Ponzi Vineyards
2008 Pinot Noir, Aurora, Willamette Valley
Fact Sheet
Aurora Vineyard was established in 1991 and now boasts plantings of over 70 acres of cool-climate varietals. A site that sits at 300 to 600 feet atop the Chehalem Mountains AVA, Aurora Vineyard has a direct east-facing view toward the sunrise over snow-capped Mt. Hood. This stunning vineyard offers a spectacular array of southeast slopes and crowns on Laurelwood soil; perfect for Pinot Noir. This particular section, chosen to be bottled singularly, was planted in 1995. It is own rooted with Dijon clone 777 and has consistently stood out in the past few vintages for its unique character reminiscent of a young-vine Ponzi Abetina; spicy, dark fruit with layers of complexity, but still bright and youthful.
Vineyard Profile
This Pinot Noir is crafted exclusively with fruit from Ponzi’s LIVE Certified Sustainable Aurora Vineyard.
Vintage Report
A winemaker is lucky to receive a handful of really magical vintages in a lifetime. 2008 is one of those vintages. In the Willamette Valley, the season started two weeks late due to a cool spring, which delayed budbreak. A cool season throughout June and into July persuaded Ponzi to bring already low crop levels even lower to ensure ripening for what was shaping up to be a very cool vintage. To the winery's surprise and excitement, the sun came out in August and persisted into September and October with a gorgeous Indian summer. The daytime temperatures remained high while the nighttime temperatures dropped into the 40s—equating to ripe, beautiful fruit with retained natural acidity. Ponzi began picking in October and finished in the first part of November. Long hangtime for the vines and the luxury of picking when the winery wanted made this vintage exceptional!
Vinification
All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90 degrees Fahrenheit. The fermentors were aerated or manually punched down twice a day for 12 to 20 days before undergoing a seven-day post-fermentation maceration to increase structure and length. This wine was aged in French oak barrels (50 percent new), for 20 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release.
Tasting Notes
Hints of white pepper, ripe raspberry and blueberry on the nose. The mouth shows elegance and restraint with spicy dark plum leading to dense tannins and a bright finish. --Luisa Ponzi, Winemaker
