2019 Kenney Pinot noir 1.5
On the nose, herbal and cocoa aromas open to generous layers of dark cherry, ripe plum, and baking spice. Fine tannins combine with gorgeous texture and minerality. The finish lingers.
A dynamic and structured compilation from blocks within the southeast portion of the vineyard. We honored Mike McNally's mother, Claire Kenney with this bottling.
Vintage
The early months of the 2018 growing season were mild and drier than normal, followed by a cool and wet March. Bud break began in mid-April with warm temperatures that accelerated growth.
We observed bloom in mid-June with Véraison mid-August and the summer continued as one of the driest in recent history. September cooled down nicely which allowed the sugars and acids to hold steady while the flavors developed to their full potential.
Harvest
Our early fall weather was ideal with rain waiting until October providing a prolonged harvest window. We harvested our select Dijon 114 blocks September 19, 2018 under blue skies.
Elevage
This wine entirely barrel fermented in French oak sourced from the Billon, Sirugue, and Cadus cooperages with emphasis on the Troncais and Allier forests. Total elevage was ten months with 28% new French oak. Bottling occurred August 28, 2019 with final alcohol of 13.5%.
Limited production - 352 cases
Beautiful now, this wine will cellar well through 2027
| Vintage | 2019 |
| Varietal | Pinot noir |
| Varietal Composition | Dijon 114 (97%) and Pommard (3%) |
| Appellation | Yamhill-Carlton |
| Vineyard | Fairsing Vineyard |
| Harvest Date | 09/21/2019 |
| Acid | 6.0 |
| PH | 3.60 |
| Aging | 10 months in 28% new French oak |
| Alcohol | 13.50% |
| Volume | 1.5 liter |
| Bottling Date | 08/26/2020 |
| Cases Produced | 1 case (6btls) |
"Notes of ripe red berries, ground spices, grilled herbs and dried mushrooms. Medium-bodied with juicy and succulent black cherries, cloves and chocolate on the palate. Tight tannin structure and bright acidity. Tense and muscular." Drink or hold.
93 Points, JamesSuckling.com
Fairsing Vineyard is managed sustainably in Oregon’s Willamette Valley Yamhill-Carlton American Viticulture Area (AVA) with 38 acres of Pinot noir and five acres of Chardonnay in production.
The vineyard is nestled inside an 80-acre Certified Family Forest distinguished by biodiversity, varied topography, and panoramic views of the Northern Willamette Valley.
Fairsing Vineyard is a certified member of the Low Input Viticulture and Enology (LIVE) Association, the Salmon Safe program, the American Tree Farm System and are signatories of the Willamette Valley Oak Accord.
A veteran of the wine industry since the early 1970’s, Robert Brittan began his wine career in the Central Valley of California.
Robert attended the University of California at Davis, graduating with a degree in Fermentation Science in 1981. While in California, Robert crafted wines for Far Niente Winery, St. Andrews Vineyard and Stags’ Leap Winery. After a 16 year career with Stags’ Leap Winery as Winemaker and Estate Manager, Robert and wife Ellen Brittan headed north to fulfill a dream of making Pinot noir and Syrah from unique sites in a cooler climate.
Since moving to Oregon, Robert manages his own vineyard and crafts wines for Brittan Vineyards while serving as consulting winemaker for select vineyards in the Northern Willamette Valley.
A firm believer that wines are much more compelling as they age, Robert is committed to a minimalist winemaking style and partners with exceptional vineyard sites to craft wines that cellar beautifully.
Since 2012, Robert and his team have been crafting wines for Fairsing that are distinctive to the property. Robert’s enthusiasm for the varied exposures, geology, micro-climates, and selections across Fairsing Vineyard is reflected in his site-expressive wines.
