2009 Adelsheim Elizabeth's Reserve
Pinot noir
Appellation: Willamette
Valley
Alcohol: 14.2%
Production: 3800 cases pH:
3.54
The name Elizabeth's Reserve was first used
in 1986 to designate the blend of our best barrels of Pinot
noir. From 1987 until 1999 it designated a single vineyard
wine, but in 2000 returned to a best of winery reserve - the
best barrels from our best lots. Most of the fruit for this
wine (67%) comes from five of our estate vineyards located on
south-facing slopes of the Chehalem Mountains. With many
wonderful lots representing different soil types, clones, site
climates, fermenter sizes, and barrel characteristics,
winemaker Dave Paige pulls together those that best create a
reserve level wine, one that truly reflects the vintage and
character of our corner of the Willamette Valley.
This wine is both elegant and intense,
offering layered aromas of red raspberries, fresh Oregon
strawberries, brown spice and cedar. Its aromas are reflected on a
palate that speaks of purity and elegance, and is
exceptionally balanced with silky tannins and a persistent
finish. This wine will pair beautifully with the Pinot noir
classics - lamb, duck, grilled salmon, and aged
cheeses.
Vineyard /Blend/Soil/AVA/Picking
Date
Bryan Creek estate 22% volcanic Chehalem
Mountains 10/7, 10/9
Boulder Bluff estate 21% volcanic Chehalem
Mountains 9/17
Redman non-estate 10% sedimentary Ribbon
Ridge 9/21
Quarter Mile estate 9% volcanic Chehalem
Mountains 10/7
Calkins Lane estate 9% sedimentary Chehalem
Mountains 9/16, 9/22
Lillie's Vineyard non-estate 8% volcanic
Dundee Hills 9/28
Olenik non-estate 7% sedimentary Chehalem
Mountains 9/27
Ribbon Springs estate 6% sedimentary Ribbon
Ridge 9/23, 9/28
Winderlea non-estate 4% volcanic Dundee
Hills 9/23
Nicholas non-estate 3% volcanic
with loess overlay
Chehalem Mountains 9/28
Zenith non-estate 1% sedimentary Eola-Amity
Hills 9/28
THE VINTAGE
The 2009 growing season began with three
months
of above average temperatures coupled with
lower
than average rainfall. Bud break occurred
around
April 20th, giving the 2009 season a one
week head
start compared to 2008. Rainfall increased
throughout
the pre-bloom period and temperatures
remained
higher, resulting in gorgeous bloom
conditions and
bountiful fruit set. Temperatures spiked
into triple
digits in July, but cooled to normal levels
for August
as we eased into veraison. Harvest began in
mid-
September for our lower elevation
vineyards, which
we had not seen since the 2006 vintage.
Lack of
rain around our picking schedule meant
grapes could
hang until they reached optimal
ripeness.
WINEMAKING
After hand-harvesting, the grapes were
gently
destemmed into open top fermenters,
followed by a
four to six day cold soak for greater
flavor and color
extraction. The grapes were then inoculated
with a
commercial yeast and punched down two or
three
times per day during a 6 day fermentation.
After
pressing, the wine was transferred into
traditional
small French oak barrels (30% new) where it
was
aged for approximately 10 months. It was
bottled
on April 26, 2011.