Angela Estate Pinot Noir 2014
The 2014 vintage is considered among winemakers, one of the best vintages on record due to the ideal growing conditions and weather. Bud break was two weeks early, a trend that continued in 2015 and 2016. This vintage was drier and warmer than usual, resulting in large, ripe clusters and a lot of it. Yields were almost double in some cases, resulting in four to five tons per acre! Harvest officially began in early September, nearly three weeks earlier than previous vintages with low bird effects and disease pressure. Pinots from 2014 will display pronounced aromas, deep color, ripe developed flavors, with alcohols ranging from 13 – 14%. Reminiscent of the 2009 vintage.
Harvest & Winemaking Notes
Every wine produced under the Angela Estate label is single vineyard, estate Pinot Noir. The vines are farmed nutritionally, which treats the microbiology in the vineyards section by section. Soil and stem samples are analyzed for nutritional value. It is the most specific grape farming imaginable.
Our fruit is hand harvested in the early morning in small 14” buckets. It is then hand sorted and de-stemmed, deposited into one-ton bins for small-batch fermentations. After fermentation, the free-run juice is settled and put into barrel. The must is placed in “The Girls,” specialized bladder presses for gentle pressing that do not exceed one atmosphere of pressure. The wine rests for 11 months in 30% new French oak barrels. We like Cadus barrels for their warm tonality.
Planted in 2006 by Ken Wright and crew, the Angela Vineyard is located in the Yamhill- Carlton AVA. The soils are ancient marine sediment soils: Wellsdale, Peavine, Willakenzie & Melbourne. The elevation runs between 250’ – 400’. The clonal selection is: Wadenswil (17 acres) Dijon 777 (12 acres) and Dijon 115 (5 acres) on Riparia Gloire, 101-14 & 3309 rootstocks.
Located on the Savannah Ridge, a unique outcropping of soil that leaves our site drier and accesses mother rock in 5 – 7 years.