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2014 Ancient Waters Pinot Noir

2014 Ancient Waters Pinot Noir
2014 Ancient Waters Pinot Noir

94  JamesSuckling.com

 

93  Wine Enthusiast

 

92  Wine Spectator

Winemaker Tasting Notes:

This wine has a complex cornucopia of toasted French oak, marionberry, vanilla, coriander and Malabar peppercorn on the nose with underpinnings of perfectly cured meat. The palate is full of ripe dates. black raspberries and caramelized sugar. Pure velvet mouth-feel with a finish that has a lovely persistence of fruit and spice.

- Rollin Soles, Winemaker

Production notes

Winemaker’s Production Notes

ROCO Pinot Noir is handpicked and then chilled overnight to 38°F in our large cold room. The chilled bunches are gently de-­stalked and the whole berries fall into small 1.6 ton open fermenters. The berries soak for about ten days before beginning ferment with our proprietary, house-­cultured indigenous wine yeast. Soaking allows gentle extraction of color and flavor from the berry skin, and not the bitter-tasting seeds.  The fermentations are hand punched twice a day to mix skins and fermenting juices. Ferments are allowed to reach about 28°C. A post-fermentation soak occurs until the wine is just right for removing from the skins and seeds.  At that time the ferment is gently pressed in our modern tank press.  The young wine is sent to barrel for Malo-­lactic fermentation to soften the acidity and to add further complexity. After MLF, the wines are racked once to a mix of new and three-year-old, tight-grained, French oak barrels.  The wines are aged in barrel for 18 or more months before bottling.

Other notes

Winemaker's Vintage Notes

The 2014 growing season started out beautifully and ended up that way too, rich and wonderful.  The gentle warm weather allowed the grape flowers to pollenate in large numbers resulting in many grape clusters.  We knew then that we would spend a lot of money thinning clusters so that we wouldn’t have too much fruit on the vines.

Fifty days after flower bloom, we estimated our final crop load and made plans to thin. We cut off half to 2/3 of our young, green fruit clusters to ensure full ripeness in our wines.  The cost of this work is HIGHER than the cost of harvesting.  After experiencing other warm vintages like 2006, 2003, and 2009…we knew what to do! The summer continued to be dry and sunny.  (If all our summers were like this we’d have 30 million residents in Oregon instead of 4 million!)

June to September was VERY dry. Fortunately, we have irrigation available at the majority of ROCO vineyard sites.  Cold rain events at the end of August and mid September were very welcomed. I think this bit of precipitation perked the vines up, delivering extraordinary fruit.  We harvested fruit from the 11th of September to 5th of October.  

Sparkling wine grapes showed ripe fruit and high acidity. The Chardonnay came in delicious and complex.  While the Pinot Noirs were exceptionally dark colored, powerful, textured and balanced.
 

Vintage2014
Varietal100% Pinot Noir
AppellationYamhill-Carlton AVA
VineyardWapato Vineyard & Shea Vineyard
Aging18 Months
Alcohol14.50%
Volume750 ml

94  JamesSuckling.com

"Aromas of dried strawberries, stones and hints of cherries. Medium body, beautiful density of fruit and fine yet polished tannins. Persistent finish. Excellent. Serious. Drink or hold." - J.S., 11/16

93  Wine Enthusiast

Review coming soon.

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