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2001 Ridgecrest Vineyards Pinot Noir

(updated 1/23/04)

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The Wine

This wine is the oldest of the three vineyard-designated pinot noirs we produce. Chehalem has made a Ridgecrest Vineyards Pinot Noir since its first release in 1990, with selected barrels going to an upper-end elegant Rion Reserve from Ridgecrest, since 1994, and any not measuring up to this standard being designated 3-Vineyard. It is characteristically brawny, briery, dusty black-fruited, and occasionally currant or cassis. Deep sweet fruit has been balanced with fine tannin structure in recent years, which, with good acidic structure, gives good ageability.

The Vineyard

Our oldest estate vineyard, Ridgecrest is a 37-acre vineyard on a 72-acre property. Beginning in 1980, this site pioneered grapegrowing on Ribbon Ridge, a small ridge on the western end of the Chehalem Range. Soils are Willakenzie, a transition soil series exhibiting characteristics of both volcanic and sedimentary underlying structures, marine sediment being predominant. The rich, supple black cherry and blackberry fruits are characteristic of Ridgecrest Vineyards and the Willakenzie soil series. Excellent acidity and a finesseful texture and finish are hallmarks of the vineyard site, being relatively high in elevation, mature in vine age and deeply rooted. Wines are very ageable.

The Vintage

2001 is a soft, big vintage. It saw almost ideal growing and ripening weather and less than an inch of rain during harvest. This is not a typical cool climate vintage and the pinot noirs will be soft, fleshy and early appealing. Whites will be full and broad, and early maturing. The alcohols are restrained slightly by yields that were neither too generous nor forced extreme extraction: pinot noirs, 2.38 tons/acre; chardonnay, 2.77; pinot gris, 2.26; riesling, 2.77; gamay noir, 1.86; pinot blanc, 4.27.

Stats

Harvest Data:

Harvested 10/10-15/2001, harvested at 2.2 tons/acre @21.7-23.2 brix, 5.2-6.7 acid and 3.22-3.41 pH

Fermentation:

Fermented completely with native yeasts in fermentations of 11-18 days total skin contact, with 7-10 days of that pre-maceration; pectolytic enzyme used for uniform extraction; minor post maceration

Cooperage/Aging:

Aged for 12 months without racking in 40% new oak, 69% new or 1year French oak

Clonal Selection:

Pommard (48%) and Wadenswil clones (52%)

Bottling:

Bottled 9/12/2002

Bottling Analyses:

13.7 % Alcohol, 3.54 pH, 5.8 g/l acid

Cases Produced:

1500

Suggested Retail:

$39

Release Date:

August, 2003

Winemaker's Comments

Somewhat atypical due to the warmer harvest and softer fruit, the 2001 Ridgecrest is warm and soft on the palate, with a deep red fruit profile rather than the normal black fruit. There is great flesh, moderate alcohol and complex strawberry preserves or cherry compote fruit mélange. Spice and fine tannin from partial wholecluster fermentation is subtle but present, as is a youthful dose of barrel on the palate. There is an early-satisfying warm maturity of sour cherry, tobacco and underbrush indicating only moderate ageability. It also promises immediate richness and pleasure.

Quotes

Northwest Palate, January/February, 2004: Recommended. Perfumed toast and cherry fruit in the nose. Juicy and bright with medium bodied cherry flavors, and a long, fruit-filled flavors. Well balanced...

Oregon Wine Report, November 2003, Issue 17, Cole Danehower: B+ ...Big meaty and leathery aromas of dark and spicy Pinot noir fruit, fresh fall leaves and oregano...the tart and full finish is particularly long and likeable.