2018 | Lemelson Vineyards | Meyer Vineyard Pinot Noir

Aromas of sarsaparilla, cherry, citrus and dried herb lead to lithe yet full bodied, palate-coating flavors. Cola notes linger on the long finish. The appeal is as much about feel as flavor, and the structure is impressive. There's a lot packed into it.

Reviews:

• Wine Spectator: Polished and sleekly built, with pretty violet and raspberry flavors accented by baking spice and orange peel.

• James Suckling: A tight and solid pinot with strawberry, cedar and hints of orange peel. Medium to full body, fine tannins and a long, solid finish. Nice acidity in the center. This is very structured and well done.

Producer Information

Lemelson Vineyards is an Oregon-based wine producer with vineyards stretching across three of Willamette Valley's key AVAs: Dundee Hills, Yamhill-Carlton District and Chehalem Mountains. The estate's history has been closely tied with that of the Pinot Noir grape variety, releasing its inaugural vintage in 1999. Founder Eric Lemelson planted his first Pinot Noir vines in 1995 and the grape variety has since been joined by Pinot Gris, Chardonnay, and Riesling vines planted over the estate's seven Willamette Valley vineyard sites: Briscoe, Chestnut Hill, Johnson, Meyer, Rocky Noel, Stermer and Washer. Taken together, these vineyards cover 63 hectares (156 acres) of land and are cultivated using only organic farming methods. The gravity-flow winery was built using mainly environmentally sustainable materials and has a maximum capacity of 12,000 cases of wine (over 100,000 liters). The winery is also fitted with a solar photovoltaic system that is able to produce up to 40 percent of its energy requirements through solar power. Below ground, the estate's temperature-controlled concrete cellars house its Pinot Noir wines, which age in French oak barrels for 14-16 months. Lemelson Vineyards' portfolio of Pinot Noir wines includes several single-vineyard expressions and a range of multi-vineyard blends including its house cuvée, Thea's Selection, which is made from grapes harvested in all seven of the estate's vineyards. All wines produced by the estate are fermented using native yeasts.

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