Gypsy Dancer Pinot noir "Emily's Reserve" 04
The Gypsy Dancer Emily's Reserve 2004 is bright ruby in color, scents are complex with violet notes and black fruits mingling with cardamom and smoky toasted almond. The mouthfeel is big and lush, with a velvety texture derived from using oak barrels for fermentation. The wine is round and hits the mid-palate with dark fruit flavors of blackberries and blueberries, earth tones and cinnamon. This wine was crafted to drink now but due to vintage conditions could feasibly be cellared for five to seven years. - the winery
This wine was crafted from vineyards hand-selected by owner Gary Andrus and General Manager Emily Stoller, for whom the wine is named. A portion of the fruit came from Gypsy Dancer estate vineyards in the Dundee Hills and the Chehalem Mountains AVA, but also from vineyards in the Eola Hills and the Yamhill-Carlton District owned by friends. The resulting blend is primarily Dijon clones 777 and 115, combined with Dijon clone 114, Wadenswil and Pommard. It was fermented with 45% whole clusters and aged in 90% new French oak for 11 months.
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2003 VINTAGE TASTING NOTES
Forward fresh fruit and flowers on the nose, with a hint of spice. The mouthfeel is big and lush, with a velvety texture derived using oak cuvees for fermentation. The wine is round and hits the midpalate with dark fruit flavors of blackberries and blueberries, earth tones, and cinnamon. This wine is perfect to drink now or can be enjoyed after cellaring for five to seven years. A November Reserve Pinot noir Club selection.
This wine was crafted from grapes Gary and Christine purchased from the Stoller Vineyard, located in the Dundee Hills of Oreton. A beautiful, sprawling piece of land, the Stoller VIneyard is often compatred to the Corton region in Borgundy and is densely planted to volcanic Jory soils. The wine is comprised of the Pommard Clone blended with Dijon clones 115 and 667. The Pommard came from the oldest block of the vineyard, planted in 1995. The 115 and 667 were planted shortly thereafter and are from a more densely planted parcel.
At harvest, the grape clusters were hand sorted in the field. A selection of 25% whole clusters were deposited gently to the bottom of the fermentors with the crushed berries dumped by gravity over the top. A combination of oak and stainless steel conical fermentation tanks were used. The wine was cold-soaked fro 5-7 days prior to fermentation, which occurred naturally with the grapes' indigenous yeast. Punched-down up to six times per day, the wine fermented for twelve to seventeen days. The wine was racked by gravity directly to 100% new French oak barrels and left to age for 10 months. The wine was bottled without fining or filtering in Aufust 2004.
