2020 Belle Pente Pinot Noir, Yamhill Carlton, Willamette Valley, Oregon, USA
ABOUT THIS WINE
Fermented with indigenous yeasts. Punched down by hand twice per day. Free run & press wine (directly to barrel) 15% New French Oak, 30% 1-2 year old, and the rest in 3-6 year old. 14 months barrel aging with one racking prior to assemblage.
ABOUT THIS PRODUCER
Belle Pente is one of the storied properties of Oregon’s nascent winemaking days and we are particularly proud to represent the O’Donnells and their wines.
Jill O’Donnell hails from Minnesota; Brian, a first-generation Irish-American, from New York City, and they met working in California. In 1992 they purchased what would become Belle Pente, planted their vines in 1994, and built their 3-level, gravity-operated winery in 1996 in time for their first harvest. From the first they were interested in organics and now farm their 18 acres of vines with both organic and biodynamic methods. In addition, they are firm believers in dry farming.
Two-thirds of what they make is Pinot Noir and two-thirds is from their own vines. Production averages 4,500 cases. Their wines are all about elegance, with a breadth of textures and flavors that can astonish. They remain among the most respected of Oregon’s producers.
Original: $34.99
-65%$34.99
$12.25
Description
ABOUT THIS WINE
Fermented with indigenous yeasts. Punched down by hand twice per day. Free run & press wine (directly to barrel) 15% New French Oak, 30% 1-2 year old, and the rest in 3-6 year old. 14 months barrel aging with one racking prior to assemblage.
ABOUT THIS PRODUCER
Belle Pente is one of the storied properties of Oregon’s nascent winemaking days and we are particularly proud to represent the O’Donnells and their wines.
Jill O’Donnell hails from Minnesota; Brian, a first-generation Irish-American, from New York City, and they met working in California. In 1992 they purchased what would become Belle Pente, planted their vines in 1994, and built their 3-level, gravity-operated winery in 1996 in time for their first harvest. From the first they were interested in organics and now farm their 18 acres of vines with both organic and biodynamic methods. In addition, they are firm believers in dry farming.
Two-thirds of what they make is Pinot Noir and two-thirds is from their own vines. Production averages 4,500 cases. Their wines are all about elegance, with a breadth of textures and flavors that can astonish. They remain among the most respected of Oregon’s producers.
