75th Anniversary Pre-Sale

Viking Cuvee Pinot Noir - Label

Viking Cuvée Pinot Noir

100% Willamette Valley AVA

$35 per bottle + shipping & handling

  • Alcohol 13.5%
  • Brix at Harvest 23 - 24°
  • Bottling Date August 2019
Wine Ships Late June
Orders must be placed by June 6th and will ship Late June.

Blend Composition

100% Pinot Noir | 100% Estate Grown

Vintage Highlights

The spring of 2018 was warmer than the average over the previous 10 years, and fairly dry. Bud break happened in mid-April and Bloom in early June, which can be a treacherous undertaking as the spring weather can mess up a healthy flowering. A giant hail storm descended on the Dundee Hills in early June, but luckily none of our Sokol Blosser Estate crop was ruined. The summer started like one giant furnace; July was a hot month and we had a lot of above 90 degree days. Just when it seemed like the hot weather would not stop, August came and more moderate weather with it. This helped slow the ripening down, and even cooler weather in September allowed us to let the grapes hang longer, resulting in riper fruit without additional sugar accumulation. The 2018 vintage is our coolest growing season since 2012 and we believe it will be our best vintage since then as well.

Winemaking

The grapes were carefully hand harvested, 100% de-stemmed and fermented in stainless steel. Cap management was done following 2 different methods to best showcase the fruit and manage tannin extraction from each section of vineyard. Fermentation lasted about 12-14 days and was pressed off the skins immediately following primary fermentation. This wine was aged in 100% neutral French oak barrels for 10 months with minimal SO2 levels. This cuvée is a blend of all the blocks on our estate vineyards, with 95% from the Dundee Hills and 5% from the Eola-Amity Hills.

Wine Profile

Our Viking Cuvée Estate Pinot Noir exhibits flavors of dark raspberries, rhubarb pie, and baked earth, with a hint of spicy, toasty oak.

Pairings

Wonderful with the flavors of pork carnitas, roasted lamb loin, and a portobello mushroom risotto.