Current Releases - 2008 Wine Information

In true Cuvee E fashion this wine is easy to drink, but more notable than its ability to instantly gratify it also changes wildly over the course of an evening.  Initially the wine displays bright fruit notes dominated by ruby red grapefruit and juicy native strawberry and earthiness including pencil shavings and graphite.  With time, the wine transitions from bright to brooding, showing notes of coffee extract, ripe peach and homemade red currant jam.  It’s a wild ride and definitely worth the small admission fee.

The most austere of the Pinot Cuvees, this wine is more of an accompaniment to an evening and not the main attraction.  When poured into the glass it shows its intensity with electric color.   French Oak initially dominates the aromatics followed by cherry tart cooked on a cast iron skillet, if one was to bake a tart that way.  A bright entry awakens the palate with its fresh acidity surrounding red, black and blue fruits that are present without being overwhelming.  With ample time the oak dissipates and the expansive fruit profile becomes more apparent with a bit of meatiness added in the background.   Soy, apple-wood smoked bacon, plum, blackberry and lemon sorbet emerge and the wine becomes expansive across the palate. The finish is tight, giving the indication that this wine can handle long term cellaring, but even in its current state it is seamless from the start to the finish.

Expanding upon our ever-increasing number of vowels, Cuvee Y is comprised of four vineyard sites located in the Yamhill Carlton AVA (33%Yates Conwill 27% Abbotts Claim, 27% Stermer, and 13% Gran Morraine).  The experimental bottling resulted from timing concerns with a pre-scheduled event featuring 2008 Cuvee Y.  If conventionally bottled, the wine would have be "ungiving" and shut down at the event, so we decided to hand-bottle 39 cases. This gentle, no pump process eliminates the introduction of inert gas, exposing the wine to oxygen; heightening aromatics and softening tannins.  It also prematurely ages the wine, allowing it to show well initially and making it best for earlier consumption.  If you tend to drink wines young, the hand-bottled Cuvee Y is ideal; if not, opt for the line-bottled.  And if you are experimental and want to experience the differences, try both.     

Earthy aromatics are dominated by a roasted note coupled with “savory-ness.”  Thyme, charcoal, and hickory smoke intermingle with deep red cherries and black licorice.  The latter slowly fades as the wine gathers air.  Fresh acidity similar to that of Macintosh apples carries through to a core of dried herbs engulfed by crushed dark red fruit including cherries and raspberries, with hints of blackberry. Graphite, fennel, and hay hold the last few notes.  Magnificent richness and purity of fruit are the products of perfect weather and the ability to pick at optimal ripeness and are perfectly complimented by French oak influences of fine vanilla, nutmeg, and cinnamon. Both wines have similar aromatic and flavor profiles, with the nod of current drinkability going to the hand-bottled.

Sunshine like color is indicative of the bright citrus that can be found in this wine.  The palate shows fresh lime zest, pineapple, saline, and herbs stitched into a high-toned richness, with juicy tart citrus notes revealed in the finish. The fruit components balance the acidity that makes an appearance on the finish. This drinks well now for its youthful vibrancy and will develop with additional bottle age. 

The O bottling designation appears in vintages where there are stand alone barrels that exceed the high standards of vineyard designations. This does not occur in every vintage, so when it does, it is truly something special. 

This wine seemed instantly open for business and just gained more of everything through the night, especially aromatically.  Initially the nose is scribbled in graphite with an intoxicating bouquet of flowers blossoms, grapefruit and lemon zest and pith, cedar and soft perfume muddled together.  Like most great wines, the palate is a bit of a dichotomy, showing both intensity and restraint.  Flavors starts off with cedar, move onto lemons and then into warm baked apples before developing into a richness that is never overwhelming or unbalanced.  Texturally this is exactly how Chardonnay should be.