La Crema Willamette Pinot Noir 2017
SKU
LCPN201710 UCAU
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La Crema was founded in 1979
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100% French; 30% new oak
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Sincere. Delicate. Nuanced.
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1 or more bottles$78.00
Editors notes
“Aromas of BLACK RASPBERRY, forest floor and cedar are followed by flavors of pomegranate, COCOA, and rich earth. On the palate the wine is medium bodied with VIBRANT acidity and refined tannins.” - JENNIFER WALSH, WINEMAKER
The grapes were picked by hand in the cool of the morning before being gently sorted and destemmed. Once in the tank, they were cold soaked at 48 degree temperatures for a minimum of three days before being inoculated with selected yeast strains. Fermentation was then allowed to proceed, and pouch downs were performed 2-3 timers per day. Grapes spent approximately 14 days on skins before the tanks were drained and free run wine was put to barrel. The finished wine spent a minimum of nine months in barrel before final blending and bottling.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Earthy
- Herbal
- Red Fruits
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Palate
- Cedar
- Red Cherry
- Strawberry
Food Pairings
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Fish -
Game -
Poultry
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Locations
USA
The United States is now the fourth-largest producer of wine worldwide, with an abundance of grapevines planted in many wine regions, though Californian accounts for almost 90% of the country's output. In the late 1800s, the root louse phylloxera decimated many of the vineyards in Europe. It originated in the soils of North America where the vines are naturally resistant and was transferred to Europe on vine cuttings. In this case, North America was both the cause of the problem, and the solution, in the form of resistant rootstock for grafting.
It wasn’t until 1973 when Stag’s Leap Cabernet Sauvignon and a Chardonnay from Château Montelana were judged to be the best in the world at the famous Paris Wine Show that the quality of the Californian wine industry was truly confirmed in the eyes of Europe.
Most all varieties are planted these days in the United States, from Syrah to Tempranillo, Pinot Noir to Cabernet Sauvignon, Merlot, Viognier and every blend in between. Key varieties are Californian Cabernet, Pinot Noir, Zinfandel and Chardonnay. Cooler climates such as Oregon and Washington produce brilliant Pinot Noir. Even states previously considered too hot and arid for wine, like Arizona are being planted, with great results.
Oregon
Oregon, just north of California in the US Pacific Northwest, enjoys a moderate maritime climate, with the Pacific Ocean providing a cooling influence. The region specialises in cool-climate wine varieties, including Pinot Noir (the most planted grape), Pinot Gris, Chardonnay, and Riesling. Oregon Pinot Noir – which has garnered much acclaim – tends to be high in acidity and typically features ripe red fruit and cinnamon flavours. Local Pinot Gris wines are generally fruity and dry. Oregon has a number of American Viticultural Areas (AVAs), including Willamette Valley, Umpqua Valley, Rogue Valley, and Applegate. Willamette Valley sits to the west of the Cascade Mountains and boasts the state’s largest concentration of vineyards and wineries. An environmentally conscious area, many vineyards here are organic and biodynamic.
Willamette Valley
Willamette Valley is the US state of Oregon’s largest American Viticultural Area (AVA). It is home to seven sub-AVAs, nearly 600 wineries, and 68% of Oregon’s vineyards. The region sits in the western part of the state, roughly 80 kilometres from the Pacific Ocean, with the Oregon Coast Range mountains in between to provide some protection from cold winds off the ocean. Willamette Valley is also the wettest region in the state, averaging more than 1,000 mm of rain annually, as well as one of the coolest. However, it does enjoy warm, dry summers with plenty of sunshine. The primary grape variety in Willamette Valley is Pinot Noir. These reds typically boast notes of red fruit, such as cranberries, as well as earthy flavours. You’ll also find Pinot Gris and Chardonnay here.
About the brand La Crema
La Crema produces wines from top cool-climate Californian and Washington appellations to including the Russian River Valley, Sonoma Coast, Monterey and most recently Willamette. The unifying factors of all these sites are their cool, windy climates and marine-based soils. La Crema's vineyards are all harvested by hand in the cooler morning hours. The winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the variety and the terroir. Chardonnays are whole-cluster pressed and fermented and aged in French oak on the lees with bi-monthly battonage to add texture and complexity. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aged in a combination of new and used French oak barrels. As with the Chardonnay, La Crema's Pinot Noirs are pure, accurate and reflective of their origin. Outstanding vineyard sources, limited yields and artisanal wine making produce wines that receive high acclaim.You May Also Like
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