Angelicall Pinot Noir 2013MADE BY ANTICA TERRA IN DUNDEE, OREGON
Maggie Harrison's most experimental bottling lives up to its namesake. This wine is named after the Angelicall Stone, a mythological stone that alchemists believed could not be seen, felt nor weighed, only tasted – but which would endow the possessor with divine gifts.
Heavy stuff for a bottle of wine, right?
Copper-tinged red in the glass, this one's got intense aromas of strawberry, raspberry, pomegranate and cherry cola with earthy notes. The taste is fresh and pure – you pick up on wild strawberries, dried raspberries, cherry, but also licorice and smoke. The wine is nearly full bodied and so silky, you almost miss the firm acidity and structure that lead to a long, long finish.
Yes, it's a rosé, but unlike typical rosés, it's made by letting the grapes and their skins mingle for about a week. Then, just when the fermentation reaches the perfect point, releasing the most aromatic perfume and on the verge of becoming red wine, the juice is siphoned off and continues to ferment as it ages a full year in barrels.
Just 224 cases were produced.
The wine comes from Antica Terra, an 11-acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. The vines apparently have it tough there, struggling through a mix of sandstone, boulders and fossilized oyster shells, interspersed with the deep roots of oak trees. So the fruit they produce is nearly half the size of normal grapes – tiny clusters of thick-skinned berries that fit in the palm of your hand.
The result? A wine that is boldly expressive and instantly identifiable.
tip of the tongue
Angelicall's balance of tannin, acidity and structure makes it a good bet for aging.