2016 AVERÆN Willamette Valley Pinot Noir

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PRESS - 90 POINTS Vinous
“Ripe, spice-accented cherry and boysenberry scents, along with hints of woodsmoke, mocha and camphor. Fleshy and seamless in texture, offering gently sweet dark berry, mint and spicecake flavors that become livelier with aeration. Closes smooth and smoky, featuring repeating cherry character and gentle tannins that come in late.”

WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            September 6th - October 6th
WINEMAKING   Stainless steel & neutral foudre
AGING                  10 months
BARRELS             Rousseau, Taransaud, François Freres and Remond
ALCOHOL             13.8%    pH    3.69        TA    6.0 


2016 Flood Line Pinot Noir - Eola-Amity Springs AVA

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PRESS - 91 POINTS Vinous
“Aromas of ripe red berries and cherry, along with subtle cola and licorice nuances. Sweet and penetrating on the palate, offering bitter cherry and raspberry flavors that flesh out on the back half. A smoky note emerges on the clinging finish, which features fine-grained tannins and suave red fruit preserve and mocha qualities.”

WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            September 21st
WINEMAKING   Stainless steel - 30% stem inclusion
AGING                  12 months - 40% new
BARRELS             François Frères, Rousseau & Remond
ALCOHOL             13.8%    pH    3.69        TA    6.0


2016 Croft Vineyard Pinot Noir - Willamette Valley AVA

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PRESS - 93 POINTS Vinous
“Powerful smoke- and spice-accented red berry liqueur, mocha and floral pastille scents show excellent clarity and pick up notes of licorice and cola with air. Sweet and expansive on the palate, offering juicy black raspberry, cherry cola, lavender and spicecake flavors that become livelier on the back half. This weighty yet lithe Pinot finishes smooth and very long, featuring slow-building tannins and resonating florality.”

WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            September 9th
WINEMAKING   Stainless steel - 50% stem inclusion
AGING                  12 months - 50% new
BARRELS             François Frères, Rousseau & Remond
ALCOHOL             14.1%    pH    3.67        TA    6.6


2016 Eola Springs Vineyard Pinot Noir - Eola-Amity Springs AVA

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PRESS - 93 POINTS Vinous
“Spice-tinged black raspberry and cherry scents are complicated by hints of cola, pungent flowers and smoky minerals. Sweet and seamless on the palate, offering energetic red and dark berry and vanilla flavors along with suggestions of rose pastille and blood orange that add complexity. Concentrated but vibrant and precise in character, delivering strong finishing thrust, interwoven tannins and excellent, floral-driven persistence.”

WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            September 22nd
WINEMAKING   Stainless steel - 50% stem inclusion
AGING                  12 months - 50% new
BARRELS             Remond
ALCOHOL             14.2%    pH    3.85        TA    5.6

 


2016 Meredith Mitchell Vineyard Pinot Noir - McMinnville AVA

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PRESS - 92 POINTS Vinous

“Blackberry and boysenberry aromas are complicated by suggestions of cola and candied violet, and a smoky mineral note lends nervy lift. Incisive dark berry and bitter cherry flavors slowly gain flesh and become sweeter in the midpalate. Impressively precise and energetic, delivering strong finishing thrust and dusty, building tannins that make a late appearance.”

WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            September 29th
WINEMAKING   Stainless steel - 20% stem inclusion
AGING                  12 months - 50% new
BARRELS             François Frères & Rousseau
ALCOHOL             13.6%    pH    3.61        TA    6.0


2016 NYSA Vineyard Pinot Noir - Dundee Hills AVA

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PRESS - 93 POINTS Vinous
“A highly aromatic bouquet evokes red fruit liqueur, mocha and Asian spices, along with a smoky mineral overtone. Juicy, seamless and precise on the palate, offering sweet raspberry, rose pastille and spicecake flavors that deepen and spread out steadily with air. Conveys a suave blend of richness and finesse and finishes with supple, harmonious tannins and outstanding clarity and floral-tinged persistence.”


WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            September 9th & 20th
WINEMAKING   Stainless steel - 30% stem inclusion
AGING                  12 months - 50% new
BARRELS             François Frères & Remond
ALCOHOL             13.4%    pH    3.6        TA    6.6


2017 Tunkalilla Vineyard Riesling - Eola-Amity Hills AVA

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VINEYARD NOTES
Tunkalilla Vineyard IS a tiny specialist Riesling vineyard perched on the southern facing end escarpment of the Eola-Amity hills, planted in Volcanic Jory soils, just above the Missoula floodline at 600 feet elevation.  Late-ripening and windy enough to mitigate overt disease pressure.  We picked at the very early stages of botrytis development. 

WINEMAKER     Adam Smith
VARIETIES          100% Riesling
HARVEST            October 29th
WINEMAKING   Cold-pressed whole cluster; no SO2 at press for 48 hrs.  Native yeast fermentation in temperature controlled stainless steel with no malolactic conversion. 
ALCOHOL             12.8%    pH    3.26        TA    7.0


2017 Rosé of Pinot Noir - Willamette Valley AVA

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VINEYARD NOTES
Mason Ridge is a high elevation, cool vineyard in the deep north end of the Willamette Valley.  Remote, windy and cold, the grapes here struggle for ripeness, making it an ideal source for Rose production (and sparkling wine if we were so inclined).  As such, the farming including crop load and canopy management was done with intention, our scopes honed in on Rose. 

WINEMAKER     Adam Smith
VARIETIES          100% Pinot Noir
HARVEST            October 18th
WINEMAKING   Cold-pressed whole cluster after 6 hours of skin contact.  Native yeast fermentation in temperature controlled stainless steel with no malolactic conversion.
ALCOHOL             12.8%    pH    3.11        TA    6.4