2012 Gestalt Block Pinot Noir

2012 Brittan Vineyards Gestalt Block Pinot Noir [bottle photo]

This is the seventh vintage of Brittan Vineyards Pinot Noir by Winemaker Robert Brittan, a wine industry veteran with over 40 harvests under his belt. Robert has always had a passion for Pinot Noir; a love affair that began in the 80’s when he made several vintages under his own label. In 2004, Robert decided to leave Stags’ Leap Winery in Napa and start a Pinot Noir project in the cool climate of the North Willamette Valley. After a long search, he and his wife Ellen purchased a 128-acre parcel Southwest of McMinnville. Robert selected this mountain site for its rugged, broken basalt, glacial deposits and volcanic soils on the edge of the Coastal Range in the McMinnville AVA, convinced that from this site he would be able to make wines that speak of this unique place.

The Gestalt Block Pinot Noir comes from the southwest-facing and most exposed blocks in the vineyard; with very shallow, volcanic topsoils covering young, dense flow basalts, resulting in a wine that will always be transparent to its vintage and its unique site. The 2012 vintage in the Willamette Valley was a moderately warm vintage with no rain in summer or fall. In 2012 yields from the Gestalt Block were just 3/4 ton per acre. The 2012 Gestalt Pinot exhibits rich, intense notes of black cherry, blackberry, orange zest, wet stone, sweet tobacco, sage and lavender, with hits of leather and cedar. On the palate, an intense fruit core consists of blackberry, black raspberry, and plum, with hints of sweet spice. The wine displays a powerful mid-palate that is centered by an abundance of fine tannins, ending in a persistently long finish.

The Pinot Noir for the Gestalt Block consists predominantly of clonal selections 115, 667 and 777 on 101-14 and 4453 rootstocks. These southwestern facing blocks stare down the arriving storms from the Pacific as they travel through the Van Duzer corridor. The fruit for the 2012 vintage was picked in mid October and allowed to cold soak for four days before fermentation began. After fermentation, the wine was aged in French Oak barrels, approximately 27% new. The wine went through malo-lactic fermentation in barrel and was barrel-aged for 13 months prior to bottling.

Production: 208 cases

Bottled: December 2013