St. Innocent Freedom Hill Pinot blanc 2010

Review:

2010 Wine Advocate - 91 points - The 2010 Pinot Blanc Freedom Hill Vineyard saw 67% of the wine raised in stainless steel and 33% in oak puncheons, the latter to induce a rounder texture. Mineral, baking spice, melon, and white peach aromas compose the wine’s inviting bouquet. Creamy textured, vibrant, and impeccably balanced, this lengthy effort will provide enjoyment for several more years. All of these whites wines are outstanding values. - Jay Miller

2009 Vintage Tasting Notes

The aromatics of the 2009 Pinot blanc reflect both stone and pomme fruits. These are enhanced by sweet floral and tropical fruit notes. Layers of peach, apple, and pear fruit flavors move across your palate with hints of spice, white flowers, and candied ginger. It has a lovely mouth filling texture with flavors that linger well into the finish. This vintage finished completely dry.

Pinot blanc is perfect with ceviches, crab cakes, mussels, and a wide variety of flavorful appetizers. Drink now or over the next two years to enjoy this wine at its peak of freshness. - the winery

French in style, intense yet nuanced, with classic Alsacian fresh scents, creamy stone fruit, and clean, mineral/slate finish. This vintage, the wine is especially good with dishes made with mussels.

From the winery: "Ripe pear, peach, apple, and nuances of white tropical fruit aromas dominate the nose. Layered sweet fruit flavors move across your palate with hints of spice. It has a lovely mouth filling texture, but is not heavy, or thick. The fruit and textural nuances linger into the finish."

2004 Vintage Tasting Notes

Pinot blanc and Pinot gris are closely related to Pinot noir. Both are the result of natural mutations of Pinot noir. The entire Pinot family ripens beautifully in Oregon because our climate is perfectly suited to their needs. The resulting wines are blessed with ripe fruit and balanced acidity.

Pinot blanc has a complexity of pomme (apple and pear) and tropical fruit aromas that carry onto your palate. Mark believes that Pinot blanc works differently with food than either Pinot gris or Chardonnay. It matches extremely well with shellfish and fatty fish dishes. It is especially good with mussels and tuna tartar. Pinot gris is a great match with leaner fish and other white meats.

Sixty percent of the St Innocent Pinot blanc is fermented in tank, forty percent in mostly older barrels. Ten percent of the wood is new. The tank fermented wine retains the purity of fruit and the barreled wine adds a nice textural component that extends into the finish.