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2017 Marsh Estate Vineyard Pinot Noir

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Wine Profile
Vintage 2017
Varietal 100% Pinot Noir
Appellation Yamhill-Carlton AVA
Vineyard Marsh Estate Vineyard
Aging 18 Months
Alcohol % 14.50
Volume 750ml

2017 Marsh Estate Vineyard Pinot Noir

Yamhill- Carlton AVA


Since 2010, ROCO has produced some of our juiciest and fresh-fruited Pinot Noirs from this low elevation jewel estate, located in the eastern portion of the Yamhill-Carlton AVA. Tucked just west of the Dundee Hills,  Marsh Estate Vineyard starts at a 250ft elevation and ascends steeply to a peak elevation of 320ft at the end of an exposed ridge line. This exposure ensures maximum sunlight, and combined with soil derived from marine sandstone, gives the wine an intense real cherry and raspberry front with a black pepper finish. A collectible wine that is drinkable now, but can lay down for a number of years.



After a darn wet beginning to 2017, things turned out to be very nice from mid-May onward. Bloom was just about exactly at the Summer Solstice, which I consider “normal” for the Willamette Valley. We know that harvest doesn’t start in earnest until the later half of September when vines enjoy snappy, cool nights and bright fall sunshine. Sparkling grapes came in as early as the 11th of September and were all in by the cold, wet middle of September. Snow levels dropped to near 6000’ and we received almost 2 “ rain over 4 days.  This sort of event is very common here in Oregon.  True Willamette vignerones look forward to seeing their vines perk up and the fruit freshening its acidity and flavors with the change to cooler temp and bit of rain. After a nice break in picking, we began to pick still wine Chardonnay and Pinot noir by the 27th of September and wrapped up harvest by the 10th of October, just before the heavier rains of late fall dropped on us. The leaves on the deciduous trees were in full glory at Pinot Noir picking dates! The classic, cool climate, luscious wines from the Willamette Valley were produced this harvest by winemakers that were mindful of crop levels. 



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 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 then sent to barrel for malolactic fermentation to soften the acidity and to add further complexity, then racked once to new, one, two and three-year-old, tight-grained, French oak barrels.  The wines are aged in barrel for 18 or more months before bottling.


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