Wine Advocate 88 points - The high-production “basic” Adelsheim 2011 Pinot Noir leads with and attractively and intriguingly greenhouse-like amalgam of leafing and flowering things, and projects tart fresh red fruits on a polished palate, leading to an understated but downright refreshing as well as persistent finish. Hints of leafy greens but also of salted meat stock add interest as the wine opens to the air. I would plan on enjoying it through 2015. Nearly 80% of this cuvee, incidentally, comes from estate fruit, making more than half of it of Ribbon Ridge or adjacent Chehalem Mountain origin. (Oct 2013)
Wine Enthusiast 87 points - This is a solid, serviceable Pinot, though not a match for the very impressive 2010. Tart fruit carries a suggestion of over-ripeness as well, especially in the finish, which has an autumnal scent of fallen apples. (Dec 2013)
OR Leave a Comment
Established in 1971, our family-owned and operated winery and estate vineyards are located in Oregon's northern Willamette Valley. Company co-founder, David Adelsheim leads a current generation of passionate staff devoted to producing and selling wines of ever-higher quality with each growing season. We use sustainable farming practices and take great care to bring out the best in each of our unique vineyard sites. In the winery, we combine traditional and modern techniques, crafting wines in a style that centers on elegance, complexity, and richness in flavor and texture.
Gentle, minimal handling has been the hallmark of Adelsheim Vineyard's winemaking since our first vintage was produced in a cramped basement winery, utilizing a simple crusher and press, and 20 Burgundy barrels. Today, a cutting-edge facility at our Calkins Lane Vineyard provides all the quality controls demanded by our "hands-off" winemaking, combining function with understated elegance.
The winemaking process at Adelsheim Vineyard is extremely gentle, and is identical for our four series of wines. At harvest, the grapes are picked by hand into small totes, and are delivered to the winery's two-level, gravity-feed fermentation room. There, our white wine grapes are gently pressed as whole clusters and the juice transferred to the winery's tank room. Slow, cool fermentation in stainless steel tanks emphasizes the bright intensity and fruit flavors in our unoaked white wines, while barrel fermentation and extended lees contact gives our Reserve Chardonnay richness and lovely balance.
Our red wine grapes are carefully sorted by hand and gently destemmed into small, open-top fermenters. Following a pre-fermentation maceration, slow, cool fermentations emphasize the nuanced flavors and aromas of our Pinot noir and Syrah, and the must is punched down two to three times daily for greater extraction of flavor and color. After fermentation and gentle pressing, the new wines are slowly transferred to barrel for aging.
Wine maker notes
The 2007 vintage wine derives from seven of our estate vineyards in the Chehalem Mountains AVA (75%) and nine vineyards in other parts of the Willamette Valley (25%).
Approximately 60% of the wine comes from several clones brought into Oregon from Burgundy, 30% is UCD 5 (“Pommard”), and the final 10% either UCD 1A (“Wädenswil”) or a clonal-blend.
Soil type, appellation, vine age, and elevation varied considerably in these lots, offering many options to create a unified blend.
Once the grapes were in the winery, they were gently de-stemmed into temperature controlled open-top fermenters.
These vats were punched down once or twice a day during the six-day prefermentation maceration, and then two or three times each day when the seven-to-ten-day fermentation began.
Following pressing, the wine was moved to small French oak barrels where the malolactic fermentation occurred over the winter.
The final blend was bottled over a two week period in late August 2008.
“With its wide variety of origins and clones, this wine displays both red and black fruit aromas (cherries and raspberries), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, allspice) and even a little black pepper. True to our house style, it is elegantly textured with satiny, polished tannins showing in the finish. Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.” Dave Paige, Winemaker
Composition: 100% Pinot noir Alcohol: 12.8% by vol Cellaring: Recommended anywhere from 8-12 years, optimal storage temperature 55-60° F
In 1971, Ginny and David Adelsheim purchased the 19 acres that would become Quarter Mile Lane Vineyard. They shared a dream with a handful of families that Oregon’s climate and land could one day produce serious wines. A home was built, vines planted, and in 1978, the first commercial wines were produced. Over four decades, Adelsheim Vineyard grew up with Oregon’s wine industry.
Our passion has only gained strength as our early dreams have become reality. Much of the credit is due to a team of talented, driven professionals who have joined us. They know that raising the bar with every growing season requires ceaseless attention to detail – from managing the crop size vine by vine to controlling 180 individual Pinot noir fermenters – while staying focused on the big picture. At our core, we are about crafting wines in a style consistent with our place. We combine traditional and state-of-the-art techniques to produce wines that show elegance, complexity, balance, and richness in their aromas, flavors, and texture.
In 1994, Lynn and Jack Loacker became co-owners of our company. They helped us re-envision our company so that we could become financially viable while not losing sight of our dreams. That financial stability has allowed us to expand our vineyard holdings in the Chehalem Mountains (and beyond) and to build a winery in which the envisioned quality can be realized.
As our company traverses its fifth decade, there will be changes. The management team will evolve with younger talents taking over the leadership of the company. The ownership may evolve as well, but it is the commitment of the Adelsheims and Loackers that our company will remain independent and family-owned.
Having reached the quantitative capacity of our facilities, our growth will be focused on ever-higher quality – in our wines themselves, in our customers’ experiences with our wines, and in our service.
It is our goal to be known as one of Oregon’s great wine producers. We will accomplish that by continuing to invest in great sites and talent. We will be leaders in our industry, becoming a sustainable yet genuine force for economic and social growth in our state. We will collaborate with our industry colleagues to find innovative ways to market our region and its wines to the world so they have a global presence.
We are still true believers in the unique pleasures of Pinot noir and the amazing white wines of Oregon’s north Willamette Valley. The singular climate and the inimitable sites of this place are what allow us to create these memorable wines. It falls to us to explain their seriousness to the world