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2010 Couloir Oppenlander Vineyard Pinot Noir

2010 Couloir Oppenlander Vineyard Pinot Noir

LIBRARY OFFER - Defined by its exceptional balance, Oppenlander has amazing depth and character offering ripe dark cherry, bright red berry, resolved tannins and lovely acidity. Well defined, the medium weight puts it in the center of the 2010 Couloir Pinot lineup. (Rated 92 points by Wine Enthusiast)

SOLD OUT - Please try the 2009 Couloir Oppenlander Pinot Noir

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$59.00
/ 750mL
 

TASTING NOTES

Beautiful, purple and garnet hued color gives way to effusive aromas of rose petals, earth and ripe bramble that travel deep into the back of the palate. Classic Pinot noir fruit flavors of violets, dried strawberry, meadow flowers and forest floor are carried by a vein of bright acidity and balanced by ripe, supple tannins. The wine continues to express compounding layers of complexity with each successive taste and offers a generous and clean finish.

VINEYARD NOTES

Located in the hamlet of Comptche in Mendocino County, California, the Oppenlander Vineyard boasts a combination of sand, clay and loam which is unique to the region and specific to this site. The vineyard’s situation, just north of Anderson Valley and a mere eight miles from the Pacific coast, offers the grapes the advantages of a maritime climate with long hours of warm sunlight balanced by cooler evening temperatures. The vineyard is planted to Pommard and Dijon clones. The Oppenlander Vineyard is owned and farmed by Bill and Norm Shandel, fifth generation owners of this family homestead, settled in the 1860s. The family continues to reside in the original log home on the estate.

WINEMAKER NOTES

Comprised of 80% Pommard and 20% Dijon 115 clones, the fruit was hand harvested into half-ton picking bins and brought directly to Turley Wine Cellars. The fruit was feathered with dry ice to prevent spoilage and oxidation, and then sat in cold storage for a 24-hour resting period before being processed. The following day, the fruit was hand-sorted. Importantly for its flavor development, 50% of the fruit was processed whole cluster. The grapes then received a cold soak for seven days to extract maximum color from the skins, while the chill prohibited the start of fermentation. The fruit was then removed from refrigeration, warming and activating the native yeasts. One gentle punch down per day ensured minimal tannin extraction from the skins, allowing the stem tannins to provide the wine’s structure. The grapes were pressed and the wine was gravity fed into five French oak barrels, two of which were new. The barrels were initially stirred three times over a six-week period. The wine received no racking, nor fining, nor filtering.

TECHNICAL DATA

Variety 100% Pinot noir
Vineyard Oppenlander Vineyard Mendocino County
Production 116 cases
Optimal Maturity 2012-2020
Harvested Oct 10
Barrel Aging 10 months, 40% new French oak
Alcohol 13.3%
Acidity 6.1g/L
PH 3.57
Winemaker Jon Grant

 

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