Firesteed - Pinot Noir

2007 | 2006 | 2005 | 2004 |2003 |2002 | 2001 | 2000

1999 |1998 | 1997 | 1996 | 1995 | 1994 | 1992-1993

2008 PINOT NOIR

Firesteed Wines

In 2008, following a long spring and late-June flowering, the grape clusters ripened slowly on the vine through the summer and into the fall. Harvest began in the first week of October and progressed steadily through the month with a few rain showers to settle the dust and test the nerves. Patience was rewarded; the beautiful fruit was worth the wait.

Our 2008 Pinot Noir continues the Firesteed tradition of consistent fruity style, achieved with gentle techniques in the cellar and imagination in the vineyard. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine (about 20%) was included in the blend to round out the flavors and enhance complexity.

Ruby red in color with aromas of strawberries, cedar and spice the wine's luscious flavors of vanilla bean and cherry tart are well-supported by its surprising structure. Grapes for this wine, as in previous years, were sourced from throughout the Willamette, Umpqua, Rogue and Walla Walla Valleys, creating a truly Oregon blend.

WINE ANALYSIS
TA 6.20 g/l
pH 3.65
Alcohol 12.3%

2007 PINOT NOIR

Oregon's 2007 growing season began with an early spring very successful flowering and fruit-set. Summer temperatures were slightly cooler than the past decade followed by a few showers in September to settle the dust. By the beginning of October, nerves of steel and a positive attitude were required to chart a path to ripeness through more showers and uncertain weather forecasts. Our patience was rewarded with exceptional wines that are pretty, elegant expressions of their place; true Oregon Pinot Noir.

Our 2007 Pinot Noir continues the tradition of consistent style, achieved with gentle techniques in the cellar and imagination in the vineyard. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine (about 20%) was included in the blend to round out the flavors and enhance complexity.

Vibrant cherry and sweet spice aromas jump out of the glass and the taste of the first round of summer raspberries and strawberries push the burst of fruit straight through to the surprisingly long finish. Grapes for this wine, as in previous years, were sourced from throughout the Willamette, Umpqua, Rogue and Walla Walla Valleys, creating a truly Oregon blend.

WINE ANALYSIS
TA 5.50 g/l
pH 3.62
Alcohol 12.4%

2006 PINOT NOIR

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 all through the growing season lead to a smooth harvest in September and October.

Our 2006 Pinot Noir continues the tradition of consistent style, achieved with gentle techniques in the cellar and imagination in the vineyard. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine was included in the blend to round out the flavors and enhance complexity. Grapes for this wine, as in previous years, were sourced from throughout the Willamette, Umpqua, Rogue and Walla Walla Valleys, creating a truly 'Oregon' blend.

The wine is richly aromatic, like a warm berry cobbler topped with cold vanilla ice cream. Lively in the mouth, each sip is brimming with black cherry and raspberry flavors that continue through to the richly rewarding finish.

WINE ANALYSIS
TA 5.50 g/l
pH 3.72
Alcohol 13.4%

2005 PINOT NOIR

After a normal spring, a cool and damp weather in June caused vineyards throughout Oregon to set an abnormally 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 between 60ºF and 70ºF for a full month prior to harvest. Requiring neither sunscreen, nor umbrellas, crushing peaked in mid-October. As the season began to wind down it became clear that the year 2005 would mark the return of the truly-Oregon vintage.

Our 2005 Pinot Noir continues the tradition of consistent style, achieved with gentle techniques in the cellar and imagination in the vineyard. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine was included in the blend to round out the flavors and enhance complexity. Grapes for this wine, as in previous years, were sourced from throughout the Willamette, Umpqua, Rogue and Walla Walla Valleys, creating a truly 'Oregon' blend.

Vibrantly aromatic, infused with generous aromas of warm berry preserves and strawberry shortcake. Layers of vanilla, black cherries and chocolate-covered espresso beans are supported by a broad texture and soft tannins.

WINE ANALYSIS
TA 5.69 g/l
pH 3.72
Alcohol 13.1%

2004 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 toward a spectacular mid-October finale.

Our 2004 Pinot Noir echoes the style of previous vintages, by virtue of gentle techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine was included in the blend to round out the flavors and enhance complexity.

Elegant, with aromas of sliced strawberries and fresh raspberries. Surprisingly rich, with flavors of baker's chocolate and freshly roasted coffee beans. Generous mouthfeel with a

WINE ANALYSIS
TA 5.36 g/l
pH 3.65
Alcohol 12.9%

2003 PINOT NOIR

The 2003 growing season was warm and dry with very little rainfall through the end of summer. The nice weather continued through harvest with daily high temperatures in the mid-70's still occurring in the last week of October. Wines from this vintage are nicely colored with concentrated ripe fruit flavors and aromas.

Our 2003 Pinot Noir echoes the style of previous vintages, by virtue of the gentle techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine was included in the blend to round out the flavors and enhance complexity.

A deeply aromatic wine with hints of strawberries, raspberries, cherries and cloves. Flavors of strawberry, vanilla and currants combined with tannins on the soft, smooth finish.

WINE ANALYSIS
TA 5.25 g/l
pH 3.65
Alcohol 13.2%

2002 PINOT NOIR

The 2002 harvest was a pleasure. After the warm, dry summer charged decisively into October, we enjoyed a therapeutically calm crush - which is a rarity in Oregon.

Our 2002 Pinot Noir echoes the style of previous vintages, by virtue of the gentle techniques we continue to employ in the cellar. The grapes sourced from throughout Oregon were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished melolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity.

