R. STUART & CO. DAFFODIL HILL PINOT NOIR
very floral with violet and rose, pine bark, and dark cherry kool-aid
orange zest, black cherry, purple flowers, grains of paradise
incredibly aromatic, electric zing, gentle finish
Food Pairing Ideas
- Grilled Pizza with Sausage and Feta
- Oregano & Cumin Marinated Tri-Tip
- Roasted Chicken Thighs with Herbs
- Garlic and Lemon
Daffodil Hill is now our Estate Vineyard. When Judy and Phil Mickelson began planting this vineyard in 1997 in the Eola Hills, they had a vision, but we don’t think they could possibly have known what amazing wine would come from this site. It’s a beautiful site, to be sure. When we stand in the Dijon 114 block atop their vineyard, we are humbled. At 550-foot elevation, you’re enveloped in gorgeous pastoral peace with a spectacular coastal range to the west, just a slight wine, and then maybe a hawk screeching overhead. Four acres are planted in Dijon 667 down close to the barn. These give the wine its luscious mid-palate, tons of purple floral flavors and round, ripe black cherry. We often see these flavors in other Eola Hills vineyards, but nowhere do we see the same richness and weight as the fruit in Daffodil. The acidity is perfectly balanced.
When the fruit comes in from the vineyard to the winery, the first thing we do is destem it – without crushing – into small I-ton fermenters. We use proprietary yeast, which we’ve cultured from that year’s vineyard samples. Using strains from our many vineyards gives us some complexity. Later in the fermentation process, we delestage (a kind of rack and return). The result is large, soft tannins – just the kind we like. We rarely use new oak in our cellar as we much prefer the gentle aging achieved with neutral French oak. In addition our reserve wines are never filtered.
Our goal for each wine is just the right amount of soft tannins, balances with luscious fruit and bright acidity.
Alc: 14.4%, TA: 4.9 g/L
pH: 3.62, RS: <0.2 (dry)
100% Pinot Noir
2017 DAFFODIL HILL PINOT NOIR
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