Wyeast, Resonance, Maresh, Lachini, Schindler
These are not Peter's typical fruit bomb Pinot noirs. This vintage is all about fresh purity of fruit flavors and an appealing mouth feel- these are Pinots that draw you in, coating and soothing your palate. You start thinking about the delicious food you'd like to serve with them.
Sineann's 2007 Pinot noirs prove that Peter's winemaking skills transcend the blockbuster and add a new level of sophistication to his palette of flavors and styles.
"Oregon" Pinot noir 07
blended Pinot noir (made from
several different vineyards'
fruit). Fresh flavors
of berry fruit with spicy
hints make this Peter's
most approachable, ready to
drink Pinot in every vintage. This is an
ideal wine to offer to friends
who want to try Oregon Pinot
noir. Its sweet spicy fruit
flavors and light acidity and
tannins appeal to wine neophytes
and Pinot experts alike.
Vineyard Pinot noir 07
A classic Pinot noir. Red raspberry and cherry flavors bring the word "fresh" to mind, and "fresh" was used again and again to describe this wine at our tasting. The Resonance 07 has a lingering truffled - creamy - earth finish that combines nicely with the bright red raspberry fruit flavors. Smoky, velvety tannins complete the wine. This is a great Pinot noir from start to finish. FYI- no Resonance Reserve Pinot noir was made in the 2007 vintage.
Sineann Maresh Vineyard Pinot noir 07
This is Peter's Dundee Hils Pinot and it shows all of that famed AVA's best qualities. Red raspberry and a hint of nutmeg announce the wine in the nose. Flavors are fat and explosive -- there's plump raspberry, red cherry, hints of toast and sweet cherry candy, and in the finish, that unique exotic dried cherry quality that defines the AVA's best Pinots.
Lachini Vineyard Pinot noir 07
Blackberry and black fruit flavors dominate this densely colored Pinot. There's nutmeg spice in both the scent and flavor. Blackberry, Marionberry, bramble, and black currant fruit are matched by a spicy lushness and silky tannins.
Wyeast Vineyard Pinot noir
Smoke and caramel combine in the enticing aroma of this Pinot noir. Flavors are clean and fresh - red raspberry, red cherry, and high toned, vibrant fruit and spice. Complementing the fruit are chocolate, toasted espresso bean, caramel, and sweet oak in the midpalate and the finish. A clean wine that recalls both Burgundy and Peter's unique over-the-top style.
Schindler Vineyard Pinot noir
Very approachable, the 2007 Schindler first impresses with its appealing clean, fresh fruit flavors and scents. The entire spectrum of darker berry flavors are present. Alongside the berry explosion is a complex spice melange of mellow nutmeg, cocoa nib, smoke, and toasted caramel. Tannins are spicy yet smooth. A second taste after a few minutes is even more appealing than the first.
Most people live and work in real time. Peter Rosback, winemaker for Sineann Winery, is probably on double time, forging a path that is sometimes hard to follow, but his trail is scattered with beautiful Oregon and Washington wines.
The Oregon winemaker lives in the Willamette Valley, but produces wine from both Oregon and Washington, thus making him truly a Northwest winery.
“I am blessed, there is no doubt it,” said Rosback. “I live in an area where great Pinot Noir can be produced, and I have access to great fruit from Washington to make terrific Cabernet Sauvignon, Merlot, Zinfandel.”
Parts of Rosback’s new offerings include fruit from a newer vineyard, Schindler, in the Eola Hills of the Willamette Valley. The vineyard is managed by Kevin and Carla Chambers, biodynamic farmers who also own the the vineyard where Rosback perfects his best Pinot Noir: Resonance. Resonance Vineyard now produces its own Resonance 2006 Pinot noir, with years of Peter's input about the vineyard to hep direct their efforts.
The complete selection of Peter's Sineann wines includes many varietals and vineyards.
“I love these great vineyards and it is hard to say no when offered the fruit,” said Rosback. “I’ve thought about dropping a few varieties, but all of them have their followings. As long as they do well, I will continue to produce them.”
Rosback has several biodynamically and organically farmed vineyards in his portfolio, even though he said he isn’t sure whether the flavors are much different from vineyards that aren’t farmed biodynamically.
“What I know is the concept of increasing the health of vineyards and help fight disease,” he said. “If we can strengthen the vineyard health, we won’t need to use as many chemicals.
“I still think the jury is out on biodynamic farming—we need a number of years yet. But people who farm in this manner are very hard working and dedicated, and I believe their efforts show in the vineyard. It is beautiful fruit that translates into beautiful wine.