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2004 Pinot Noir Shea Vineyard
Release Date: 5/23/06
Price: $36
Production: 875 cs.

Production Notes

Shea Vineyard is located in the Yamhill foothills, 35 miles southwest of Portland, Oregon. The Pinot noir was planted in 1990 on a hillside of shallow Willakenzie soil in the SW corner of the vineyard. It has a southeast exposure at an elevation of 350' to 500'.

The grapes were fermented in a two small tanks after two days of cold maceration. The wine aged for 16 months in 41% new French oak barrels and was bottled after a light gelatin fining .

Crop Level 1.9 tons/ acre
Harvest 9/30/04
Bottled March 2006

This Pinot noir complements sweet meat entrees - lamb chops, filet, grilled salmon. When served young, this wine is best decanted or allowed to breathe for several hours. It is drinkable at release and will benefit from aging up to 8 years.


Winemaker Notes
I believe that Shea Vineyard produces a very classic style of Pinot noir. These Pinot noirs emphasize elegance with good acidity, balanced flavors, well concentrated fruit, and nuances that are specific to the terroir of the vineyard. Because of their ripe tannins and supporting acidity, this style of Pinot noir is an excellent match with richly flavored foods.

2004 was a classic, as well as a great, Oregon Vintage. The grapes were fully ripe, maintained good acidity and were free of rot. The Pinot noir harvested from Shea Vineyard was the most perfect fruit that we received in 2004. We produced a limited amount of Shea Special Selection, as well as the regular bottling. that was sold only as a future in the fall of 2005.

Tasting Notes
This Shea is a dark ruby color. Its nose is full with roasted spices, lavender, and dark flowers with black fruit aromas underneath. Initially rich with spice and dried floral flavors, it crescendos into a powerhouse of dark flowers, dried berries, and a touch of smoke. Sweet, spicy fruit persists well into its long finsh and is supported by substantial ripe tannins. It may very well be the greatest Shea I have produced. I expect it to peak in 8-12 years.

We also produce this wine in half bottles, and a limited amount hand bottled magnums and 3 litres.

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