Optimized after about 4 hours open. Medium ruby, 60% saturated, with no sediment and very slow legs. Rhubarb, cherry, jasmine florals, white pepper, and a touch of pickle and earth fill out the bouquet. Complex with good structure, if not the greatest balance. ABV is evident and a bit distracting. Medium bodied, medium acidity, very light tannins, and a low mineral profile. 4+10+14+7 = 87
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(Willamette Valley Vineyards Pinot Noir Willamette Valley) Pale ruby. An aromatic Pinot with peppermint, vanilla, and cherry. The palate is light bodied with cranberry and cherry flavors. 100% Pinot Noir. Clones Dijon 113, 115, 667, 777, Pommard, and Wadenswil. Aged 11 months in French oak (22% new). 14.5% alcohol. 18,000 cases produced. Sample provided by winery.
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