Shea Wine Cellars Block 5 Pinot Noir, Willamette Valley, USA

獅威5號黑皮諾干紅葡萄酒

點擊次數(shù)：3178

Pale to medium ruby-purple in color, the 2014 Pinot Noir Block 5 opens with baked black berries and black cherries with hints of anise, tar and tree bark. Medium to full-bodied, it gives a lot of baked berry richness with velvety tannins and plenty of acidity, finishing with lingering pepper and earth notes.

The 2012 Pinot Noir Block 5 comes from a parcel on the "west hill" planted with the Dijon 777 clone. It was picked October 13 and sees 56% new French oak. There's crushed strawberries and redcurrant on the nose with touches of vanilla coming through with aeration, accompanied by wet clay scents. The palate is medium-bodied with soft tannins that render this Block 5 quite approachable, perhaps a little dusty toward the finish and slightly attenuated. It needs a little more flesh and depth, though maybe it will gain substance with bottle age.

The 2009 Pinot Noir Block 5 is made from Dijon Clone 777. It reveals a wine with greater sweetness of fruit, more complexity, and outstanding depth and concentration. It has enough ripe tannin to evolve for 1-2 years and will deliver pleasure through 2019 if not longer. Dick Shea has more than 20 clients for the fruit he grows at his large Yamhill-Carlton estate, most of whom vineyard designate the resulting wine. More often than not, it is the best wine in their respective portfolios and the one that sells out the most quickly. Currently Shea retains 25% of the fruit to go under the winery label. The wines are made by the talented Drew Voit with the vineyards managed by Javier Marin. Tel. (503) 241-6527; www.sheawinecellars.com

The 2008 Pinot Noir Block 5 is made from Dijon clone 777. Purple in color, dense, layered, and complex, this is a brawny, masculine effort that is loaded with sweet, savory fruit. In the style of the vintage, it conceals enough ripe tannin to evolve gracefully for 5-6 years or more and will offer a drinking window extending from 2015 to 2028. Dick Shea has more than 20 clients for the fruit he grows at his large Yamhill-Carlton estate, most of whom vineyard designate the resulting wine. More often than not, it is the best wine in their respective portfolios and the one that sells out the most quickly. Currently Shea retains 25% of the fruit to go under the winery label. The wines are made by the talented Drew Voit with the vineyards managed by Javier Marin. Tel. (503) 241-6527; www.sheawinecellars.com