Resonance Willamette Pinot Noir 2023 (750ml)
Product price
$39.99
Description
Resonance Vineyard's 2023 Willamette Pinot Noir comes from Oregon's Willamette Valley, where cool-climate conditions and marine sedimentary soils shape wines of elegant structure and mineral tension. The wine is made from three clonal selections (70% Pommard, 15% Dijon, 15% Wadenswil), fully destemmed and given extended maceration with native yeasts before 18 months in oak.
The nose shows brooding aromas of pomegranate, black cherry, forest floor, and iodine, with charming violet and spice notes lifting the bouquet. On the palate, concentrated dark fruit flavors, tangy blackberries, cranberries, and blood orange, play against a mineral core and silky tannin structure. Smoky mint and clove emerge alongside the fruit, while vibrant acidity carries the wine through a long, nuanced finish. This is a wine built on tension between density and restraint, with the three clones working in concert to balance structure, elegance, and black fruit character.
Product Details
| Category | Wine |
| Color | Red |
| Country | USA |
| Region | Oregon |
| Subregion | Willamette Valley |
| Varietal | Pinot Noir |
| Producer | Resonance Vineyard |
| Vintage | 2023 |
| Size | 750 ML |
| Subtype | Still |
Expert Reviews
The 2021 Résonance Vineyard Pinot Noir has broody aromas of pomegranate, black cherry, iodine, forest floor and amaro. Despite its concentrated, floral flavors, it has an elegant structure of silky tannins and vibrant acidity and a very long, nuanced finish.
Charming aromatics of violets and spice. 300-500ft elevation and marine sedimentary soils. 40-year-old vines are own-rooted and planted in 1981. The Résonance vineyard was acquired in 2013, 20 acres, with tangy blackberries and cranberries that meld with blood oranges and spice. Smoky mint notes lift clove and Chinese five spice. 70% Pommard, 15% Dijon and 15% wadenswil. The original blocks are the heart of this wine. The density of fruit comes from marine soils, 100% destemmed with extended maceration, native yeasts and no pump overs. 3-4 week maceration. Lees are removed after malo, and the wines are aged 18 months in oak. Fruit complements the tension and mineral core of the wine. The three clonal selections help craft the wine, Wadenswil brings structure, Dijon the elegance and black fruit.