Benton Lane Pinot Noir 07
The Benton Lane Pinot noir 06 is a deep ruby colored wine. It has impressive and varietal aromas of bing cherries, red plums, hibiscus and wild mushrooms. The smooth, ripe tannins give a voluptuous texture to the mixed berry and chocolate flavors of the wine. A hint of white pepper adds further complexity to the lively and seamless finish.
Previous vintage tasting notes: A very varietal Pinot in the classic Burgundian mode. Refined flavors include black pepper, allspice, blackberry and a hint of smoke. Medium weight suggests near term consumption, so don't hesitate to enjoy its considerable charm now. This mid-Willamette Valley winery regularly delivers top value. - Oregon Wine Press
Previous, 2004 VIntage Notes
For the 04 Vintage
Wine Spectator 90 Points and BEST BUY:"Light and immensely appealing for its delicacy and suppleness, offering pretty raspberry and strawberry flavors that pick up hints of white pepper and fresh mushroom as the finish sails on." - H.S.
Aromas of cherry and mixed berries, with underlying hints of mocha, rose petal, cola and forest floor. The tannins are very fine, resulting in a rich, silky texture.
MORE INFORMATION
Known for its high levels of Resveratrol, a naturally occuring chemical that research indicates may have beneficial effects on humans by lowering cholesterol levels.
Benton-Lane Pinot Noir is made from 100% Estate grown grapes.
After gentle de-stemming, the grapes are given a twenty-four hour cold soak then fermented in small open top fermenters and quietly aged for ten months in a proprietary blend of French oak cooperage. The wine is then blended and bottled without filtration to preserve the silky texture and sweet cherry fruit flavors of the grape.
The wine is made entirely from 100% Pinot Noir grapes representing five distinctive Pinot Noir clones grown on our vineyard outside Monroe, Oregon. The freshly destemed grapes receive a twenty-four hour cold soak for full color extraction followed by fermentation in small one and one-half ton fermenters to develop full flavors. During fermentation the must is punched down by hand twice a day. On reaching dryness, the grape skins are gently pressed, and the wine aged in small French oak barrels for eight months. The wine is racked twice, and receives a light filtration to soften it and accentuate its balance.
Resveratrol has been found in preliminary studies to fight breast, liver and colon cancers and is believed to play a role in the reduction of heart disease. Of all the food and wine products tested by Professor Leroy Creasy of Cornell University, the product highest in Resveratrol is Benton-Lane 1997 Oregon Pinot Noir.
