Our Wines

2013 Pinot noir Shea Vineyard - ONLY sold as part of '18 Reds Only Spring WineClub

$200



The de-stemmed grapes were fermented in two Burgundy oak fermenters with no SO2, allowing the fermentations to proceed naturally. After gentle pressing and settling, the wine aged in French oak barrels, 28% of which were new, for 16 months before bottling by gravity and without fining.

  • Crop Level:  2.9 tons/acre
  • Harvest:  9/28
  • Bottled: February 2015

Vineyard Details


Shea Vineyard Pinot noirs emphasize weight with good acidity, layered flavors, concentrated fruit, and terroir specific flavors. The Shea Pinot noirs Mark has produced consistently out-age wines from other sites. He also considers them to be the most complex and detailed wines he makes. The best wines of Burgundy are exceptionally detailed wines that age very well. If we apply that standard to Oregon, Shea is a great vineyard. Shea is actually two vineyards separated by a steep ravine. Both of the blocks used for St. Innocent are located in the East Field. Block 6 was planted in 1998 with Dijon clone 115 and a small amount of Pommard (11 rows). It lies on a long SE slope at about 600' in elevation. The Terrace Block faces SW, is planted with the Pommard clone, and gets its name from the terraces carved into its steep slope.

Vintage Description


The 2013 season was more stressful psychologically than the actual challenge posed by weather conditions. The primary reason for our success is that the grapes were almost completely ripe and clean when the weather conditions deteriorated. There were good tannins, balanced maturity and nice flavors. We just wanted a bit more ripeness before picking.

We expected an early harvest, likely to occur in warm conditions, beginning in the final third of September. Unfortunately on 9/21, with only a few sites picked, it began raining. Normally in Oregon it rains for 2-4 days, then clears. In 2013 the clouds shut out the sun for 11 days and it rained for nine of them. After the rain stopped, we had beautiful sun and one of the driest Octobers on record. The key to success was to pick before, during and after the rain, based on the maturity and disease risk at each site and each block. In a nutshell: pick the ripest, cleanest fruit possible.

The rain began as a drizzle allowing a few extra days of hang time to get the final maturity at some sites. In that period we picked the Chardonnay, parts of our estate and the younger vines at Temperance Hill. Shea, Freedom Hill, and more of our estate were picked just before the drenching that began at 11 am on Saturday, September 28th.

Tasting Notes


This wine has a nose dense with wild black cherry, black raspberry, cassis, dark rose, cola, and dark licorice aromas. The mouth is equally huge with dark, concentrated fruits, white pepper, dense floral, and roasted dark sweet spices. Hints of roasted coffee, dark dried fruits and flowers carry into its dark, broad, and surprisingly ripe and supple tannin draped finish that extends and lingers between sensual dark fruit and floral notes for more than a minute. It will benefit from decanting 1-2 hours before serving and can be aged up to 15 years.

Reviews


94 Wine Enthusiast, December 2015

Editor's Choice - Dark, dense and detailed, this outstanding wine seamlessly layers wild berries, cedar, sandalwood and sassafras. It’s smooth and seductive, powerful and polished, with thick, ripe and fulsome tannins. 



92 Vinous.com (formerly International Wine Cellar), October 2015, Josh Raynolds

Bright ruby. Sexy, smoke-tinged aromas of red and dark berry preserves, candied flowers and mocha, with a hint of sandalwood in the background. Sappy, sweet and expansive on the palate, offering concentrated blackberry, cherry-cola and rose pastille flavors that tighten up on the back half. This suave, seamless wine finishes with excellent clarity and length, its silky tannins building slowly. 



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