The resulting wine's vibrant raspberry and ripe plum aromas compliment the developed notes of earth, toast and wild mushrooms. Juicy, with soft, delicate tannins. Finished with hints of vanilla and spice.

Enjoy!

WINE ANALYSIS
TA 5.50 g/l
pH 3.52
Alcohol 12.6%

2001 PINOT NOIR

The previous vintage, though stellar, was quite a nail-biter. Thankfully, the year 2001 harvest gave our fragile nerves a well-deserved rest. After the warm, dry summer charged decisively into October, we enjoyed a therapeutically calm crush - which is a rarity in Oregon.

Our 2001 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ into the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to to round out the flavors and enhance complexity.

The resulting wine's aromas of strawberry and raspberry mingle with the distinct sensation of vanilla-cream. Good acid contributes to the balance and compliments the medium body. As the silky tannins fade on the inviting finish, the wine's classic pinot aromas gather once again.

Enjoy!

WINE ANALYSIS
TA 6.43 g/l
pH 3.58
Alcohol 12.9%

2000 PINOT NOIR

The previous vintage, though stellar, was quite a nail-biter. Thankfully, the year 2000 harvest gave our fragile nerves a well-deserved rest. After the warm, dry summer charged decisively into October we enjoyed a therapeutically calm crush - which is a rarity in Oregon.

Our 2000 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and reached as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity.

Enjoy!

WINE ANALYSIS
TA 6.43 g/l
pH 3.58
Alcohol 12.9%

1999 PINOT NOIR

Throughout much of the 1999 summer growing season, we wrung our hands and looked hopefully for evidence of a sun in the sky. Oregon was rescued from these cool, wet months with a glorious September and October. Dry and sunny days allowed the grapes to mature to perfection, and the rains held off for a very late, but stellar harvest with good yields and splendid grape quality.

Our 1999 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and reached as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity.

The resulting wine greets the nose with delicious raspberry, cranberry, vanilla and cinnamon, lightly woven with toasty oat and more spice. Good acid contributes to the balance and complements the medium body. The effusive, mouth-filling fruit follows through to the firm finish where the tannins are tactfully expressed.

Enjoy!

WINE ANALYSIS
TA 7.35 g/l
pH 3.56
Alcohol 12.5%

1998 PINOT NOIR

The 1998 growing season in Oregon was unusual. Unusually long, warm and dry! As harvest approached it became clear that the yield in the vineyards would be limited, but the grapes were gorgeous. Our guarded optimism gave way to elation as we realized this year would be something special.

To make the 1998 Pinot Noir in the style of previous Firesteed wines, we employed gentler winemaking techniques in the cellar. the grapes were fermented in the stainless steel tanks with Prise de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Oak was minimally used during the aging to round out the wine and enhance complexity.

The result is a wine which we think you will find enjoyable. Bright red color, fruity and approachable. It is a medium-bodied wine, with modest tannin, making it a wine for enjoying anytime.

WINE ANALYSIS
TA 6.0 g/l
pH 3.6
Alcohol 12.4%

1997 PINOT NOIR

The 1997 growing season in Oregon presented the usual challenges: bloom was somewhat late, set was relatively high, and the season was short, ending in cool rainy days at harvest time. This combination of climate and agricultural conditions demanded sensitive management in the vineyards, and care and attention in the winery.

Our ongoing strategy of sourcing grapes from vineyards in relatively warm sites throughout the Willamette Valley was of crucial importance in 1997. With careful crop management, we were able to bring in fruit to make wines that are consistent with the quality and style of previous Firesteed wines. Grapes were fermented in stainless steel tanks with Prise de Mousse yeast, pressed relatively soon after fermentation, completed malolactic fermentation, and racked immediately. Oak was minimally used during storage, to round out the wine and enhance complexity.

The result is a wine which we think you will find enjoyable. Bright red color, fruity and approachable. It is a medium-bodied wine, with modest tannin, making it a wine for enjoying anytime.

Although we remain on allocation, this wine is widely available throughout the country at a recommended retail price of $9.99 per bottle.

WINE ANALYSIS
TA 6.2 g/l
pH 3.55
Alcohol 11.2%

1996 PINOT NOIR

This wine is available in very limited quantities at distributors who have not yet completed the transition to the current (1997) vintage. Although it was lovely when we released it, it's even better now.

WINE ANALYSIS
TA 5.85 g/l
pH 3.69
Alcohol 12.4%

1995 PINOT NOIR

A return to normalcy after 1994, a typical Oregon vintage. Lovely fruit, great balance. The wine is drinking spectacularly now.

WINE ANALYSIS
TA 5.85 g/l
pH 3.69
Alcohol 12.4%

1994 PINOT NOIR

Our third vintage, 1994, resulted in very limited quantities of a very high quality wine. This vintage really tested our resolve to keep our retail price under $10 a bottle, but we were able to hold tight. It's rare, but highly rewarding, for us to open one of the few bottles that remain in our library. The wine is smooth and expressive, and will continue to age well for several years.

WINE ANALYSIS
TA 5.8 g/l
pH 3.69
Alcohol 12.9%

1992 & 1993 PINOT NOIR

There aren't many bottles left from our inaugural vintages, although we have been pleasantly surprised by how well each is aging. Production in our first years was much lower than it is today, and the support of our distribution network and wine writers meant that sales were brisk.

1993 WINE ANALYSIS
TA 5.5 g/l
pH 3.85
Alcohol 12.5%

1992 WINE ANALYSIS
TA .52 g/l00 ml
pH 3.91
Alcohol 12.5%