R. STUART & CO. HIRSCHY VINEYARD PINOT NOIR

COLORS
ruby; clear
 
AROMAS
fruit leather, cinnamon, Chinese five spice
 
FLAVORS
black cherry, Asian pear, Oolong tea, cardamom and clove
 
STRUCTURE
 bright beginning and juicy, full palate with an airy finish

 
Food Pairing Ideas
  • Mixed Mushroom Lasagne
  • Grilled Roast Chicken with Spinach-Ricotta Crostini
  • Sweet & Sticky Pork Ribs
PORK SPARERIBS BRAISED IN RED WINE
We watch the vineyards particularly closely in the last month before harvest. We make our picking decisions based primarily on flavor, although of course we consider acid, ph, TA and brix. We taste the fruit every week and as we get closer, sometimes every day. When we decide the flavors are right, we call for the pick. The fruit comes in from the vineyard and the first thing we do is destem – without crushing – into small one-ton fermenters. We use natural proprietary yeast, which we’ve cultured for weeks from the vineyard samples. Including strains from our many vineyards in the yeast gives the wine welcome complexity, just like with a blended Pinot. Later in the fermentation process we delestage The result is large, soft tannins – which are just the kind we like. After delestage, we press off the juice and let it settle for before barreling. We rarely use new oak in our cellar, as we much prefer the gentle aging achieved with neutral French oak. Our goal for each wine is to have just the right amount of soft tannins, balanced with luscious fruit and bright acidity.
 
TECH SPECS:

Ale: I4.8%, TA: 5.3 g/L
pH: 3.70, RS: <0.2%

COMPOSITION:

100% Pinot Noir

CASES PRODUCED:

100

2018 HIRSCHY VINEYARD PINOT NOIR

$55/bottle

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HIRSCHY VINEYARD INFORMATION

 
APPELLATION
Yamhill-Carlton AVA, Willamette Valley
 
COMPOSITION
100% Pinot Noir
 
VINEYARDS
Hirschy
 
ELEVATION
400ft to 450ft
 
SOIL
Willakenzie
 
PERSPECTIVE
South facing