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Type: Red Wine
Country: USA
Region: Oregon
Code: CRIS080
This is the most approachable of the Cristom Pinots and is a terrific introduction to the Cristom style with great balance and lots of strawberry, Oregon fruit. Produced by this world-renowned winery Mount Jefferson Cuvée is a blend of the Cristom estate Pinot Noir vineyards along with fruit that has been sourced from neighbouring vineyards in the Willamette Valley. Each vineyard site adds to the character, fruit and structure of the wine, giving Mount Jefferson its deserved reputation as one ... Read More

Specification

Type
Red Wine
Producer
Cristom Vineyards
Vintage
2021
Country
USA
Size
75cl
Region
Oregon
Main Grapes
Pinot Noir
Area
Willamette
Grape Mix
100%
Body
Elegant, refined and supple
Genre
Vegetarian
ABV
13.5%
Drinking Window
Drink now through to 2025
Closure Type
Cork
Download Specification Sheet

Producer

Cristom Vineyards

Cristom's founder and owner, Paul Gerrie, used his skills as a petroleum engineer and avid researcher to pursue his passion for wine. On his travels to France he was introduced to the traditional growing practices of the Burgundy region. He learned that soil (terroir) and site were key in developing the complexity of the fruit. After a 1991 visit to the International Pinot Celebration in Oregon, Paul decided the time was right to leave the East Coast and bring his family and his passion for great Pinot Noir to O...

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Tasting Notes

The Mount Jefferson Cuvée Pinot Noir 2013 vintage is bright in colour with red fruit aromatics. A beautifully structured wine with excellent balanced tannins and a persistent acidity. Impressions of pomegranate and mixed berries are evident in this mid-weight wine which has a spicyness on the palate coupled with a velvety texture.

Food Matches

Serve with smoked salmon rillettes.

Vinification

Hand harvested and hand sorted. 31% whole clusters. No cold soak before primary fermentation. Minimum effective additions of sulphur and tartaric acid. Native yeast fermentations. 1 - 3 punch-downs daily in 1-7 ton open-top fermenters. Gently pressed in a pneumatic bladder press and moved to barrel by gravity, and never racked, unless necessary. Undergoes a full malolactic fermentation in barrel. Fined with egg whites, unfiltered. Aged for 12 months in French cooperage, 18% new oak.

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