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2012 Roco Marsh Estate Pinot Noir

2012 Roco Marsh Estate Pinot Noir

Willamette Valley, OR

Pinot Noir
Wine Spectator
Stephen Tanzer's
3 In Stock
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SKU: ro-pi12

91 points - Stephen Tanzer’s Int’l Wine Cellar
Vivid ruby-red. Sexy spice-laced black raspberry and cherry-cola aromas are complemented by deeper notes of mocha and licorice. At once lush and lively, offering broad dark berry flavors and a bracing kick of peppery spices. Silky tannins shape the finish, which clings with excellent clarity and persistent smoke and spice notes. 7/14

90 points - Wine Spectator
Taut, spicy and distinctive, with atypical apricot and pear overtones and a light layer of gravelly tannins underlying a core of black cherry and smoke flavors. Has depth, but needs cellaring to harmonize. Best after 2015. 2/15

Wine Specs
Pinot Noir
Vineyard Designation
Marsh Estate vineyard
Harvest Date
October 9, 2012
Alcohol %
Wine Spectator
Stephen Tanzer's
Wine Profile
Tasting Notes
Dark cherry in color. Seductive Trade Route spices, fresh black cherry, and home canned plum with a tiny whiff of vanilla, toasted almonds, and sweet cooked apple. Robust blast of deep black cherry fruit in the center palate. Rounds out with lovely silky tannins and long, bold, sweet flavors. Ripe plum with a deliciously creamy finish and a hint of chocolate-mint. This wine delivers on its promise of silky opulence from the beginning to end.
Vineyard Notes
Marsh Estate Vineyard, owned and farmed by Doug and Pat Marsh, is nestled on a lower slope just west of the Dundee Hills in the Yamhill-Carlton AVA. The vineyard was planted in 2007 at a density of 1820 plants per acre in Willakenzie, Goodin, Carlton and Steiwer-Chehulpum sedimentary soils. ROCO Winery purchases grapes from the upper slopes of the vineyard at an elevation of roughly 300 feet. The irrigated vines are planted on Riparia Gloria root stock.
Production Notes
The 2012 vintage could be tagged as a “Mother Nature made these wines” sort of vintage for the most part. Bloom and fruit set traveled from normal to well below normal. Cold weather and some negative effects from hail drove yields generally down. But, that can be a GOOD thing as smaller clusters and good dry weather leads to ripe fruit for wine. When a grower cannot over crop their vineyards, all wineries can win with high quality. The key challenge to the successful farmer this year was the fact that the period of July through October was the driest since record keeping began in the late 1800’s. Potential desiccation was further exacerbated by very dry, east winds coming out of Eastern Oregon/Washington’s high desert. This wind period was the longest I can remember in my 27 years of Oregon winemaking. Vines already starved for moisture will not fair well under these late fall conditions. Belief in the weather forecast and seeking balanced fruit, caused us to give our vines a nice drink of water just before the east wind event. This allowed the vines to continue to photosynthesize and for the berries to stay plump and fruity. If I had to compare this vintage to past ones, I’d probably pick a 50/50 blend of 2000 and 2008. We got excellent ripeness while retaining fresh natural acidity and mineral mouthfeel. Across the board, all ROCO wines white and red turned out extraordinary quality! We were allowed to pick fruit under lovely fall sunshine at a leisurely pace, and with perfectly dialed-in maturity. Happy Days! While Mother Nature delivered rich, wonderful wines, ROCO customers should not procrastinate purchasing the 2012 wines, as quantities are quite low.
Winemaker Notes
ROCO Pinot noir is hand picked 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 about five 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 large tank press. The young wine is sent to barrel for Malo-lactic fermentation to soften the acidity and to add further complexity. After MLF, the wines are racked once to a mix of 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.
425 Cases
Other Notes
This vineyard is sustainably farmed, LIVE Certified and Salmon Safe.
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