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by Doug Wilder*
 
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2006 Auteur Shea Vineyard Pinot Noir
Willamette Valley, Oregon


Profile of the Shea’s Willakenzie’s Soil

THE VINEYARD
Shea Vineyard is one of the most prestigious vineyards in New World Pinot Noir, placing it squarely among the elite terroirs. Shea Vineyards consists of 140 dry farmed hillside acres located in Oregon’s sub-appellation, Yamhill-Carlton. Yamhill-Carlton is situated in a rainshadow where storms often miss, leaving excellent dry conditions for Pinot Noir. Our Shea is harvested from the fabled Back Block of Shea Vineyard, the only other producer to get this fruit is the owner, Dick Shea. The soil is characterized by shallow sedimentary Willakenzie topsoil over fractured sandstone subsoil. These soils tend to display darker fruit with concentrated blackberry and plum highlighted with notes of earth, pepper and minerals.

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HARVEST & WINEMAKING
2006 is the most opulent of our Shea Vineyard Pinot’s to date. The exceptional 2006 Oregon vintage finished with beautiful, warm, dry weather. The fruit was harvested October 1st, 2006 at optimal ripeness. To maximize our fruit concentration, we selectively farmed to one cluster per shoot, totaling a reserved, 1.75 tons per acre. Color and tannin generously bled into the juice, immediately in the fermenter, well before onset of fermentation, allowing extraction to be achieved with minimal handling. Again, what we find amazing is that even in this riper style, the Shea soils continue to shine through as the inherent personality of the wine.

WINEMAKER'S NOTES
Rich, supple and graceful with explosive aromas of blackberry and bright cherry, perfumed with minerality, cinnamon stick and lavender oil with distinct loam undertones. An expressive, open textured palate is layered with succulent sweet garnet fruit with accents of peppercorn and spice. The refined and lithe tannins last beautifully with a poised and polished finish.

TECHNICAL DATA
Released November 2007
Harvested October 1, 2006
100% Wadenswil Clone
1.75 Tons per Acre
11% Whole Cluster
Native Yeast Fermentation
55% New French Cooperage
14.7% Alc by Vol
313 Cases Produced


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*Doug Wilder, Free Run Juice, October 17, 2007, Vinfolio
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