2014 Mt. Jefferson Cuvée Pinot Noir
The 2014 harvest began on September 9th picking the first tons of Pommard clone Pinot Noir off of Louise Vineyard that surround our parking lot harvested at 24.6 degrees Brix. We continued to consistently pick small amounts of optimally ripe fruit from all four estate Pinot Noir vineyards each day between September 11th - September 20th harvested in a range of sugar ripeness between 23.3 degrees Brix and 24.9 degrees Brix. The first purchased fruit came in from Guadalupe Vineyard in the Yamhill-Carlton AVA on September 15th, picked at 25.9 degrees Brix and was some of the ripest fruit we saw all year. Over the next five days through September 20th, we picked consistently each day bringing in nearly all of the purchased fruit. It was again fruit from the Yamhill Carlton AVA from Hirschy Vineyard, and a vineyard in the Dundee Hills AVA, Arcus, that was the ripest fruit that came into the winery in 2014. After a short break in picking, the last estate fruit was harvested from Eileen Vineyard on September 27th and the last of the purchased fruit came in from Hyland Vineyard on October 3, 2014 and Amalie Robert Vineyard on October 9, 2014. The 2014 Mt. Jefferson Cuvée is a blend of sixteen different vineyard sites, including all four of our estate Pinot Noir vineyards. All of the vineyard sites are in the Willamette Valley and come from four appellations including: Eola-Amity Hills, Dundee Hills, McMinnville and Yamhill-Carlton.
In the glass, the 2014 Mt. Jefferson Cuvée is showing like a classic Willamette Valley vintage with bright, red-fruit aromatics, elegant, balanced tannins and persistent acidity. We found impressions of pomegranate, Rainier strawberries, raspberries, Dark Hudson cherries, cocoa powder and sweet pipe tobacco along with earthy and dusty notes that are complex and intriguing. It is a mid-weight wine that is defined by its balance of smooth, seamless tannins and luscious acidity with good persistence.