Our Twelve Oaks Estate Pinot Blanc is aged on lees in French Oak barrels for 10 months. A soft, round mouth feel enhances pear and citrus flavors with hints of vanilla, leading to a long, rich finish. Enjoy with a broad range of dishes from roasted chicken to creamy risotto.
Grapes were hand-picked and brought directly to the winery in half-ton totes. They were then sorted by hand and whole cluster pressed. The lightly pressed juice was then cold fermented at 45°F for maximum varietal character. The wine was then aged in French oak (10% new) on its lees for nine months before bottling.
The 2015 vintage was fast and furious, early and unrelenting. We knew we were in for an early harvest from the early bud break in March. The hot summer shaved a few more days off of the average rate of development for Pinot Noir in the Willamette Valley. Our first fruit was brought in on August 28th off of the Twelve Oaks Estate, marking the earliest harvest in Anne Amie Vineyards’ history. After picking for our sparkling wine, we waited two weeks for the next pick. On September 10th, we began harvesting blocks of Pinot Noir at both the Anne Amie Estate Vineyard and Twelve Oaks Estate. We have never had such a fruitful harvest, and fortunately, the growing conditions provided for clean fruit, and we did not have to worry about pests or birds. Harvest truly began in earnest on September 19th, a full 108 days after bloom, and it didn’t stop until our final pick on October 9th, with the last of the Müller-Thurgau coming off the vine. Cluster size was in the very large and the grapes were full of bold flavors. This is a vintage of large yields and exceptional quality.
When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic Chateau Benoit Winery in 1999, his vision was to create wines of the highest quality to reflect his passion for excellence. To this end Dr. Pamplin has charged winemaker Thomas Houseman and winegrower Peter Ebbers with the task of crafting extraordinary pinot noir. Thomas, Peter, and the rest of the crew are absolutely passionate about producing wines of the finest quality and have dedicated their lives to this quest.
Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of our production. Complementing the pinot family is Old-Vine Estate Müller Thurgau, planted in 1979. As with all great wines, our’s start in the vineyards. We are fortunate to have some of Oregon’s best sites, all of which are Salmon Safe and LIVE certified. Our estate vineyards, along with those we purchase from, receive only the minimal required treatments and yields are dramatically reduced in order to give fruit with great depth and complexity.
Our estate vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley. Our LIVE certified winery is located on our Yamhill-Carlton property, a few miles from both Lafayette and Carlton, Oregon.
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FedEx Ground: Monday, October 15th - Wednesday, October 17th
We were a wine club member here for years, and the wife (and I) really enjoyed this one when it came. I don’t have detailed notes, but from the little I have jotted down -“it has a good mouth feel, and starts off a bit tart and finishes crisp, but has a lot of fruit flavor” . At this case price easy auto buy.
Really like Pinot Blanc and it’s very unusual to see. I sometimes buy some from Oregon Costco (not this winery though). In fact I don’t think I’ve ever even seen a P.B. not from Oregon. Deciding on the 4-pk or case here. 2015 for a white means we probably should be drinking soon. Would love to hear from winemaker about storage potential and how they are holding up so far. If a Stelvin closure, that’s probably better as less chance for cork issues. Be there any rats?
Thomas Houseman here, the winemaker from Anne Amie Vineyards. Thought I’d address a few questions I saw in this thread:
pH- What’s so crazy about that? It’s a cool climate white. You probably wouldn’t blink an eye if it was Riesling at that pH, right? And, it’s 13.4 % alc. It’s not like it is underripe. It’s just a great site for Pinot blanc- high elevation, Willamette Valley.
My inspiration was Chablis, so it sees 9 months in neutral oak, and batonnage. No ML. It’s has great acidity, but also great texture from the lees contact.
Stelvin- It is the best closure for aging- much better than a cork on all fronts. I use a liner very little oxygen transfer, but it does “breathe”. It is not a tin liner. Also, since it is Stelvin there is much less variability from bottle to bottle. Last week we opened a 2009 Pinot blanc from our library that we are thinking about releasing to our club members this fall. If you didn’t know it was Pinot blanc, you’d swear it was Chardonnay- back to the Chablis theme. It was great. The closure gives you many years to revisit this wine and watch it evolve.
Feijoa, Cherimoya- Delicious. Worth wandering into the Whole Foods aisle to try them. A bit spendy, but it’s in the name of science, right? Clafoutis I can’t take credit for, but I have had one, and it also was delicious. You can’t go wrong with dough dusted in powdered sugar, can you?
My PERSONAL favorite descriptor for the aroma of this wine is Doublemint gum powder- you know, the powdery sugar layer on Doublemint gum. I think it’s just too weird a descriptor for the rest so I’ll settle cherimoya and feijoa.
My last comment, and I’ll have to get back to harvest. Yeah, that’s happening…
This is 100% estate fruit that we planted in a specific site to give it acidity naturally to age. It is made in a style that you don’t often see in Pinot blanc. This is not a stainless steel off-dry wine released early, and meant to be quaffed. I make those wines. I am not dissing that style at all. I am just trying to make it clear that this is not that style of wine.
This isn’t a dusty bottle that has been forgotten about. This is not a fire sale. If you go to our website and shop for white wine you’ll notice the 2015 is the current vintage. This wine is meant to be where it is right now, and I happen to find it delicious.
@krushgrapz Thanks for the great write-up. I’d say you sound a bit fired-up about defending your wine … but that’s a good thing in a winemaker. I appreciate your comments on aging and I definitely agree about the closures being better for this. Sounds like a case for me!
@pmarin I was out in the Pinot blanc vineyard today tasting. It isn’t quite ready. Close.
Made me think about how hard it is for me to transfer that experience to words here online. Wish I could attach photos. It would help so much, and I might come off as less defensive, and more like a proud parent. Sigh
@chipgreen Thanks. Sitting here drinking a glass of Muscadet unwinding. Up at dawn for our first Pinot noir pick of 2018. It’s hard to switch from harvest energy to internet energy. The Muscadet is certainly helping …