Current Releases - 2009 Wine Information

Cuvee O Chardonnay

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Fruit Source: Yates Conwill
AVA: Yamhill Carlton
Soil Type:  
Planted: 2005
Clonal Selection: Dijon 76 & 95
Yield-TPA/YPV: 2.2
Fermentation: QA23, D47,CY3079, M05
Barrels: 75% stainless steel, 25% used
Production: 146 cases
Tasting Notes:  
Seductively creamy texture, not the kind caused by too much lumber as this wine only sees 25 percent twice or thrice used French oak. Add to that to the remaining Chardonnay that was fermented in clean stainless barrels to retain “fruit freshness” on the palate. The natural texture is apparent in the glass showing not only great viscosity but also luminous straw yellow, bursting with fresh aromas of Macintosh apple and honeycomb, lychee and apricot. After a while herbal hints of fresh spearmint and anise are revealed. Vibrantly rich flavors and refreshing mineral, savory caramel and apple pie spice and are supported with sapidity and bright fresh acidity. Terrific mouth feel, clean and coating, gliding long across the lingering finish. Drink this wine with roasted Halibut over a bed of grilled tomatoes and mushrooms. This is a diverse Chardonnay that shows itself to be nice and round in the mouth rendering it suitable to drink by the warmth of the winter fire but with a finish that is crisp and clean so you can have it with your meal or on the beach in the sun.
     
     

White Swine Wine

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  Fruit Source: Yates Conwill, Methven
  AVA: Yamhill Carlton, McMinnville
  Soil Type: Willakenzie
  Planted: 2005
  Clonal Selection: Dijon 76 & 95
  Yield-TPA/YPV: 2.4
  Fermentation: Various
  Barrels:
  Production: 110 cases
  Tasting Notes:  
  Do you want to discover what happens when you mix a German classic with vintage white Burgundy?  Prepare to shock your palate with the riveting rendition of EIEIO’s first-ever intense white wine blend.  The best blind tasting companion ever released.  Bring this to your tasting group and blow them away.  This wine has stumped professionals from here all the way to Yamhill since it’s unofficial unveiling at a dinner party last month.  Delightfully bright, but with real and serious depth, the kind that only comes with age and a little wisdom.  This is the best of both worlds; it is textured and big up front, then turns on its juicy acidity, hitting the palate with a slight tingle that elicits the ‘I’ve never had a wine quite like this and I like it’ factor.  Purple and orange flowers, clove and cinnamon give over to mid palate displays of racy flavors of Nashi, Honey Crisp apple, fresh pineapple, pink grapefruit and caliche dust. The initial clean finish is followed by a mineral trail, lending to light remnants of spearmint leaf and lychee nuts in syrup.
     
     

Swine Wine Pinot Noir

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  Fruit Source: various
  AVA: Willamette Valley
  Soil Type:  
  Planted:
  Clonal Selection: Pommard, Wadensvil, 113,114,115,667,777
  Yield-TPA/YPV: 2.2-3.4
  Fermentation: native, BM4x4, fermichamp
  Barrels:
  Production: 542 cases
  Tasting Notes:  
  Pretty and plump with aromatics of delicate flakey-encrusted cherry pie left on a sunny window sill. The entry texture boarders on ethereal with yellow cherries, Asian pear and then the rare salmon berries, even some wild strawberry coming through at the end. Light on its feet this is an everyday quaffer that will make everyone happy and the conversation continue without confusion, as in low-alcohol. Some silky fine, talc level tannins. An amazing wine. Way better than any other “by the glass” Pinot noir out there, guaranteed. I should be selling this for way more money than I do. Seriously.
     
     

Cuvee E Pinot Noir

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  Fruit Source: Methven, Pelos Sandberg,Meredith Mitchell, Wind Hill
  AVA: Willamette Valley
  Soil Type:  
  Planted:  
  Clonal Selection: Pommard, 115,667,777
  Yield-TPA/YPV:
  Fermentation: native,bm4x4, fermichamp
  Barrels: 20% new, 80% used
  Production: 1172 cases
  Tasting Notes:  
  This is textbook Pinot noir: vibrant ruby in color with intriguing red and black fruit flavors showing enticing spice and serious mineral quotient. It is all there. Definitive Rainer cherries combined with just a dusting of summer overlaid with perfectly ripened raspberries, dried cranberries, some star fruit and even a slight hint of tangerine. Great range with intense, savory and nectarous flavors; cinnamon and cumin give way to black pepper and graham cracker, ethereal notes of eucalyptus and cedar are interlaced with traces of graphite and cranberries roasting on a cast iron skillet. A bright hit of initial acidity grabs your attention and then opens up the palate to juicy blood orange with a sprinkling of allspice. A luscious silky mouthful hits the high tones bringing on serious salivation and hooking you in easily for another sip. Drinks deliciously with mixed charcuterie and soft creamy cheeses.
     
