Varietal100% Pinot Noir
Harvest dateOctober 22th, 2010
FERMENTATION AND AGING
A wine of intense flavors, the Hyland vineyard Pinot Noir 2010 shows bright rubis red color. In the nose it delivers layers of black and red fruit with citrus and anise.
Very fruity upfront with red cherries, wild strawberries and blackberries, with a finish of licorice gives a juicy and spicy structure from refined tannins. A wine of character that shows a beautiful aging potential.
In many parts of the Willamette Valley, bud break came early followed by the wettest June on record and the coldest summer in 17 years. As a result, extended hang time was reported throughout the state, as growers and winemakers waited for optimal flavor development. The long hang time and increased sun exposure resulted in complex and well-developed fruit with the potential for a high-quality but lower yielding vintage. After a long, slow and steady growing season, the 2010 harvest was one of the busiest and most dramatic as vineyards raced to pick before the rains arrived. Going into the barrel in November, we were uncertain of the wines quality and had no idea that we would be tasting one of the best vintages a few months later. This growth was a most dramatic surprise resulting in a wine with more body and refinement offering a vibrancy and brilliance that is unexpected.
The Hyland Vineyard, planted in the 1970s, was purchased by the Montalieus and their business partners, the Niemeyers, in May 2007. Located in the Coast Range foothills southwest of McMinnville, the vineyard has been the source of fruit for many acclaimed wines. The estate is 200 acres, with just over 120 acres planted to vines. The vineyard rises from an elevation of 600 to just over 800 on primarily south sloping bench-land. Soils are volcanic Jory and some Nekia, a shallower version of Jory. The vineyard is comprised of 47.21 acres of own-rooted, old-growth Pinot Noir, 41.84 acres of newer, grafted Pinot Noir clones, 6.43 acres of own-rooted, older Chardonnay, 11.04 acres of Riesling, 6.1 acres of Gewurztraminer, and 6.75 acres of Muller-Thurgau.
The grapes were hand-harvested and hand-sorted. Our EuroPress Destemmer gently removed the berries from their stems with a fingerlike mechanism causing minimal fracturing at the stem base. Cold maceration preceded the fermentation for a total of 18 days of skin contact. The fruit was then gravity-fed directly into tank and punched down daily by hand. 100% malolactic fermentation occurred for a five month period. Using barrels from a variety of coopers, the wine was aged for 10 months in French oak (35% new). The wine was bottled unfiltered and unfined.