2000 | Raptor Ridge | Meredith Mitchell Vineyard Pinot Noir

Description

Red Wine: 2000 | Raptor Ridge | Meredith Mitchell Vineyard Pinot Noir

The wine has garnet color. It shows McMinnville ripeness in the suave aromas with dark purple fruitiness of blackberry and Marionberry cobbler as toasty oak influence sits in the background. Those blackberry flavors stream across the palate with dark cherry, leading to plum skin tannin and blueberry acidity for a beautiful mouth feel. It’s capped by a dusting of cocoa powder as well as pinches of thyme and sage.

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Producer: Raptor Ridge

Vintage: 2000

Size: 750ml

ABV: 13.8%

Varietal: Pinot Noir

Country/Region: United States, McMinnville

The wine has garnet color. It shows McMinnville ripeness in the suave aromas with dark purple fruitiness of blackberry and Marionberry cobbler as toasty oak influence sits in the background. Those blackberry flavors stream across the palate with dark cherry, leading to plum skin tannin and blueberry acidity for a beautiful mouth feel. It’s capped by a dusting of cocoa powder as well as pinches of thyme and sage.

Producer Information

Raptor Ridge is one of Oregon’s esteemed producers of quality Pinot Noir, Pinot Gris, and more. Founded in 1995, owners Scott and Annie Shull have established wonderful wines and a memorable wine tasting experience. Our winemaking philosophy has two tenets: one committing the winemaker to deep personal involvement with the vines and every barrel of wine; the other balancing science with tradition. Our approach to winemaking focuses as much on the vineyard as it does the cellar. Winemaker Scott Shull is personally involved alongside growers and field hands in pruning, trellising, cluster counting, cluster thinning, leaf pulling, quality monitoring, and all harvest decisions. Uniquely- during harvest, Scott is in the field picking fruit alongside seasonal workers, and personally transports the wine grapes back to Raptor Ridge were he oversees the “crush.” Family and friends are involved in processing the fruit into fermentation vats while Scott personally adjusts nutrients, inoculation, fermentation processes, and wine handling procedures. Its Scotts philosophy to intervene as little as possible in the miracle of wine, while employing a full knowledge of fermentation science only to avoid diminishment of quality or removal of flaws.