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2005 Ridgecrest Vineyards Pinot Noir

(new release October 2007)

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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 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, all hallmarks of Ribbon Ridge wines. Deep, sweet fruit has been balanced with fine tannin structure in recent years, which, with good acidic structure, gives good ageability.

The Vineyards

Our oldest estate vineyard, Ridgecrest is a 55-acre vineyard on a 176-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. 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. Very ageable wines.

The Vintage

2005 was an old-style Oregon vintage, warming the cockles of the hearts of industry old folks like me as much as the coffee we drank. Cooler and damper than the average modern vintage, mature winemakers and mature vineyards understood and adjusted to the weather, giving the grapes a chance to fully ripen and working magic to assure clean fruit. Experience should show with our three classic estate vineyards. Great extraction, great acid, lower alcohols (no Pinots above the 13%s!) — expect wines of finesse and ageability.

Stats

Harvest Data:

Harvested 10/16–10/21/2005 @ 22.6–23.6 brix, 6.8–6.9 g/L TA, and 3.27–3.33 pH, from 1.5–1.7 tons per acre cropload

Fermentation:

Fermented with all-native yeasts with 14 days total skin contact, 9–11 days of that pre-maceration; pectolytic enzyme used for uniform extraction; average 20% whole cluster

Cooperage/Aging:

Aged for 10 months racking twice in 50% new oak, 100% new or one-year French oak

Clonal Selection:

Pommard (50%) and Wadenswil clones (50%)

Bottling:

Bottled 3/16/2007

Bottling Analyses:

13.4% Alcohol, 3.56 pH, 6.0 g/L TA

Cases Produced:

386

Suggested Retail:

$44

Release Date:

October 2007

Winemaker's Comments

Classic Ridgecrest, with size and luscious fruit. The color reflects a fully ripe year, despite this being from our coolest site in a moderately cool vintage. Blue fruit (blueberry and huckleberry) and blackberry as well as warm spices and black tea suffuse the aromatics, showing pungency and a driving force of moderate alcohol. It is rustic on the palate, with moderate tannin and grip assuring ageability and a balance to the massive fruit. The wine is firm and bright. Very nice.

Quotes

San Francisco Chronicle, December 2, 2007, Jon Bonné with Lynne Char Bennet, Top 100 Wines: Best of the West: Ridgecrest is the oldest of the vineyards that winemaker Harry Peterson-Nedry designates on the label, dating back to 1980. Fierce in character, it hinges on darker notes, with dried branch hints from French oak and a slightly tannic fruit profile, filled with citrus zest and soy.

Pinot Report, February 15, 2008, Gregory S. Walter, 94: Medium ruby color; deep, dark cherry and berry aromas with earthy and herbal notes; ripe, deep, concentrated flavors of dark cherry and berry, complex herbal and toasty oak notes; good structure and balance; long finish. A deep and husky Pinot with plenty of interesting nuance.

Wine Spectator, December 31, 2007, Harvey Steiman, 91: Impressive for its expressive range of flavors, this stylish Pinot centers its blueberry, dark plum and currant flavors over a bed of fine-grained tannins. Velvety and open-textured, hinting at coffee and grilled meat as the finish rolls on and on.

Stephen Tanzer's International Wine Cellar, May/June 2008, Josh Raynolds: 91. Light red. Seductive perfume of spicy red berries, candied cherry, blood orange, rose and incense. Sappy red fruit flavors convey palate-coating concentration but no excess fat. Gains energy and snap on the long, mineral-dominated finish. I like this wine's combination of sweet and spicy qualities.

San Francisco Chronicle, November 16, 2007, Oregon Pinot Noir, Lynne Char Bennett, 3 STARS: A bit of earthy barnyard, mineral, sweet licorice, blackberry, tamarind and soy combine with warm spice and slightly tannic but ripe fruit; this wine has balance and textural tannins.

Burghound.com, October 2007: A slightly toasty dark berry fruit nose that is notably ripe yet fresh leads to round, rich and relatively soft pinot flavors where the wood has followed from the nose, all wrapped in a naturally sweet and delicious finish where one more time, the wood arrives...it will most please those who enjoy obvious toast.