In The Glass: Willamette Valley Vineyards Whole Cluster Pinot Noir 2011

Producing a Pinot Noir from whole clusters is very different from the traditional process. Normally, stems are removed from the grape clusters when the grapes arrive at a winery, and then the berries are cold soaked for 5 to 7 days to extract as much color and flavor prior to the presence of alcohol. During those 5 to 7 days, the berries are punched down 2 to 3 times a day which helps to start fermentation. After this initial process the juice is put into oak barrels for months and months of aging.

With Whole Cluster Pinot Noir, the stems are not removed and the entire cluster of grapes is placed right into a stainless steel fermentation tank – which takes thousands of clusters to fill. Yeast is added, the tank is sealed and flooded with carbon dioxide. Within several weeks, the juice inside each grape has transformed into wine. The free run juice is then captured from the bursting berries, filtered to remove impurities, resulting in a fruity wine that is low in tannins. The entire process, from being picked from the vine to going into the bottle, takes just three months. This lighter and fruitier Pinot Noir is meant to be consumed within 1 to 2 years.

Willamette Valley Vineyards 2011 Whole Cluster Pinot Noir is indeed lighter and fruitier than traditional Pinot Noirs, but still contains all of the qualities and characteristics that I love. Vibrant aromas of cherries, strawberries and earth are followed by super juicy flavors of red fruits and fresh tobacco with a bright acidic backbone. Tannins are light and velvelty smooth, and the finish is juicy and delicious. Absolutely delightful.