Brittan Vineyards Basalt Block Pinot Noir, Willamette Valley, USA

布里坦玄武巖區黑皮諾干紅葡萄酒

點擊次數：3020

There are 800 cases of the medium ruby red 2009 Pinot Noir Basalt Block. It went through malolactic fermentation in barrel followed by 9 months of aging in 28% new French oak. Intense spice notes (especially allspice), violets, black cherry, and black raspberry aromas inform the nose of an impeccably balanced, elegant, firm, lengthy Pinot with a vibrant acid backbone. The tension in this wine makes it atypical (but superior) to the easy-going personalities of the vast majority of 2009 Pinots. Veteran vigneron Robert Brittan had over 30 vintages under his belt when he decided to move from Napa Valley to Willamette Valley in 2004 to make Pinot Noir. He purchased a rugged mountain site within the cool McMinnville AVA from which he makes two cuvees, one called Gestalt Block coming from the most exposed blocks in the vineyard and the other called Basalt Block from the parts of the vineyard that have the heaviest concentrations of broken basalt. He has succeeded in taming the herbaceousness often present in McMinnville fruit while producing wines with low pH (under 3.3 in these wines) and firm acidity (without sacrificing flavor) sure to send bolts of rapture through lovers of great Burgundy.Tel. (503) 472-2926; www.brittanvineyards.com

"I think of vintage as the personality of a wine," says winemaker Robert Brittan. "2009 was a warm vintage. You can almost smell the heat." The 2009 Pinot Noir Basalt Block is more tertiary than its 2007 counterpart, although still holding a medium ruby color. Dried red berries and blackberries at the core are accented by saline, mushroom powder, grapefruit pith and old leather aromas. The medium-bodied palate is savory but has retained its red fruits, firmly framed and juicy. If you have any of this in the cellar, it's about time to drink it up.