Bergstrom Pinot noir Shea Vineyard 04: With an intense black cherry robe, this wine's bouquet has a spicy nose typical of sandy soils (cinnamon, clove, vanilla, and ample toasty oak tones). The taste is bright and lifting with deep red fruits and sappiness. Good depth and juicy acidity follow. The nice firm tannins are typical of the Shea offerings. This wine will do very well in both the near and long-term. Josh Bergstrom
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Detailed Info, Previous Vintage Notes, Reviews:
From the winery: "The mighty Shea Vineyard is divided into two hillsides which stand like islands alone in the
forested hillsides between Yamhill and Newberg. This 135 acre vineyard site is perhaps one of the best known Oregon vineyard sites to wine consumers from around the United States and beyond due to the consistent high quality of ripe fruit, precise farming practices and the numerous "blue-chip" Oregon and California wineries making wine from this terroir.
Bergstrom now has 7 acres under contract with Dick Shea and we are pleased to announce the release of our 2004 Shea Vineyard Pinot Noir which hails from two exquisitely placed blocks on the East hill; block 5 and the Oak Block.
Both blocks are harvested separately, fermented with their own native yeast and bacteria strains and aged in 100% new French oak (Francois Freres, Meyrieux, and Sirugue coopers) for 11 months before being assembled in tank just prior to bottling.
The Shea vineyard, as made by Josh, is a deep and dark effort with opaque purple and black cherry colors. Aromas of griotte cherries, black raspberries, decadent baking spices, and a nice dollop of creamy toasty oak are accompanied by a large and suave mouthfeel which is lifted by great acidity and sound structure for further ageing. This Shea Vineyard Pinot Noir will please now but continue
to age well for at least a decade. One of Josh's favorites of the year.
From the winery: "From Block Five high up on the east hills of Shea Vineyard ( Dijon 777 clone) and the Oak Block down below on the same hill ( Dijon 115 clone) we have crafted another great vintage of Shea Vineyard Pinot Noir. Shea Vineyard is a 135 acre vineyard located just 2 miles west of Bergstr÷m Winery and is named after Dick Shea who sells fruits to both Oregon and California wineries as well as crafting his own label. Bergstr÷m Winery is proud to have 8 acres of Shea Vineyard under long term contract and through strict farming and low yields annually (1.5 tons per acre) and careful fermentation techniques we are able to create a wine with intense spice and fruit on the nose with an enormous and lush attack of fruit in the mouth. This wine will drink very well upon release and should age well for the medium term. 400 cases produced."
2003 Vintage tasting notes: With an intense black cherry robe, this wine's bouquet is captivating, showing off the blackberry, black currant, dark cherry and fragrant spices. This wine will do very well in both the near and long-term.
Dick Shea planted his 135 acre vineyard in the 1980's and quickly garnered a reputation for having one of Oregon's best known and loved vineyard sites. His vineyard's name has graced the labels of some of our best and brightest colleagues for the past decade! The 2003 is the first ever Shea Vineyard by Bergstrom Wines, and we are very happy with the results. A mixture of Willakenzie Soils, Dijon clones 777 and 115 from two separate blocks in the vineyard, intelligent farming and very low yields has produced a wine of incredible richness and soft power. This wine is a real crowd pleaser!
TASTING NOTES:
From five beautifully situated acres within the Shea Vineyard comes our first ever Shea Vineyard Designate Pinot Noir. With an intense black cherry robe, this wine's bouquet is intoxicating, showing off the blackberry, black currant, dark cherry and spices the Willakenzie soils are known for. The mouthfeel displays an unbelievable dichotomy of overripe and fresh fruit flavors bursting with intensity and leading to an enormous silky finish that lasts and lasts. This wine will do very well in both the near and long-term.
VINEYARD SUMMARY & PRACTICES:
Vineyard Source: Shea Vineyard
Harvest data: Harvested September 22nd & 23rd, 2003 (Brix 25.8-26.0, PH 3.71, TA 0.34)
Fermentation: 8-10 day cold soak, 8-10 day native yeast fermentation, light pressing to 0.8 BAR, press wine kept separate, drained to new French oak at +1 to +3 Brix, extended 1 month fermentation in oak until dry, native malolactic fermentation in April-June, racked only once at bottling time.
Cooperage: 100% new French oak
BOTTLING & RELEASE:
Bottling: Bottled unfined and unfiltered on July 29th, 2004
Cases produced: 216
