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Spindrift Cellars Pinot Blanc 2012

Spindrift Cellars

$15.95 Regular

in any 12 bottle order or Build a Case




Handpicked fruit, 10% barrel fermented new French oak, 90% tank fermented with partial malolactic fermentation to give the wine creaminess. Fruit was whole cluster pressed. The small amount of new French oak fermentation gives this Pinot Blanc light, tropical fruit flavors; melons and citrus notes with a balanced finish. Matches well with oysters or spicy dishes. - the winery

2007 Vintage Wine Enthusiast 91 Points and "Editor's Choice": - Spindrift is the little winery that could, and makes excellent wines at consumer-friendly prices, from a variety of grapes that showcase all the strengths of Oregon."

"This lovely bottle is spicy and tart, yet full-flavored with a mix of lime, lemon, pineapple, pear and rind that gracefully runs into a mid palate that is full and spicy. The sharp acids keep it lively and refreshing, and the finish is nothing short of remarkable in a wine at this price. Editors’ Choice."

Spindrift Cellars 2007 Pinot Blanc has fresh pear and melon aromas with floral stony earth notes and fruit flavors of pomes fruits and melon with minerality distinctive of DeerHaven Vineyard Terroir. Spindrift Cellars Pinot Blanc is an enjoyable balance, food friendly, wine which matches well with white meats and seafood.

Vineyards: 100% Deer Haven Vineyard “Certified Sustainable” by LIVE and Salmon Safe

Growing Season: 2007 Willamette Valley growing season started with an average mid-April bud break followed by summer challenges of cooler days and warmer humid evenings which heightened disease pressure. Fall continued to be cool with early precipitation moving into the Valley. Our vineyards in Benton County received help of rain shadow effects from the tallest peaks in the coast range mountains which keep the precipitation low with good drying time to help ripen the fruit completely.

Winemaking: Crushed, pressed and then produced in a 100% stainless steel tank. The wine fermented completely dry in tank then allowed to go through a small amount of Malolactic fermentation to help soften the acidity and fill in the mouth feel with a small portion of lactic acid. The wine was aged for 5 months with less stirring before being filtered and bottled in Stelvin closures.

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