Wine Spectator 92 points! "Lithe and refreshing, with a lovely blueberry note at the center, offering graceful hints of plum and delicate spices as the finish rolls on. Distinctive and welcoming, this should develop well. Drink now through 2015." 667 cases made. -H.S.
New Release September 2007.
Previous vintage notes: Benton Lane's First Class Pinot starts with an enticing nose of sweet cinnamon spice and red cherry fruit scent, intermingled with lovely hints of roses and violets. It's a lush, rich, yummy Pinot that maintains balanced tannins and acidity while offering everything you could want in richness. Flavors are an amalgam of red raspberry and blackberry jam, red cherry notes, and gentle spice hints of cinnamon, nutmeg, and appealing sweet white pepper. It's just as easy drinking and crowd pleasing as they get, yet the winemaker managed the hot vintage well, and there's tannins for aging and acidity to balance the wine with many foods. - jy
A deep ruby colored wine that exhibits classic aromas of cherry and blackberries, with more complex underlying scents of plum, truffle, and forest floor. The supple flavors of black cherry and dark plum are layered with cedar and truffle notes. Fine tannins contribute to the velvety texture and the balanced acidity makes it a very versatile food wine. --the winery
Detailed Info, Previous Vintage Notes, Reviews:
Growing Season: 2003 began as a normal growing season. Bud break was right on time in late April, and the spring rains cleared up by mid-May allowing for ideal bloom conditions in June. During the summer and early fall the Willamette Valley experienced record hot temperatures and dry conditions. The crucial last weeks of ripening were hot, and rapid ripening resulted in a very early and quick harvest. Despite the heat, the fruit was in excellent condition, a testament to excellent vineyard management. Average yield was 2.25 tons per acre.
Vinification: The must underwent a pre-fermentation "cold soak" with dry ice to increase extraction of flavor. Fermentation took place in small 1.25-ton open top fermenters with the cap being punched down by hand. The individual lots were fermented with both commercial and native yeast and after pressing, the wine underwent malo-lactic fermentation naturally in barrel.
Aging: 16 months in French Oak barrels - 1 year bottle aging
