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2022 Duck Pond Willamette Valley Pinot Noir - "Willamette Valley Legacy Wines"

Regular price $19.99 USD
Regular price Sale price $19.99 USD
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Indulge in the elegance of Oregon with our Duck Pond 2022 Pinot Noir. Celebrate the purity of the Willamette Valley with this sustainably-crafted wine, adorned with flavors of cherry, plum, and a hint of earthy spice. Each bottle, a tribute to natural winemaking, promises a velvety finish to delight your senses.

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Tasting Notes

Bright ruby in color with a light rim, this dry Pinot Noir offers a great view of the 2022 vintage. Note of cherry blossom and bark, ripe, cherry, and raspberry meet notes of walnut and toast. Hints of basil, plum, red berries and cherry balance on the plate for a smooth and velvety finish

Vineyard Notes

A classic, elegant Oregon vintage, the 2022 growing season began with a cool wet spring. The vines emerged from dormancy in mid April, when a few nights of frost at budbreak caused concern about diminished yields, but the vines rebounded well from the event, and a cool month of June pushed bloom out to the summer solstice, coinciding with a warming event that produced complete flowering and an excellent fruit set characterized by large cluster size. In July, August, and September, the weather was warm and dry, and the vines had access to soil moisture from the Spring rains, allowing for rapid growth. Fair weather through late October allowed for additional hang time and flavor development, keeping vines in perfect balance up to harvest in mid October.

Winemaker Notes

A blend of exceptional tanks from our minimal intervention Pinot Noir program, all fruit for the Duck Pond Pinot Noir was enrolled in a formal sustainability program and/or tested for pesticide residues and found to be free of neonicotinoids and glyphosate before selection for this wine. The grapes were 100% destemmed into stainless steel tanks with a cold soak time between 3 and 5 days for extraction of color and flavor. The wine was fermented at low temperatures to promote flavor development and increase complexity and the majority of the tanks were fermented with indigenous yeast. The wine underwent malolactic fermentation and rested on French oak before being blended and bottled. This wine was produced without any any added sugars,
osmosis, animal products, or use of synthetic chemical additives, and less than 100 ppm of sulfur dioxide.

Vintage Notes