2009 Anne Amie Willamette Valley Pinot Noir Willamette Valley AVA
2009 Anne Amie Willamette Valley Pinot Noir Willamette Valley AVA
Varietal Composition 100% Pinot noir
Vineyards
Anne Amie Estate 41% Boisseau 28% Gran Moraine 11.5% Rainbow Ridge 8% Alloro 5% Louise 4% Zena Crown 2.5%
Clones
P4, 114, 115, 667, 777, 828
Oak
aged 10 months in French oak, 21% new, 20% 1 year, 59% neutral
Soil Types
Willakenzie, Laurelwood, Ritner
AVA - Willamette Valley Alcohol - 13.9% Total Acidity - 5.9 g/L pH - 3.56
Anne Amie is fully committed to sustainable farming and winemaking. The Anne Amie winery and all Anne Amie Estate Vineyards are Salmon Safe or LIVE certified. This wine has the following certifications:
Harvest Dates September 24 - October 22
Production 2600 cases
Release Date November 2011
Retail $30.00
The ultimate food wine, this Pinot noir is a brilliant match for any fare. From traditional Northwest cuisine, such as cedar-planked salmon or wild mushroom soup, to smoked or grilled meats - even just a great burger and truffle fries! VINIFICATION Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. They were meticulously hand sorted on a shaker table then destemmed into 2-ton open top, stainless steel fermenters. The must was coldsoaked for seven to twenty one days, which was followed by fermentation that was completed in about a week. This is followed by an extended maceration, where the wine is evaluated daily for softening of tannins and roundness of palate. The wine was on the skins for a total of 28-40 days. After draining the fermenters by gravity, the free-run and light pressings were combined and settled for 48 hours. The wine was then racked by gravity into a mixture of new and used French oak barrels. The wine aged on lees in French oak barrels for 10 months and was then blended and bottled. Once bottled this wine was aged for 12 months before release. VINTAGE DESCRIPTION 2009 was a vintage of great abundance - in both flavors and good weather. We were happy to see bud break occur at a normal date - April 21st at our Twelve Oaks Estate. Unusually nice weather surrounding the weeks of flowering and fruit set played a large role in delivering a larger than average cluster and berry size in 2009. We were expecting large yields; however, aggressive management and balanced vigor in our vines mitigated these predictions. Achieving ripeness in the clusters was delightfully simple in 2009. Plenty of beautiful autumn weather brought acids, flavors and sugars into a perfect state of ripeness across our various vineyards in the Chehalem Mountain and Yamhill-Carlton appellations. AROMA boysenberry, blackberry, black cherry, lavender, chocolate, kirsch, sweet tobacco FLAVOR juicy, plush, black cherry, boysenberry, licorice, anise FINISH long, smooth tannins, chocolate SUGGESTED FOOD PAIRINGS roast duck, lamb, filet mignon, planked salmon, burger & fries
6580 NE Mineral Springs Road - Carlton, OR 97111 - 503-864-2991 - www.anneamie.com
Varietal Composition 100% Pinot noir
Vineyards
Anne Amie Estate 41% Boisseau 28% Gran Moraine 11.5% Rainbow Ridge 8% Alloro 5% Louise 4% Zena Crown 2.5%
Clones
P4, 114, 115, 667, 777, 828
Oak
aged 10 months in French oak, 21% new, 20% 1 year, 59% neutral
Soil Types
Willakenzie, Laurelwood, Ritner
AVA - Willamette Valley Alcohol - 13.9% Total Acidity - 5.9 g/L pH - 3.56
Anne Amie is fully committed to sustainable farming and winemaking. The Anne Amie winery and all Anne Amie Estate Vineyards are Salmon Safe or LIVE certified. This wine has the following certifications:
Harvest Dates September 24 - October 22
Production 2600 cases
Release Date November 2011
Retail $30.00
The ultimate food wine, this Pinot noir is a brilliant match for any fare. From traditional Northwest cuisine, such as cedar-planked salmon or wild mushroom soup, to smoked or grilled meats - even just a great burger and truffle fries! VINIFICATION Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. They were meticulously hand sorted on a shaker table then destemmed into 2-ton open top, stainless steel fermenters. The must was coldsoaked for seven to twenty one days, which was followed by fermentation that was completed in about a week. This is followed by an extended maceration, where the wine is evaluated daily for softening of tannins and roundness of palate. The wine was on the skins for a total of 28-40 days. After draining the fermenters by gravity, the free-run and light pressings were combined and settled for 48 hours. The wine was then racked by gravity into a mixture of new and used French oak barrels. The wine aged on lees in French oak barrels for 10 months and was then blended and bottled. Once bottled this wine was aged for 12 months before release. VINTAGE DESCRIPTION 2009 was a vintage of great abundance - in both flavors and good weather. We were happy to see bud break occur at a normal date - April 21st at our Twelve Oaks Estate. Unusually nice weather surrounding the weeks of flowering and fruit set played a large role in delivering a larger than average cluster and berry size in 2009. We were expecting large yields; however, aggressive management and balanced vigor in our vines mitigated these predictions. Achieving ripeness in the clusters was delightfully simple in 2009. Plenty of beautiful autumn weather brought acids, flavors and sugars into a perfect state of ripeness across our various vineyards in the Chehalem Mountain and Yamhill-Carlton appellations. AROMA boysenberry, blackberry, black cherry, lavender, chocolate, kirsch, sweet tobacco FLAVOR juicy, plush, black cherry, boysenberry, licorice, anise FINISH long, smooth tannins, chocolate SUGGESTED FOOD PAIRINGS roast duck, lamb, filet mignon, planked salmon, burger & fries
6580 NE Mineral Springs Road - Carlton, OR 97111 - 503-864-2991 - www.anneamie.com
