2006 Antica Terra Willamette Valley Pinot Noir

The Antica Terra vineyard has had somewhat of a mixed career so to speak. Established in the early 1990’s, it gained rapid public notoriety when it received a 91/100 score, however much to the dismay of Oregon locals the wine was unprocurable since the owners lived outside the area, where they focused sales.

The winery and vineyard were sold prior to the 2005 vintage which the new owners sold off in bulk. The 2006 vintage is the first release under the new ownership. The instant second success is due to the new winemaker Maggie Harrison, who was formerly assistant winemaker at the cult California winery Sine Qua Non. (Sine Qua Non produce some of America’s most highly sought after wines and regularly receive upper ninety point scores from US wine critic Robert Parker resulting in some wines selling for close to US$1000 per bottle at auction.)

Winemaking techniques: Fruit is harvested based on both sensory and physiological maturity, early in the morning to ensure that it is cold when it arrives at the winery. All fruit is hand sorted for quality by vineyard, vineyard block, and clonal selection. Fruit will then be destemmed, remain whole cluster, or a combination of the two, and placed into small 2 ton fermenters where they will cold soak for up to 7 days. While soaking, long gentle pump-overs are initiated to increase flavour extraction. The wines are then warmed to encourage a natural fermentation of the must, and manual punch-downs will begin to be incorporated. Fermentation temperatures are allowed to climb into the higher ranks to further increase extraction of the grape skins resulting in greater structure. Upon completion, the wines are gravity fed into barrel without racking to retain the lees. The must is gently pressed in a bladder press, and the resulting wine blended in small amounts with the free-run before returning the wine back to the cellar to finish the final sugar conversions in barrel. When the wines are dry they are inoculated for Malolactic fermentation and topped weekly. The wines are stirred as needed to help promote a richer wine, with more mid-palate, and to assist the Malolactic fermentation in finishing.

The wine was matured in a combination of 25% new French oak and 75% one to three year old barrels. The wines remained in barrel on the lees until August and were then bottled unfiltered to maximise flavour and then received a further 8 months bottle aging before being released.

A Powerful, Rich Pinot Noir Clearly Demonstrating the Outstanding Potential of the Oregon Terroir

The colour is impressive, black crimson purple colour with black purple hue. Superb nose of violet, black cherry, spice, anise and strawberry. Superb palate structure, with velvet tannins and strong flavours of liquorice, black pepper, spice and black cherry. Very long power wave and aftertaste.
Cellar 3-4 years (2011-2012)
Alc/Vol: 14.4%