2007 Vintage
This is our second vintage of Brittan Vineyards Pinot Noir from our McMinnville AVA vineyards. The 2007 vintage in the Willamette Valley was a cool, wet “Oregon” vintage, resulting in beautifully complex, elegant wines with great structure and acidity and long aging potential.
2007 “Basalt Block” Pinot Noir
The Basalt block comes from the parts of the vineyard that have the heaviest concentration of broken basalt, resulting in low yielding vines that produce intense flavors and layers of complexity. The 2007 Basalt Block Pinot Noir exhibits rich, red fruit flavors of black cherry and ripe plums, with underlying hints of cassis and allspice, an elegant texture and weight on the palate, and a long, pleasing finish.
The Pinot Noir for the Basalt Block consists predominantly of the Pommard selection, blended with clones 777 and 115, planted on Riparia Gloire and 101-14 rootstocks. The fruit for the 2007 vintage was picked in late October and allowed to cold soak for five days before fermentation began. After fermentation, the wine was aged in French Oak barrels, approximately 35% new. The wine went through malo-lactic fermentation in barrel and was aged for 9 months prior to bottling in August 2008.
2007 “Gestalt Block” Pinot Noir
The Gestalt block is named for the term that refers a set of things that amount to more than the sum of its parts. The Gestalt Block Pinot Noir comes from the most exposed blocks in the vineyard, resulting in a blend that will always be representative of the vintage and the unique site where these vines are planted. In other words, this wine represents the “gestalt” of the 2007 vintage on this site. The 2007 Gestalt Block Pinot Noir is a complex, elegant wine with ripe red fruit flavors with spicy undertones, full mid-palate, good acidity and a long, pleasing finish.
The Pinot Noir for the Gestalt Block consists predominantly of clones 115, 667 and 777 on 101-14 and 4453 rootstocks, from mostly southwestern facing blocks that stare down the arriving storms from the Pacific as they travel through the Van Duzer corridor. The fruit for the 2007 vintage was picked in late October and allowed to cold soak for five days before fermentation began. After fermentation, the wine was aged in French Oak barrels, approximately 35% new. The wine went through malo-lactic fermentation in barrel and was aged for 9 months prior to bottling in August 2008.
- Bottled August 2008
- Production 312 cases
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