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2019 Willamette Valley - Rose

2019 Willamette Valley - Rose


Limited Library Release!


tasting notes strikingly fresh and floral—sweet red fruits and tart granny smith apple—dry, saline, umami texture that lingers—both crushable and contemplative—enjoy on its own or pair with just about anything


350 cases bottled unfined on February 20, 2020


cépage 40% Pinot noir—30% Gewurztraminer—20% Gamay—10% Riesling


vineyards Havlin (Van Duzer Corridor), Motley Rose (Eola-Amity Hills), Tualatin Estate (Willamette Valley), McIvor (Yamhill-Carlton), Hyland (McMinnville)


soil marine sediment (Havlin / McIvor), loess (Tualatin), volcanic (Motley Rose / Hyland)


vine age McIvor (40+ years own-rooted), Hyland (47 years own-rooted), Motley Rose (20+ years own-rooted), Tualatin Estate (16 years), Havlin (10 years)


the Terroir A unique blend of microclimates, soils and varietals showcasing the genuine cool-climate signature of the Willamette Valley. Hyland, McIvor and Tualatin Estate vineyards are situated on the western edge of the Willamette in the foothills of the Coast Range mountains, where nighttime temperatures are especially cool. Havlin vineyard and Motley Rose sit in the direct path of cool marine air blowing through the van duzer gap from the pacific ocean 30 miles to the west.


the Growing Season The weather in September and October largely determines the character of the vintage. 2019 wasn't a particularly hot or cold growing season, but the weather turned cold and wet in September, slowing (almost halting it seemed) the pace of both sugar accumulation and phenolic ripeness. There was all of a sudden a very real sense of "we might not get to the finish line this year," which despite the gradual warming trend, is still a very real threat in Willamette Valley winegrowing. Yet, that wasn't what happened. Instead, as late-September turned to October, the rain trailed off just enough and the sun shone brightly just enough to allow a smaller-than-average crop (the low yields fortunately matched the growing season) to reach a splendid balance of ideal maturity, in particular the grape phenolic maturity (ripe seeds and skins) was achieved at unusually low sugar accumulations. What that translates to is wines with both flesh and bones, built like olympic athletes, structure-driven wines with taught textures, bright acidity, and a core strenth of fruit. 2019 is a classic, cool-climate Oregon vintage, and we couldn't be more excited about it.


notes on Winemaking The Pinot noir was whole-cluster pressed immediately following an early morning pick. For the Gamay, a saignée was performed after two days on the skins in fermenter. Both the Gewurztraminer and Riesling were de-stemmed, then cold-macerated on the skins for 4 days prior to pressing to increase the aromatic and textural intensity. All components were co-fermented sequentially as the harvest proceeded. The wine was aged in breathable Flextanks. 5% of the total wine volume had been carried forward from previous vintages of Rose, an ongoing "solera" system running back to 2015. TA 6.3—pH 3.18—Malic acid .95 g/L—Residual Sugar 1.6 g/L—Total SO2 19ppm—Alc 13.0%


about Martin Woods Martin Woods winery is secluded in the wooded foothills of oregon's coast range mountains, within the mcminnville ava. We farm and partner with exceptional, late-ripening vineyards exclusively in Oregon to produce world class Pinot Noir, Chardonnay and Gamay. We strive to make wine in the vineyard, bringing forward highly distinctive wines with an authentic sense-of-place. To this end we raise much of our wine in oregon oak barrels (Quercus garryana) locally harvested, air-dried and coopered, and delicately and carefully toasted. Our wines are sought after for their graceful balance, textural complexity, varietal expressiveness and cellaring potential. —Evan & Sarah Martin

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