R. STUART & CO. AUTOGRAPH PINOT NOIR

Each year, Rob selects his absolute favorite lots of Pinot noir in the cellar and expertly blends them into the wine that is our crowning prize for that vintage – we call it Autograph. Comprised of many of the Pinots we bottle as single vineyard designates, Autograph brings them all together in what we like to call “the whole symphony”.

2018 TASTING NOTES

COLORS

dark ruby

AROMAS

rose, cherry orchard, fresh dark cherries, sweet earthiness

FLAVORS

Sichuan peppercorn, cherries, vanilla, rosehip tea, anise, plum, and tamarind

STRUCTURE

complex with seamless balance, elegant from beginning to end

FOOD PAIRING

Food Pairing Ideas

Mushroom Stroganoff
Pork Roast with Sage and Polenta
Fried Red Snapper with Ginger-Scallion Sauce

LAMB SHANKS PROVENÇAL

2018 WINEMAKING

We destemmed this fruit into one-ton fermenters in Mid-October 2018. We then inoculated with our proprietary concoction of cultivated yeast and fermented the wine to approximately 5 brix. Then it was delestaged (a kind of rack and return that softens tannins) and eventually pressed to tank 7 days later. We let this settle for 4 days, inoculated for malolactic fermentation and then racked the wine into 5-year-old neutral French oak barrels. We made the final vineyard blend I3 months later.It was racked from barrels back to barrels three times before bottling.

TECH SPECS:

Alc: 13.1%, TA: 5.3 g/L
pH: 3.72, RS: <0.2 (dry)

COMPOSITION:

100% Pinot Noir

VINEYARDS:

22.3 % Daffodil Hill Vineyard (Eola-Amity AVA), 50.5% Courting Hill Vineyard (Willamette Valley AVA), 15.8% Tukwilla Vineyard (Dundee AVA), 9.8% Balanza Vineyard (Dundee Hills AVA), 1.6% Riverside Vineyard (McMinnville AVA)

CASES PRODUCED:

6,950