Torii Mor Willamette Valley Pinot Noir 2018


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2018 Willamette Valley Pinot Noir


The 2018 growing season started with an average to late bud break in April, following cold and wet winter days with a few snow events. By early May the heat was turned on almost reaching the 90s by the end of the month. Bloom started earlier than average the first week of June. The summer was hot and dry, eclipsing previous years out of the record books with a stretch of 10 days over 90F in July. Summer fires in Southern Washington and Southern Oregon/ Northern California filled the Northern Willamette Valley with traces of smoke for weeks, increasing the possible chances of smoke taint in the wines.


Alloro, Bella Vida, Hoy, La Colina, La Dolce Vita, Nysa, Olson, Varga, Winkler Vineyard
Clonal Breakdown:
Pommard: 21.45% Wadensvil: 2.32% Dijon 115: 40.78%
Dijon 777: 10.11% Dijon 667: 3.50% Dijon 114: 10.41%
Dijon 111: 6.02% Mixed clones & 828 – 5.41%


Harvested dates: September 24 – October 4
Fermentation: 12-26 days, 3 punch downs/day,
no whole clusters
Barrel Aging: 9 months in mostly French oak with some
Hungarian oak; 13.7% new oak and the balance neutral.


The 2018 Torii Mor Willamette Valley Pinot Noir has rich aromas, sweet and complex, with ripe blueberries and blackberries, complex earth-oak notes and framed by perfumes of wildflowers and roses. The finish is rich, long, and sweet, with the complexity of fruit, juicy tannins, and savory earth notes.


pH: 3.57
Total Acidity: 0.555 gr/100 ml
Alcohol: 13.85%
Residual sugar: 0.2gr/ 100 ml
Production: 3,435 cases