Resonance Willamette Valley Pinot Noir

Description

Resonance Willamette Valley Pinot Noir is a red wine from Oregon. It marks the first time that highly esteemed Burgundy producer Maison Louis Jadot has embarked on a venture outside of Burgundy.

The Resonance Wines project began in 2013 when Thibault Gagey and Jacques Lardière set out to survey a well-established vineyard named Résonance. Lardiere had recently retired as Maison Louis Jadot’s winemaker after 42 vintages and Gagey, whose family has operated Maison Louis Jadot since 1962, was ready to enter the business with a bold new project. Lardiere is assisted by winemaker Guillaume Large, born in Burgundy’s Pouilly-Fuissé appellation, who has worked for Jadot since 2011.

Resonance Wine Vineyards

The Resonance Wine project consists of two vineyards: the 20 acre Resonance vineyard planted in 1981 and the 18 acre Decouverte vineyard located 10 miles from Résonance Vineyard in the Dundee Hills AVA. The Resonance vineyard is the main vineyard and produces the estate’s “signature wines”.  The vineyard is organic, dry-farmed and situated in the Yamhill Carlton AVA on a south-facing slope between 262 and 492 feet in elevation. The nearby peaks of the Coast Range break apart rain clouds as they come in from the Pacific Ocean, an effect that has earned the nickname, the Carlton rip, and this forms a rain shadow that protects the grapes in the critical weeks before harvest. The vineyard sits on a convex portion of a low, west-east oriented ridge emerging out of the Coast Range and lies at an altitude of 80 to 150 meters above sea level. Soils are primarily Willakenzie (old sedimentary deposits) and Yamhill (ancient submarine basaltic soil). With its non-grafted rootstocks planted in 1981, the dry-farmed vineyard is one of the oldest in the Willamette Valley.

Resonance Willamette Valley Pinot Noir Winemaking

The Resonance Willamette Valley Pinot Noir is made from fruit from both the Resonance and Decouverte vineyards as well as some fruit from like-minded, local wine growers who share the commitment to cultivating terroir-driven Pinot noir. Following harvest, the grapes undergo meticulous sorting followed by destemming before fermentation. After fermentation, the wine receives 15 months of ageing in French Oak, of which 30% is new.

Suitable for vegetarians and vegans.