     
 

Cuvee I Pinot Noir

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  Fruit Source: Wind Hill, Pelos Sandberg
  AVA: Willamette Valley
  Soil Type:  
  Planted:
  Clonal Selection: Pommard, 777
  Yield-TPA/YPV:
  Fermentation: native
  Barrels: 33% new, 67% used
  Production: 58 cases
  Tasting Notes:
  Intense and enticing nose that give the impression of a clean young Burgundy. Another great range of cherries, from early season to fresh and ripe, moving into dried savory ones, blueberries, ripe pear and fig. An incredible array of vibrant Asian spice and flowers; cumin and cinnamon, clove and nutmeg, with caraway seed and tamari. Bizarrely beautiful wine. There is a wonderful thread of fresh rose and marjoram from the garden emanating with time in the glass. It recalls thin pencil shavings from the old-school hand held sharpener and just a hint of eucalyptus giving over to cement dust, mineral and sassafras. Great entry on top of perfectly matured red plums picked right off the tree on a hot summer day; this wine is intensely flavorful and screams with crisp drinkability. Good weight on the mid-palate shows nice roundness that coats the mouth, hiding fine-grained but present tannins that show up gracefully on a lengthy juniper infused finish. A bit of French oak giving to toasted marshmallow are well integrated and soft. Nice stuff. Too bad there is so little.
     
     

Cuvee O Pinot Noir

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  Fruit Source: Thistle, Meredith Mitchell, Pelos Sandberg
  AVA: Dundee Hills, McMinnville, Eola Hills
  Soil Type:  
  Planted:
  Clonal Selection: Pommard
  Yield-TPA/YPV:
  Fermentation: native
  Barrels: 38% new, 62% used
  Production: 111 cases
  Tasting Notes:  
  This is the sum of all parts: perfect balance and correspondence between nose and palate – a beautifully layered, complex and seductive Pinot noir. It has all the spice and fruit structure of Cuvee I Pinot but wait, there’s more: a whole added range of components, leading with mineral and exotic spice, beckoning you back for another ponder. Beautifully ripe flavors of luscious, full spectrum red and dark fruits, raspberry, dates and a slight essence of orange peel with hints of blackberry leaf in the backdrop. Big and bold flavor profile highlighted by sarsaparilla, white pepper, baking and Asian spices. Mineral aromas and eloquent earth tones remind us of its true origins; fresh from the forest Chanterelle mushroom next to warm cedar aromas from a Finnish sauna in the backdrop ring true to its healthy quotient of elegant French oak. Incredible enveloping mouth feel, recalls molasses with quartz and slate mineral returning on a long lasting silky finish. Drink while relaxing in a comfortable leather armchair by a warm winter fireplace.
     
     
 

Cuvee Y Pinot Noir

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  Fruit Source: Yates Conwill, Stermer
  AVA: Yamhill Carlton
  Soil Type:  
  Planted: 2005,
  Clonal Selection: Pommard, 115, 667,777
  Yield-TPA/YPV:
  Fermentation: native
  Barrels: 50% new, 50% used
  Production: 177 cases
  Tasting Notes:  
  This is the second release of the Cuvee Y, made only in extraordinary vintages when certain barrels of Yamhill-Carlton fruit stand out so much it should be showcased in its own bottling. A vibrant dark red medley with delicate and ripe fruit on the nose. This wine hits every color of cherry, but mainly rests on Rainers. Fresh black plums and an intense bouquet of violets that are pretty and soft are next. It walks through the entrance of a small bakery that has just pulled a savory stone fruit pie from the antique oven. Refreshing aromas of spring pine forest and light dustings of freshly lain asphalt. This wine has the most structure of all the EIEIOs in the 2009 portfolio, offering bold and broader tannins, still finely grained. A deeply rounded finish recalls tobacco spice and dark fruits. Notes of wet river stones and pencil lead, lending to clay minerals and a sprinkling of smoky red Pimenton on Asian spiced ham hocks. Not to be missed.
     
     

Blackburn Reserve Pinot Noir

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  Fruit Source: undisclosed vineyards
  AVA: Willamette Valley
  Soil Type:  
  Planted:
  Clonal Selection:  
  Yield-TPA/YPV:
  Fermentation:
  Barrels:
  Production: 81 cases
  Tasting Notes:  
  As the Blackburn typically dictates, this release needs much more time than other EIEIO wines in the 2009 portfolio. Tight as a drum. Cellar this for another three years. Pulled from the most “closed” or dense barrels when the vintage allows. This is the first release of a Blackburn Reserve since the 2007 vintage. It leads with a bright red fruit nose with dustings of early season berries, figs and sweet cherries, with cola spice and black pepper kernels adding depth. There is a savory undercurrent of hickory smoked jerky, with sultry smoky aromas supported by broad tannins and fresh acidity. If you are going to drink it currently, pair with braised lamb shank on polenta or something with loads of bacon involved.
     
     

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