Nose of beeswax, brown sugar, apricot, citrus, pineapple, lemon-lime, and a hint of saline sea breeze. The palate opens with flinty and mineral notes then finishes tropical pineapple with a hint of caramel. More Italian Pinot Grigio than Alsatian Pinot Gris, this is a very clean and balanced wine with a hint of prickly acidity, perfect with briny Kumamoto oysters on the half shell.

Brought in from the vineyard and loaded directly into the press, where it macerated for four hours with one turn per hour. Following a very slow press, moved to tank where it was stabilized and inoculated with a Burgundy yeast. Racked from tank to 25% new French oak, 25% once-filled, and 25% twice-filled, and 25% stainless barrels.

Coelho Vineyard, about 35 acres of Missoula Flood sedimentary soil in the gently rolling hills south of Amity in the Van Duzer Corridor AVA, produces high acid wines with generous fruit. Planted to 13 rows of Dijon 76 Chardonnay, 5 rows of Pinot Gris, and the balance to 50/50 Pommard and Dijon 777 clones of Pinot Noir. Pinot Noir from this vineyard displays notes of red fruit and earth. Chardonnay reveals a lemon core while Pinot Gris always has a wonderful balance of lemon-lime acid and expressive fruit.

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A voluptuous dark cherry nose leaps from the glass with wisps of rose petal, spice, and caramel following. The attack starts with vibrant cherry morphing into cranberry and pomegranate. Cranberry acidity and very fine tannins play into a lengthy spicy finish where you detect the well-integrated oak as hints of caramel riding on the cranberry fruit. An exceptional food wine.

This Pinot was made with minimal intervention. The fruit was destemmed with no cold soaking, fermented at high temperatures with Burgundy yeast, and then underwent an extended maceration of 10-15 days before being pressed. After pressing, the juice was racked to barrels where we left it alone for 20 months, except to top off the barrels as wine evaporated. This Pinot was aged in one-third new and two-thirds neutral French oak barrels.

Coelho Vineyard, about 35 acres of Missoula Flood sedimentary soil in the gently rolling hills south of Amity in the Van Duzer Corridor AVA, produces high acid wines with generous fruit. Planted to 13 rows of Dijon 76 Chardonnay, 5 rows of Pinot Gris, and the balance to 50/50 Pommard and Dijon 777 clones of Pinot Noir. Pinot Noir from this vineyard displays notes of red fruit and earth. Chardonnay reveals a lemon core while Pinot Gris always has a wonderful balance of lemon-lime acid and expressive fruit.

The post 2017 Coelho Vineyard Pinot Noir Willamette Valley appeared first on Artisan Vino.

Opening with aromas of ultraripe black raspberries and blackberries, this medium ruby wine offers an intense berry nose with hints of coffee. On the palate, the fruit runs from blackberry at the outset to tart pie cherry, ending in a long chewy finish of rhubarb complemented by a hint of burnt sugar .

This Pinot was made with minimal intervention. The fruit was destemmed with no cold soaking, fermented at high temperatures with Burgundy yeast, and then underwent an extended maceration of 10-15 days before being pressed. After pressing, the juice was racked to barrels where we left it alone for 14 months, except to top off the barrels as wine evaporated. This Pinot was aged in 50% new and 50% neutral French oak barrels.

Delfina Vineyard, 15 acres of primarily volcanic soil in the gently rolling hills west of McMinnville in the McMinnville AVA, produces floral wines of precision with generous raspberry fruit highlighted by minerality and crisp acidity. Planted to Pinot Noir clones 777 (30%), 667 (35%), and 115 (15%).

The post 2017 Coelho Delfina Vineyard Pinot Noir (90 points) appeared first on Artisan Vino.

This Chardonnay is green golden in color, with a classic Burgundian nose of apple, caramel, toasted almonds, toasted hazelnuts, and a touch of delightful reduction.
The weighty palate offers honeydew, honey, and white peaches,finishing crème caramel underscored by bright lemon. Similar in style to a Meursault or other Côte de Beaune Chardonnay.

Hand-picked and whole cluster-pressed using a Champagne-style press program. The juice was settled cold (40 degrees) for 5 days, then racked into French oak barrels and allowed to warm naturally after inoculation. Fermentation completed in 25-30 days in a temperature controlled room. The wine completed malolactic degradation naturally and was aged sur lie for 12 months in 50% new and 50% neutral French oak.

Coelho Vineyard, about 35 acres of Missoula Flood sedimentary soil in the gently rolling hills south of Amity in the Van Duzer Corridor AVA, produces high acid wines with generous fruit. Planted to 13 rows of Dijon 76 Chardonnay, 5 rows of Pinot Gris, and the balance to 50/50 Pommard and Dijon 777 clones of Pinot Noir. Pinot Noir from this vineyard displays notes of red fruit and earth. Chardonnay reveals a lemon core while Pinot Gris always has a wonderful balance of lemon-lime acid and expressive fruit.

The post 2016 Coelho Vineyard Chardonnay appeared first on Artisan Vino.