VOLUME 10, ISSUE 13
June 27, 2015
ARTICLES IN THIS ISSUE:
Exploring the Heritage Vineyards of Sonoma County: A Trip Well Taken Cohn Vineyard Bacigalupi Paris Tasting Block Rochioli Vineyards & Winery West Block Lynmar Estate Quail Hill Vineyard Dehlinger Winery Old Vines Pellegrini Wine Co. Olivet Lane Vineyard Hanzell Vineyards The Ambassador’s 1953 Vineyard Patz & Hall Sonoma House Visit & Tasting with James Hall Hyde Vineyard Saturday Night Dinner Bacchanal Pinot Briefs A Reader’s Letter Brightens My Day
In 2007, Danielle Andrus Montalieu and Laurent Montalieu (along with partner John Niemeyer) added the 204-acre Hyland Vineyard in the McMinnville AVA to their estate vineyard holdings. Hyland Vineyard is one of Oregon's largest and oldest vineyards, dating to 1971 when four families planted this property in the Coastal Range foothills southwest of McMinnville. The vineyard has been a source of fruit for many notable producers in the Willamette Valley.
Over 47 acres are planted to old own-rooted Coury clone Pinot Noir, and newer plantings include Pommard, Dijon 777, 115, 667, 828 and 114, and additional grafted Coury clone. There are smaller amounts of Chardonnay, Riesling, Gewürztraminer and Müller-Thurgau as well. Noted viticulturist Joel Myers manages the vineyard.
The inaugural releases from the 2008 and 2009s vintage were produced at NW Wine Company in Dundee where an adjacent tasting room is open daily. Pinot Noir from Hyland Vineyard is also produced at the Montalieus' Soléna and Grand Cru Estates property in Yamhill.
Articles About Hyland Estates
2011 Hyland Estates Coury McMinnville Willamette Valley Pinot Noir
13.3% alc., pH 3.68, $60. The Coury “clone” is a suitcase selection brought to Oregon from Alsace by Charles Coury in the early 1960s. The cuttings were first rooted in Carneros and later in Coury’s vineyard in Forest Grove. Cuttings from these initial plantings were established throughout Oregon including Hyland Vineyard. The true identity of the Coury “clone” remains a mystery. Sourced from Block 3C, planted in 1971 from stock obtained from Charles Coury, and block 6, the second planting of the Coury “clone” in 1989 propagated from Block 3C vines. Harvest Brix 23.3º. Aged 10 months in 56% French oak cooperage. A limited barrel selection. · Moderately light garnet color in the glass. The nose brims with fresh aromas of red cherries and raspberries with hints of sandalwood and mushroom. Impressive mid palate attack of delicious red cherry, red plum and raspberry fruits with a hint of dried herbs in the background. The fruit is notable vivid, the acidity is nervy and juicy, and the finish is riff with intense red cherry flavor. Delicate in this vintage but plenty of charm. Score: 90. Reviewed December 18, 2013 ARTICLE »
2010 Hyland Estates McMinnville Willamette Valley Pinot Noir
13.7% alc., pH 3.64, $35. Released May 31, 2012. From blocks 1, 3, 5 and 6 in the Hyland Vineyard, planted in 1971, 1979, 1984 and 1989 respectively in mainly volcanic Jory and Nekia soils. Clones are Coury, Wädenswil and Pommard. Harvest Brix 23.9º. Aged 18 months in 38% new French oak barrels. · Medium reddish-purple robe. Aromas of black cherries, spice, tea leaf and underbrush lead to an earth-kissed black cherry core with accents of black currant, plum and truffle. Silky and easy to drink with modest balanced tannins and a long and refreshing finish. Still pumping out the aromas and flavors the following day from a previously opened and re-corked bottle. Score: 90. Reviewed December 18, 2013 ARTICLE »
2009 Hyland Estates McMinnville Willamette Valley Pinot Noir
14.1% alc., pH 3.60, TA 0.58, $35. Aged in 10% new French oak from multiple coopers. · Moderately light reddish-purple color in the glass. Very shy upon opening and much more aromatically pleasing the following day from a previously opened and re-corked bottle showing bright Bing cherry and cranberry fruit. Moderately rich, forward and alluring with smooth and supportive tannins and a velvety mouth feel. The core of well-ripened cherries and berries is accented with notes of cola, mocha and spice. The pedigree of the fruit really shines through in this beauty. Very good. Reviewed November 24, 2012 ARTICLE »
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