSHEIM PINOT NOIR BRYAN CREEK VINEYARD 2011

Description and Flavor Profile: Bryan Creek Vineyard is situated high on the southern slopes of the Chehalem Mountains AVA (American Viticultural Area), on basaltic-origin, clay-loam soils that store enough moisture to get the grapevines through our annual summer drought. The 700+ foot elevation approaches the upper limits of where we like to plant, but the direct southern exposure provides some compensation. The grapes ripen later than at most of our other sites, but this long ‘hang-time” can lead to incredible complexity and intensity of flavor. This wine comes from Blocks 3, 4, 5 and 12, all planted to own-rooted clone UCD 5 (Pommard) in 1989.

This complex wine exhibits layered aromas of wild raspberries, spice and pain grillé. On the palate, the wine shows firm acidity followed by hints of dark chocolate and a plush, velvety mouthfeel.

The Process: Upon delivery to the winery, the grapes were carefully sorted on our sorting table then gently de-stemmed into open-top, temperature-controlled fermenters. The fermenters were punched down once daily during cold soak and 2 – 3 times each day during primary fermentation. After pressing, the wine was transferred to small French oak barrels (27% new), where malolactic fermentation occurred over the winter. This wine was bottled on August 10, 2012.

Pairing: This wine pairs wonderfully with grilled salmon, domestic and wild fowl, and other savory main dishes.

Varietal: Pinot Noir

AVA: Willamette Valley

Alcohol: 13%

Aging Potential: Enjoy now through 2021

Serving Temperature: 13ºC/55ºF

Cases by Layer/Pallet: 28/112 (6, 750ml bottles/case)

Adelsheim Pinot Noir   Vintage 32   2009

ADELSHEIM PINOT NOIR VINTAGE 32 2009

Description and Flavor Profile: This rare wine celebrates the 32nd harvest at Adelsheim Vineyard. It is made from the four most exceptional barrels in our caves and represents the pinnacle of Willamette Valley viticulture and winemaking in 2009. Grapes for this wine were sourced from our Bryan Creek Vineyard (55%) and Calkins Lane Vineyard (37%) in the Chehalem Mountains and the Winderlea Vineyard (8%) in the Dundee Hills.

This special wine combines dark fruit, loam, roasted hazelnuts and pain grillé to form a unique, elegant and seamless blend.

The Process: Production of this Vintage 32 Pinot noir followed Adelsheim Vineyard’s traditional winemaking approach: gentle destemming, cold soak for greater flavor and color extraction, and fermentation in temperature-controlled, opentop fermenters. The wine underwent secondary, malolactic fermentation in small, medium-toast French oak barrels (40% new) and was aged for 11 months. The wine was bottled on August 25, 2010.

Pairing: Duck, grilled pork chops, Smoked, wood-roasted, braised or sausage meats (with the use of beef, lamb and pork). Earthy flavors (truffles, wild mushrooms, mustards, peppercorns, coriander and horseradish). Resin-like or scented green herbs (rosemary, thyme, tarragon, oregano, summer and winter savory, chervil, mints and basils). Aromatic sweet spices (clove, cinnamon, mace, allspice and nutmeg). Sweet vegetables (tomatoes, beets, carrots, caramelized onions and bell peppers). Autumnal fruits (figs, plums, blackberry, raspberry, blueberry, currants, and black and dried cherries).
Cheese: Gruyère, smokey blue cheese, aged Gouda, or a young Cantal.

Varietal: Pinot noir, clones Pommard and 667

AVA: Willamette Valley

Alcohol: 11.5%

Aging Potential: Under optimum cellar conditions, this wine will certainly improve through 2019, perhaps through 2029.

Serving Temperature: 13ºC/55ºF

Cases by Layer/Pallet: 28/112 (3, 750ml bottles/case)