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WILLAMETTE PINOT NOIR PREMIER CUVÉE
gourmet pairings
Spaghetti and clams paired with
the white wines of the Cinque Terre
was the food highlight of Lacey
and Charlie's honeymoon. Their
recreation features Nellie Mae in the
dish's white wine and herb tomato
sauce.
tasting notes
Nellie Mae blends Viognier together with Roussanne. The Viognier
contributes floral aromas while the Roussanne gives the wine a creamy
mouthfeel. Notes of pineapple and citrus linger on the palate. Nellie is
their grandma and Mae crosses both families to represent some of the
strongest and most passionate women they know. It pairs beautifully with
soft cheese, seafood pasta, and citrus chicken.
winemaker's insight
We typically pick both varieties around 24 brix for the flavor profile we are
trying to achieve. The grapes are whole cluster pressed and cold
APPELLATION: Willamette Valley
COMPOSITION: 100% Pinot Noir
MATURATION: Aged 30 days in stainless steel tanks.
CELLARING: Drink now to enjoy the bright acidity
TECHNICAL DATA
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settled for 24 to 48 hours. The lots are fermented separately
in stainless steel tanks at 55 degrees for about 30 days. We do
thorough blending trials to get the best aromatics of Viognier and
the texture of Roussanne. The wines are racked at blending and
filtered at bottling.
awarDs & DistinCtions
94 points–Wine Spectator
96 points–James Suckling
