Adelsheim Pinot Noir

This Pinot noir displays aromas of pomegranate and raspberry on the nose and the palate as well as a light touch of nutmeg and cinnamon. Elegantly textured with seamlessly integrated with silky, textural tannins. Ninety-four percent of the grapes used in this wine were sourced from 10 of Adelsheims estate vineyards. After hand-harvesting, the grapes were fermented 7 days. After pressing, the wine was transferred into traditional small French oak barrels (20% new) where it was aged for approximately 10 months.<br> <br> Ideal with roasted salmon, poultry (think pink duck) or hearty vegetarian entrees.<br> <br> Adelsheim is amongst the region’s founders. David and Ginny Adelsheim first planted a 15-acre site in the north Willamette Valley in 1972 with Pinot Noir, Chardonnay, Riesling, and passion. Over the next four decades, Adelsheim Vineyard has grown up with Oregon’s wine industry. Winemaker Dave Paige joined in 2001 and now oversees the gravity-fed winery, and viticulturist Chad Vargas ensures the vineyards go beyond the region’s strict sustainability program. Adelsheim’s estate vineyards and its winery have been certified sustainable by LIVE (Low Input Viticulture and Enology) – one of the world’s highest standards for sustainable viticulture – since the beginning of the programme in 2008. Adelsheim stopped use of all herbicides (including glyphosate) in 2016 and to reduce its reliance upon fossil fuels, the Estate has solar panels that now generate over 25% of the electricity used by the winery. The estate is also certified by Salmon Safe which partners with farms, vineyards, craft breweries, corporate and university campuses in the Pacific Northwest to develop and implement practices that maintain water quality, watershed health, and restore salmon habitat.