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Boedecker Cellars Pinot Noir 2015
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Boedecker Cellars Pinot Noir 2015

 
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Winery Notes
Fermented in 1–1.5 ton fermenters, 30% whole cluster, and uninoculated primary and malolactic fermentation. 5-7 day cold soak, 10-15 day primary ferment, 2-5 day post-ferment. Aged on the lees in seasoned French oak barrels for 10 months. A nose of cherries and raspberries with a palate of silky bright red cherries, elegant and delightful, with a complex finish.
Item ID: #29728
Size: 750mL (wine)
Closure: Screw Cap

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Winery Notes
Fermented in 1–1.5 ton fermenters, 30% whole cluster, and uninoculated primary and malolactic fermentation. 5-7 day cold soak, 10-15 day primary ferment, 2-5 day post-ferment. Aged on the lees in seasoned French oak barrels for 10 months. A nose of cherries and raspberries with a palate of silky bright red cherries, elegant and delightful, with a complex finish.

Boedecker Cellars

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Husband and wife team Stewart and Athena Boedecker created Boedecker Cellars in 2003, and they have been crafting wines focused on quality, finesse and loyalty ever since. After having lived abroad in Europe for two years, Pacific Northwest Natives Stewart and Athena Boedecker returned home to found Boedecker Cellars in Oregon's revered Willamette Valley. After five years spent honing their craft at the Carlton Winemaker's Studio in Carlton, Oregon, they built their winery in the heart of industrial Northwest Portland – just a stone's throw from downtown and yet just 40 minutes from the vineyards– where they continue to make their acclaimed wines from Oregon's Willamette Valley. When you visit Boedecker Cellars today- weekends, midday or evenings, you will likely encounter Stewart and Athena in the cellar tasting through barrels and tending their small lot, world-class wines.

Guided by both tradition and science, Boedecker Cellars use minimal intervention techniques in their winery. Every stage of the process is done by hand, including harvesting, sorting, punching down and racking. Fermenting with native yeasts lets the winemakers highlight the unique qualities of each vineyard, bringing every aspect of terroir into the cellar. They taste, blend and taste some more, age Pinot Noirs for a year and a half in barrel, bottle, and release the wines six months to a year later.

Boedecker Cellars in a community made up of dedicated and hardworking folks. Their winemaking team consists of Stewart, Athena, friends and family. During harvest, everyone helps, putting in 12- to 14- hour days in the cellar, sharing the craft and creation of their wines.

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Reviews (1)

Paul

EMPIRE STAFF REVIEW

Perfect Fall Pinot

"The Boedecker Cellars 2015 Pinot Noir draws you in with heavy aromas of sour cherry and cranberry, with undertones of wet earth and mushrooms. On the palate you will find these same red fruit flavors, which lead into a smooth, complex finish. Significant time in seasoned French oak contributes to the complexity and structure of this wine, while also adding a very interesting smoky component on the nose and palate. This could be the perfect choice for your Thanksgiving Dinner, or simply a night in front of the fire this fall."