Pinot Noir – Reserve, Willamette Valley
|Other Features||Vegan, Indigenous yeasts, Natural, Unfiltered, Unfined|
The Reserve barrels were carefully chosen for their expression of their vineyard of origin and their aging potential. In 2013 the wine started in the vineyard. Even with the strain of a challenging season, one fermentor Dijon 777 stood out. Five barrels from this fermentor were blended with one barrel of the old-vine Pommard and one barrel from our 115 block. The wine displays spicy red-raspberry, red currents, and earthy spice aromas. These aromas are complemented by hints of black currents, vanilla sweetness, coffee from the oak, and a predominant floral character. On the palate the wine is mouth-filling and supple, possessing rich fruit and enough acidity in the long finish to make a balanced and complete wine. At harvest the individual lots were given an approximately five-day cold-soak prior to fermentation. Each lot fermented separately with a combination of indigenous yeast and a commercial yeast imported from Burgundy. The fermentation lasted an average of 18 days for each, and pressing occurred at dryness. At pressing, the wine was sent directly to barrel to maintain a maximum amount of lees. There it completed an indigenous malolactic fermentation. In May it received an inert gas racking from barrel to barrel. The finished wine was bottled in late April 2015, without fining or filtration, to allow the wine’s character to fully show through. The 2013 blend was aged in 28% new wood and 14% one-year old, with the balance coming from neutral wood. 12.9% alcohol. 171 cases & 3 cases of magnums produced.
About the Producer
Westrey Wine Company was founded in 1993 by co-winemakers Amy Wesselman and David Autrey, along with David’s father, Robert Autrey, in Oregon’s burgeoning Willamette Valley. While getting Westrey off the ground, Amy was the General Manager and Assistant Winemaker for David Lett at the Eyrie Vineyards and then the Executive Director at the International Pinot Noir Celebration, a position to which she has recently returned. Amy and David focus on crafting elegant Pinot Noir wines, fruit-driven "Burgundian"-style Chardonnay and crisp, refreshing Pinot Gris. The wines are designed to be balanced and ageworthy, always complementing and enlivening the food with which they are served.
Sourcing fruit both from the vineyards of long-time and well respected friends in the Willamette Valley and from their own Oracle vineyard in the Dundee Hills AVA, Amy and David use these various puzzle pieces of fruit to build complexity into their wines. Vineyard-designated bottlings are designed to showcase the connection between the individual farms where the grapes are grown and the final personality of the wine.
Farming practices: Amy and David strive to grow their grapes and make their wines using a sustainable approach. The vineyard is LIVE Certified, a credential that is earned by taking into account not only organic approaches to farming but also by considering the inputs and outputs of the farm as a whole. Through their commitment to the !Salud! program Amy and David help to provide healthcare to vineyard workers who are otherwise uninsurable. The winery currently produces approximately 4,000 to 5,000 cases annually.
MATT KRAMER: “Westrey is an exemplar of Oregon pinot noir perfectionism. Few, if any, Oregon wineries exceed Westrey in pinot noir quality, even when their prices are well in excess of anything Westrey asks.”
Pinot Noir – Willamette Valley
Pinot Noir – Abbey Ridge