|
|
|
 |
2004 Pinot Noir
Freedom Hill Vineyard Release Date: 10/2006 Retail Price n/a Availability: WineClub only Production Notes Freedom Hill Vineyard is located in the foothills of the coast range, 10 miles southwest of Salem, Oregon. The site is protected from strong coastal winds by hills to the west. It has a southeast exposure at an elevation of 390' and benefits from heat rising off the valley floor. This was the last crop from the Pommard, Lyre block planted in 1988 on a well drained, silty clay loam before the vineyard succumbed to phylloxera. The grapes were fermented in a small 3/4 ton fermenters after one day of cold maceration. The wine aged for 22 months in used French oak barrels and was bottled without filtration or fining. This Pinot noir complements richly flavored red meat entrees - roast beef, duck, leg of lamb. When served young, this wine is best decanted or allowed to breathe for several hours. It will benefit from up to 10 years of bottle age. |
|
|
|
Winemaker Notes
For me, Freedom Hill Pinot noir is a wine with structure, depth, and richness. The site is quite warm in the day which develops rich skin tannins. Because of it proximity to Oregon Coast range, the vineyard is quite cool at night, maintaining good acidity in the fruit. This combination of tannin and acidity produces a Pinot noir with great structure. Capturing that intensity and revealing the nuances of the terroir (clay-like earthiness, dried flowers, dark spices) without excess tannins is the key to making great Freedom Hill.
This was the last crop from our original Pinot noir blocks at Freedom Hill. 80% of the vineyard had died from phylloxera and only enough fruit was harvested from the remaining healthy vines to make five barrels of wine. Three were blended into the Villages Cuvee and the remaining two barrels were reserved for St. Innocent WineClub members.
Both barrels were used and when the time for bottling came, I felt that the tannins were out of balance (not enough). Placing the wine in new French barrels would take too long to add the tannin level I desired and would dry out the fruit, so I opted for a short exposure to toasted French oak chips.
I had used oak chips in 1987 during my apprenticeship with Fred Arterberry on some very hard, stainless steel fermented, Chardonnay with excellent results, but have never used them at St. Innocent. I much prefer the traditional slow exposure to new French oak barrels in a portion of the wine as a way to balance fruit tannins in my wines. With only two barrels of wine, one new barrel would have been 50% new oak and excessive for Freedom Hill. However no new oak left the wine with a deficit of tannin on the palate. Thus, oak chips was the best option. 500 grams of chips over 14 days was enough to add the desired tannins and prevent the fruit from drying out.
Tasting Notes
Softer and prettier than other Freedom Hills, the 2004 has red and black cherry aromas with some dusty spice and earthy notes. Red fruits on the palate and its signature clay-like earthiness, it finishes with soft ripe tannins and a touch of smoky oak. Perfect for that Porterhouse or T-bone. Open at least one hour before drinking. Given the stress in the vineyard, I would suggest watching for early maturity and recommend drinking in the first five years.