MANROSS

Pinot Noir

NEW RELEASE

2015 HAWK'S VIEW VINEYARD
WILLAMETTE VALLEY, OREGON
 PINOT NOIR
$58/BOTTLE

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Vivid garnet in color, this Pinot opens up with elevated aromatics of rose oil, fresh picked flowers, red fruit, pine and crisp forest air.  The palate is lively and energizing with juicy black cherry, raspberry, plum and a touch of Oregon’s signature forest fauna. The mouthfeel is polished and framed by pure luscious fruit, silky fine-grained tannins and delicate nuances of toasted oak and cinnamon.  This is truly a remarkable example of Willamette Valley Pinot Noir and is able to be consumed at an alarmingly fast rate.  We recommend at least 6 bottles for your cellar as the aging potential is serious. 

AVA: Chehalem Mountains | Willamette Valley, Oregon

CLONES: 50% Pommard, 50% Wadenswil

SOIL & VINES: Laurelwood soil | 20-26 year old vines

WINEMAKING: 30% Whole Cluster fermented |20% New French Oak |24 months in barrel |Unfiltered & Unfined

PRODUCTION: 2 barrels produced

PH:3.66

TA: 7.1

WINEMAKER: Heather Manross

 

 

SOLD OUT

2014 Lone oak vineyard
RUSSIAN RIVER valley, ca. PINOT NOIR

This single-vineyard Pinot Noir is brilliant garnet in color. The bouquet reveals high pitched aromas of brisk red currant, rose petal nuances and pain grillé that gain complexity with time in the glass. Clean and lively on the palate, offering fresh mixed berries, lifted savory notes and zesty minerality. The structure is plush and offers a seamless experience from start to finish. Drinking beautifully now and will continue to mature with the optimal drinking window between 2017-2023.

AVA: Russian River Valley | Sonoma, California 

CLONE: 100% Pommard

SOIL: Spreckle

WINEMAKING: 30% whole cluster fermented | 20% new French Oak | 20 months in barrel | unfined & unfiltered

PRODUCTION: 2 barrels produced

PH: 3.69

TA: 6.9

WINEMAKER: Heather Manross

 

 

SOLD OUT

2013 Donnelly creek vineyard
ANDERSON VALLEY, CA. PINOT NOIR  

AVA: Anderson Valley | Mendocino, California

CLONE: 100% Pommard

SOIL: Pinole Loam

WINEMAKING: 30% whole cluster fermented| 16 months in barrel | unfined & unfiltered

PRODUCTION: 2 barrels produced

PH: 3.23

TA: 7.3

WINEMAKER: Heather Manross

 

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