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2014 Gypsy Dancer Legacy Pinot noir

2014 Gypsy Dancer Legacy Pinot noir

$45.00

  • PRODUCTION: 126 cases (12 x 750ml)
  • BRIX AT HARVEST: 24.0
  • CHEMISTRY: pH 3.55, TA 6.8 g./l., Alc. 13%
  • HARVEST DATE: October 10, 2014
  • 92 Points Josh Raynolds, Vinous
  • 92 Points Wine Enthusiast Magazine

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Description

Tasting Notes

On the nose the wine delivers black raspberries and Rainier cherries with notes of spicy vanilla oak and brambly earth tones. The wine’s sweet cherry attack is balanced beautifully on the mid-palate by persistent fine grained tannins.  The finish is dense and velvety.

The Vineyards

The 2014 Legacy Pinot noir was grown primarily in the Eola-Amity Hills AVA with a small addition of a single clone from the original Gypsy Dancer Gary and Christine’s Vineyard in the Chehalem Mountain AVA.  About 85% of the fruit was Dijon clone 667 and 114 from just outside of Amity and was fermented 65% hand-sorted whole cluster.  The remaining 15% of the fruit was all clone 828, fermented 100% whole cluster and aged in a puncheon for 18 months.

Food Pairings

While this elegant Pinot noir will pair impressively with grilled line-caught Pacific Salmon, we prefer to give the wine more of a challenge; pairing it with tea-smoked duck breast finished with a fresh cherry sauce.  Feeling a bit more traditional?  Serve the 2014 Legacy with thyme and rosemary-rubbed roast pork tenderloin with horseradish mashed potatoes.  Grilled eggplant with a mild black bean sauce is a wonderful option for the vegetarians.

The 2014 Vintage

The 2014 growing season was one of the vintages of a lifetime – from bud break to harvest Oregon experienced an almost ideal growing season. The vintage delivered another record amount of exceptional fruit.  Harvest was early by almost 2 weeks and gave us pristine fruit free of disease and with minimal fear of bird or pest damage. Clusters were larger than average and yields were slightly higher than normal. We averaged about 2.25 tons per acre for the 2014 Legacy.

Technical Information

  • PRODUCTION: 126 cases (12 x 750ml)
  • BRIX AT HARVEST: 24.0
  • CHEMISTRY: pH 3.55, TA 6.8 g./l., Alc. 13%
  • HARVEST DATE: October 10, 2014
  • 92 Points Josh Raynolds, Vinous
  • 92 Points Wine Enthusiast Magazine

Additional information

Weight3.5 lbs
Dimensions4 × 4 × 10 in

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