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Redman Wines
2006 Oregon Pinot Noir Production |
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We Believe In Clones For The Best Wine
On September 26, 2006, we brought in nine (9) tons of Pinot Noir grapes: 3.1 tons of the Pommard clone, 1.2 tons of the 777 clone, 1.5 tons of the 114 clone, 1.7 tons of the 115 clone and 1.5 tons of the Wadenswil clone.
Our grapes fermented for 21 days. On October 17, 2006 we pressed the grapes and then aged the juice in French Oak barrels: 30% new French Oak. Our blend is 34% Pommard, 13% 777, 17% 114, 19% 115 and 17 % Wadenswil. We racked the 2006 vintage, only once, May 14, 2007. On August 23, 2007 we bottled 606 cases; 7,272 wine bottles.
Caitlyn & Connor and grandpa
getting the barrels ready for harvest |
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Our Pinot Noir Serving Suggestions
If you purchase our Pinot Noir wine bottle with the waxed top, it is easy to open. Screw the corkscrew directly into the top of the cork, through the wax and pull. No need to cut or peel the wax top off. The “R” emblem on the cork thins out the wax and makes the cork very easy to pull.
When serving our Pinot Noir, allow the wine to breathe in the bottle for 30 minutes. Or better yet, pour the wine in a Pinot Noir glass and let it stand (if you can) for 10 minutes. Enjoy, as the wine opens up and expresses itself, delighting your palette with each and every sip. You can cellar this wine to at least 2013.
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Press Releases
Wine Spectator, May 15, 2008 Issue.
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2006
Oregon Pinot Noir
2007
Calita Cait Rosé
Chardonnay |
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88 rating ~ Light in color, with pretty strawberry and guava flavors that linger on the
silky finish. This is refined, and is gaining enough intensity on the finish to last in the cellar.
Drink now thru 2013.
Wine Press Northwest, Spring 2008 Issue.
EXCELLENT rating ~ This young winery is off to a grand start with this, its second release. It shows off elegant aromas of ripe Bing Cherries, violets and blueberries in cream, followed by flavors of raspberries, cherries and sweet spices. A well-made and balanced wine.
Northwest Palate, March/April 2008 Issue.
RECOMMENDED rating ~ Forward aromas of black cherry fruit, offer a touch of toast in the background once the wine opens. On the palate, bright and juicy acidity helps spotlight clean black cherry fruit, with an overlay of violet. A little tight right now, the balance and good fruit, mean this wine should develop nicely with 1-2 years in the cellar.
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Food With Redman Wines 2006 Pinot Noir
Absolutely fabulous with salmon! Lox’s, smoked, canned, fresh Salmon! Also, mushrooms…especially mushrooms with pasta and crème sauce. We enjoy our Pinot Noir with fruit, breads and cheese! Our favorites are: Fourme D’ Ambert (blue); Grafton Gold (cheddar); Beechers Flagship; our very favorite Delice De Bourgogne (triple cream).
We hope you enjoy our wine as much as we enjoyed making it!
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