Pinot Noir

Cooper Mountain

2019 being a cooler vintage, Barbera lauded this year’s Pinot Noir for bringing them back to the old days. This is a Pinot for the Willamette purists, still sliding down to 13.5% ABV this year and offering terrific structure, happy acidity, and the legs to go 5-10 years in any Oregon fan’s cellar. The wine is nevertheless showing well right out the gate, greeting us with aromas of sour cherry pie, raspberry confit, clove tobacco, kola nut, white pepper, chocolate mint, and some nuancing earthy notes of crushed gravel and potting soil. The oak spice is beautifully integrated and brackets the wine with a nice, leathery, nutmeg outline. Classy and classic.

Country:  United States

Region:  Willamette Valley, Oregon

Appellation:  Willamette Valley AVA

Climate:  Temperate oceanic climate

Altitude:  85 - 205m

Soils:  Willakenzie, Saum and Laurelwood

Varietal/Blend:  100% Pinot Noir (Pommard Clone)

Fermentation:  A pre-fermentation cold soak followed by indigenous yeast fermentation in 1.5 ton fermenters

Ageing:  10 months in Vosges and Nevers Oak. 20% in new barriques.

Vineyard & Vine Age:  A marriage of the three famous soils of Willamette, Cooper Mountain's Johnson School Vineyard on Laurelwood soil (1999), Meadowlark Vineyard on Willakenzie soil (1982), and Old Vines Vineyard on Saum soil (1978). Hand harvested. Biodynamic.

ABV:  13.5%

Produced Cases:  1900

CSPC:  800863

About the Producer

Gilles de Domingo, Gerry Sanchez, Bob & Barbara Gross


Willamette Valley, Oregon, United States

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Pinot Noir
Cooper Mountain

Country:  United States

Region:  Willamette Valley, Oregon

Appellation:  Willamette Valley AVA

2019 being a cooler vintage, Barbera lauded this year’s Pinot Noir for bringing them back to the old days. This is a Pinot for the Willamette purists, still sliding down to 13.5% ABV this year and offering terrific structure, happy acidity, and the legs to go 5-10 years in any Oregon fan’s cellar. The wine is nevertheless showing well right out the gate, greeting us with aromas of sour cherry pie, raspberry confit, clove tobacco, kola nut, white pepper, chocolate mint, and some nuancing earthy notes of crushed gravel and potting soil. The oak spice is beautifully integrated and brackets the wine with a nice, leathery, nutmeg outline. Classy and classic.

TECHNICAL INFO

Climate:  Temperate oceanic climate

Altitude:  85 - 205m

Soils:  Willakenzie, Saum and Laurelwood

Varietal/Blend:  100% Pinot Noir (Pommard Clone)

Fermentation:  A pre-fermentation cold soak followed by indigenous yeast fermentation in 1.5 ton fermenters

Ageing:  10 months in Vosges and Nevers Oak. 20% in new barriques.

Vineyard & Vine Age:  A marriage of the three famous soils of Willamette, Cooper Mountain's Johnson School Vineyard on Laurelwood soil (1999), Meadowlark Vineyard on Willakenzie soil (1982), and Old Vines Vineyard on Saum soil (1978). Hand harvested. Biodynamic.

ABV:  13.5%

Produced Cases:  1900

CSPC:  800863

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

Pinot Noir
Cooper Mountain
2019 being a cooler vintage, Barbera lauded this year’s Pinot Noir for bringing them back to the old days. This is a Pinot for the Willamette purists, still sliding down to 13.5% ABV this year and offering terrific structure, happy acidity, and the legs to go 5-10 years in any Oregon fan’s cellar. The wine is nevertheless showing well right out the gate, greeting us with aromas of sour cherry pie, raspberry confit, clove tobacco, kola nut, white pepper, chocolate mint, and some nuancing earthy notes of crushed gravel and potting soil. The oak spice is beautifully integrated and brackets the wine with a nice, leathery, nutmeg outline. Classy and classic.

TECHNICAL INFO

Country:  United States

Region:  Willamette Valley, Oregon

Appellation:  Willamette Valley AVA

Climate:  Temperate oceanic climate

Altitude:  85 - 205m

Soils:  Willakenzie, Saum and Laurelwood

Varietal/Blend:  100% Pinot Noir (Pommard Clone)

Fermentation:  A pre-fermentation cold soak followed by indigenous yeast fermentation in 1.5 ton fermenters

Ageing:  10 months in Vosges and Nevers Oak. 20% in new barriques.

Vineyard & Vine Age:  A marriage of the three famous soils of Willamette, Cooper Mountain's Johnson School Vineyard on Laurelwood soil (1999), Meadowlark Vineyard on Willakenzie soil (1982), and Old Vines Vineyard on Saum soil (1978). Hand harvested. Biodynamic.

ABV:  13.5%

Produced Cases:  1900

CSPC:  800863

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca