Firesteed - Pinot Gris

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2006 WILLAMETTE VALLEY PINOT NOIR

Firesteed Wines

Oregon's tremendous 2006 vintage began with beautiful weather at flowering, allowing grapevines to set a normal-sized crop for the first time in several years. The near-perfect conditions al through the growing season led to a smooth harvest in September and October.

Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new, one, two and three-year old French oak barrels for 12 months of aging. The top-quality barrels were then selected and blended together for this cuvee.

This wine packed with aromas of fresh, wild blueberries, cinnamon and marionberries. The layered flavor profile includes blackberries, clove, orange zest and boysenberries. On the finish, the wine is complex, pleasing and delicious...the quintessential qualities of a fine Willamette Valley Pinot Noir.

WINE ANALYSIS
TA 5.38 g/l
pH 3.79
Alcohol 13.9%

2005 WILLAMETTE VALLEY PINOT NOIR

Cool and slightly damp weather in early June caused vineyards to set a small crop for the second consecutive vintage. The hot, dry summer ran out of steam early in September and high temperatures at the winery stayed in the 60's and 70's for a full month prior to harvest. Requiring neither sunscreen nor umbrellas, crushing peaked mid-October. As the season began to wind down it became clear that the year 2005 could rank among Oregon's finest vintages.

Firesteed Willamette Valley Pinot Noir is brimming with black cherry and ripe raspberry aromas. Mouth-filling flavors of dark chocolate and espresso bean are supported by smooth tannins that guide all elements through the wine's lengthy finish.

WINE ANALYSIS
TA 5.26 g/l
pH 3.66
Alcohol 13.2%

2004 WILLAMETTE VALLEY PINOT NOIR

The summer of 2004 was a hot one, with temperatures at the winery exceeding 90°F. nineteen times in July and August. Cool, but dry fall weather eased the growing season towards a spectacular mid-October finale.

Firesteed Willamette Valley Pinot Noir has deep aromas of perfectly ripe cherries and Italian plums. Elegant and well-balanced, the wine is richly flavored with layers of cocoa butter and vanilla bean. Smooth with silky texture that lingers on the lengthy finish.

WINE ANALYSIS
TA 5.30 g/l
pH 3.53
Alcohol 13.8%

2003 WILLAMETTE VALLEY PINOT NOIR

The 2003 growing season was very warm and dry with little rainfall through the end of the summer. The nice weather continued through harvest with daily high temperatures in the mid-70's still occurring in the last week of October.

Firesteed Willamette Valley Pinot Noir has aromas of black cherries, raspberries and spice. Elegant and well-balanced, the wine's smooth tannins and a hint of oak follow through in the finish.

WINE ANALYSIS
TA 5.40 g/l
pH 3.62
Alcohol 13.7%

2002 WILLAMETTE VALLEY PINOT NOIR

The 2002 harvest in Oregon was preceded by the driest twelve months on record. Cool weather in September and October stretched the growing season and the resulting wines are dark, intense and well-balanced.

Select lots of prime Willamete Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new, one, two and three-year old French oak barrels for 12 months of aging. The top-quality barrels were then selected and blended together for this cuvee.

Firesteed Willamette Valley Pinot Noir has aromas of black cherries, mint and orange zest. Deep flavors of dark fruit that developed richness in the barrel have evolved further in the bottle to reveal the wine's full potential. Rich, smooth and well-balanced finish.

WINE ANALYSIS
TA 5.33 g/l
pH 3.51
Alcohol 13.9%

2001 WILLAMETTE VALLEY PINOT NOIR

The 2001 vintage was wonderful in Oregon. Normal flowering in late June, was followed by warm dry weather that continued until the end of harvest in October. Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new one, two and three-year old French oak barrels for twelve months of aging. The best barrels were then selected and blended together for this cuvee.

Firesteed Willamette Valley Pinot Noir has aromas of chocolate truffles and warm cherry pie. Rich, mouth-filling flavors of coffee and cocoa with hints of toasted almonds and strawberry preserves. The wine has smooth, silky tannins with a broad finish.

WINE ANALYSIS
TA 5.79 g/l
pH 3.49
Alcohol 13.2%

2000 WILLAMETTE VALLEY PINOT NOIR

The 2000 vintage was another wonderful one for Oregon. Normal flowering was followed by a warm summer and extended dry autumn. Select lots of prime Willamette Valley Pinot Noir grapes were sorted to eliminate any rot, leaves and stems. Both crushed fruit and whole berry fermentations were used. Fermentation was in small fermenters which allowed hand care in punching down the cap and temperature control. After fermentation the wine was gently pressed and racked in to French oak barrels for aging and malo-lactic fermentation. Barrel aging lasted 15 months on average in new, one, two and three-year old French oak barrels. The top barrels were then selected and blended together for this cuvee.

Firesteed Willamette Valley Pinot Noir has aromas of freshly ground coffee beans and black cherries. Deep, ripe raspberry, plum and baker's chocolate flavors grace the palate. The wine has silky tannins with a generous finish.

WINE ANALYSIS
TA 6.52 g/l
pH 3.62
Alcohol 13.0% Residual Sugar: 0.45%