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Holiday Pinot Noir Flight By Gypsy Dancer

Holiday Pinot Noir Flight By Gypsy Dancer

$240.00

This hand-packed gift wines collection combines gourmet cheese and chocolate treats with four top selling wines from Gypsy Dancer: 2013 Legacy Pinot Noir, 2014 Legacy Pinot Noir, 2016 Legacy Pinot Noir, 2016 Romy Cuvee’. Enjoy your wines along with 1/3 lb. of Brindisi Fontina from Willamette Valley Cheese Co. and 2 bars of Dark Milk Chocolate from Woodblock Chocolate Manufactory.

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Description

This hand-packed Pinot Noir flight combines gourmet cheese and chocolate treats with four top selling wines from Gypsy Dancer: 2013 Legacy Pinot Noir, 2014 Legacy Pinot Noir, 2016 Legacy Pinot Noir, 2016 Romy Cuvee’. Enjoy your wines along with 1/3 lb. of Brindisi Fontina from Willamette Valley Cheese Co. and 2 bars of Dark Milk Chocolate from Woodblock Chocolate Manufactory.

2013 Gypsy Dancer Legacy Pinot Noir

Tasting Notes

With a light color, the wine surprises with its weighty texture on the palate right from the beginning. Bright and lovely to start, with beautiful acid, the 2013 is revealed in red fruit, unveiling cherry and strawberry flavors accented by underlying chocolate and mocha accents. Bottle aging has provided the necessary weight to this true-to-vintage 2013, bringing opulence and depth. Velvety tannins round the finish of this beautifully crafted wine.

The Vineyards

The 2013 Legacy Pinot noir was sourced from the Eola-Amity Hills AVA. Using a mix of Dijon clones 114, 667, 828 and 777, the wine is a reflection of the meticulously farmed vineyard from which it comes. A unique site, it was planted in two phases with the lower acreage planted in 1996 and 2000. The Northern block was planted in 2006, under the guidance of Gary Andrus, as a high-density vineyard similar to the vine spacing at the original Gypsy Dancer Estates with 3,000 vines per acre and meter by meter spacing. The high-density planting allows for green harvesting during veraison, reducing crop loads to one cluster per shoot. Although costly to farm and manage,

The 2013 Vintage

The 2013 growing season was a tale in two acts. Early bud break and warm weather during the summer months, looked to most to be fantastic vintage by most accounts. A massive rainstorm in late September accompanied by very cool weather took most by surprise. Record rainfall in the last week of September was followed by an Indian summer well into mid-October. Crop levels were high but mildew and diluted juice were evident for many in the 2013 vintage.

Technical Information

  • PRODUCTION: 174 cases (12 x 750ml)
  • BRIX AT HARVEST: 23.4
  • CHEMISTRY: pH 3.55, TA 6.8 g./l., Alc. 12.5%
  • HARVEST DATE: September 28, 2013

2014 Gypsy Dancer Legacy Pinot noir

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

2016 Gypsy Dancer Legacy Pinot Noir

Tasting Notes

On the nose the wine delivers explosive red and dark liqueur scents with a hint of licorice and warm spice. Plum flavors attack the palate and hold court on the front palate as tobacco and earthy flavors occupy the mid palate. Combined they leave with a long and memorable finish of fine tannins with a  soft and supple ending.

The Vineyards

The 2016 Legacy is an amalgamation of fruit from 3 beautiful vineyards; the Lia’s Vineyard located in Chehalem Mountains AVA provided the clone 115, 777 and 828, the Timbale and Thyme Vineyard for the Pommard clone, and Bayliss-Bower Vineyard for the Wadenswil clone, both hailing form the Yamhill Carlton AVA. We let the fruit hang until the end of September allowing for more phenolic development giving us more flexibility for whole cluster fermentation.

Food Pairings

Spicy herb-rubbed pork grilled with hickory wood chips accompanied with cheesy polenta would highlight the weight and depth of this beautiful wine. Grilled Fennel with herbs and parmesan cheese would pair nicely as a vegetarian option. Roast lamb shank with rosemary and heavy garlic accompanied by whipped cauliflower is a beautiful pairing for this 2016 Legacy Pinot noir.

The 2016 Vintage

The 2016 growing season continued to push the envelope for defining the new normal in Oregon as one of the earliest on record. An unusually warm spring gave way to moderate summer conditions, which provided even growing conditions through véraison. Though it was an intense growing season due to the early start, the fruit produced throughout the state resulted in wonderful concentration and complexity with characteristic natural acidity.

Technical Information

  • PRODUCTION: 220 cases (12 x 750ml)
  • BRIX AT HARVEST: 24.2
  • CHEMISTRY: pH 3.54, TA 6.6 g./l., Alc. 13.2%
  • HARVEST DATE: September 20, 2016

2016 Gypsy Dancer Cuvee Romy

Tasting Notes

Black plums and blackberries on the nose. A rare fruit filled sweetness on the front palate is replaced with a dark width in mid.  The whole cluster fermentation promotes earthy spices – cardamom and Indian spice.  The wine is dense and satiny.  The finish lingers on and on through the wines lace-like tannins.

The Wine

The 2016 Gypsy Dancer Cuvee Romy Pinot noir was hand-picked and sorted, fermented 80% whole cluster and aged in French oak barrels. The fermenters were punched down 2 to 3 times a day during the heat of fermentation for maximum extraction of color and tannins often using Pigeage (legs and feet) in addition to the traditional punch down device.

Food Pairings

The 2016 Cuvée Romy can easily stand on its own without food but the ultimate pairing would be a tender red meat with roasted vegetables highlighting the sweetness and beautiful texture of the wine. A charcuterie plate with a variety of delicious meats and soft cheeses for a simple choice or a mushroom risotto for a vegetarian option.

The Vines

The 2016 Cuvée Romy was grown in a beautiful vineyard on the west slope of Chehalem Mountain. This clone 828 is grown in the Northern most rows of Lia’s Vineyard and is unique in that the soil type varies from the top to the bottom of the rows mixing both sedimentary and volcanic soils in a very rocky bed to create a more complete profile.

Technical Information

  • PRODUCTION: 84 cases (12 x 750ml)
  • BRIX AT HARVEST: 24.1 / 80% whole cluster
  • CHEMISTRY: pH 3.48, TA 6.7 g/l., Alcohol 13.7%
  • HARVEST DATE: September 19, 2016

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