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Roco Wine - Marsh Estate - Pinot Noir 2019
- Producer Roco Wines
- Blend 100% Pinot Noir
- Country USA
- Region Oregon
- Appellation Yamhill-Carlton
- UPC 0 15643 41237 0
Screw Cap
Tasting notes
Strawberry pie and lovely Cassis fruit from the front of the palate. Amazingly this wine transitions to even more fruit mid palate with that Yamhill-Carlton AVA cracked black pepper spice. The finish is one of ROCO's longest in memory.
Description
Since 2010, ROCO has produced some of our juiciest and fresh-fruited Pinot Noirs from this low elevation jewel estate, located in the eastern portion of the Yamhill-Carlton AVA. Tucked just west of the Dundee Hills, Marsh Estate Vineyard starts at a 250ft elevation and ascends steeply to a peak elevation of 320ft at the end of an exposed ridge line. This exposure ensures maximum sunlight, and combined with soil derived from marine sandstone, gives the wine an intense real cherry and raspberry front with a black pepper finish. A collectible wine that is drinkable now, but can lay down for a number of years.
Vineyard
Marsh Estate Vineyard is situated on a prominent knoll between Newberg and Carlton in the Yamhill-Carlton AVA. Planted in 2007, the 23-acre vineyard stands at elevations between 255 and 320 feet in a mix of sedimentary soil types—including Willakenzie, Goodin, Carlton, and Steiwer-Chehlpum Complex soils. The vineyard is comprised mainly of Pinot Noir with a small block of Chardonnay, and is arranged in a medium-density plot of 1820 vines per acre on low-vigor, phylloxera-resistant Riparia Gloire rootstock. ROCO sources Pinot Noir from the upper slopes of Marsh Estate Vineyard, including blocks of Pommard and Dijon 114 and 115. The fruit from this vineyard is LIVE Certified and Salmon-Safe.
Vinification
ROCO Pinot Noir is handpicked and then chilled overnight to 38°F in our large cold room. The chilled bunches are gently de-stalked and the whole berries fall into small 1.6 ton open fermenters. The berries soak for ten days before beginning ferment with our proprietary, house-cultured, indigenous wine yeast. Soaking allows gentle extraction of color and flavor from the berry skin, and not the bitter-tasting seeds. The fermentations are hand punched twice a day to mix skins and fermenting juices. Ferments are allowed to reach about 28°C. A post-fermentation soak occurs until the wine is just right for removing from the skins and seeds. At that time the ferment is gently pressed in our modern tank press. The young wine is then sent to barrel for malolactic fermentation to soften the acidity and to add further complexity, then racked once to new, one, two and three-year-old, tight-grained, French oak barrels. The wines are aged in barrel for 18 or more months before bottling.
