Roco Wine - The Stalker - Pinot Noir label
Roco Wine - The Stalker - Pinot Noir bottle

Roco Wine - The Stalker - Pinot Noir 2019

Red Wine
Screw Cap

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Item# 70965-19

Tasting notes

Using a unique winemaking method developed by Rollin, the grapes are destemmed, the stems are then aged and added back to the fermanting wine. This makes the wine bright and pure fruit on the front palate and a richly defined tannic structure.

Technical data

Alcohol: 14%
Varietal: 100% Willamette Valley Pinot noir
Appellation: Chehalem Mtn./Yamhill-Carlton
Vineyards: Wits' End, Marsh Estate and Roserock Vineyard
Harvested: Sept. 27th - 30th and Oct. 1st, 2013
Clones: 48% Pommard, 33% Djion 828 and 19% Dijon 777


There are a few ways that winemakers use grape stalks to flavor their wines… and then there's my way. While I've never been a fan of whole cluster fermentation for my wines, I am influenced by the way the Valpolicella region of Italy air-dry whole clusters. I also agree with the late winemaker, Aaron Hess' distaste for fresh stalks. And, I have an abiding love of whole berry fermentation. With these preferences in mind, I took a bit of a "walk on the wild side" to produce a unique Stalker Pinot noir. One of the tricks is to keep air flowing around the stalks and ensure that mold is held at bay. I also continued my commitment to whole berry fermentation. The rest of the process will remain a mystery. I can tell you that it takes a heck of a lot of manual work, but results in a wine with spice- laced tannin from the stalks, without the "greenness" of the fresh stalks. The unexpected surprise is an increased sense of middle palate juiciness. After fermentation, the pressing and barreling remains the same as for our other Pinot noirs. The wine is aged in a mix of new to three- year-old French oak barrels for at least 18 months.