<H1>2005 Dolcetto -- Erath Winery Shopping Cart</H1>
<B>$20.00</B>
-- <I>Winter 2007 Club Selection <br>"Aromas of cedar, leather and vanilla "</I>
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<p><strong>Winemaker Tasting Notes</strong> <br />Aromas of cedar, leather and vanilla complement fresh cherry and raspberry fruits. Fruit flavors echo the aromas and are long and clean. The wine displays a tannin and acid balance that suggests food pairing around red meats and other hearty dishes.- <em>Gary Horner, Winemaker</em></p>
<p><strong>Wine History</strong><br />Oregon wine pioneer Dick Erath personally liked the Dolcetto variety and thought he would experiment with it beginning in the early 1990s. One of the challenges of growing Dolcetto in the cool northern Willamette Valley climate is that it ripens a great deal later than Pinot Noir. As a variety it can have a great deal of color. But it can also have brutal tannin. To get around the tannin issue we press it way before the fermentation is done to minimize skin contact. Excessive tannin sometimes requires that the wine be held in the barrel longer, which this was for a total of 14 months.</p>
<p><strong>Vintage Overview</strong><br />Despite a small crop in 2005, fruit quality was stellar. Cool weather in June set a small crop with small grape clusters. July and August were quite warm and dry, with some late summer rains and fall showers giving the vines a much needed drink. This growing season was longer and cooler than recent vintages, resulting in the development of ripe fruit fl avors at lower potential alcohol<br />levels making for a more balanced wine. Furthermore, cooler ripening conditions helped preserve higher natural acidity contributing to the wine’s overall freshness. The finished wines have dazzling, bright acidity and lovely “fresh fruit” flavors with beautiful structure and balance.</p>
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<li>Appellation: Willamette Valley</li>
<li>Vineyards: 30% Prince Hill; 70% Niederberger</li>
<li>Oak Regime: 40% new oak: 20% Oregon, 20% Hungarian;<br />60% French neutral oak</li>
<li>Harvest: October 20-24; 19.0–20.0% brix; 5.74-6.79 g/L T.A.;<br />3.20-3.42 pH</li>
<li>Bottling: February 2, 2007; 12.0% alc. by vol; 6.1 g/L T.A.; 3.5 pH;<br />0.03% R.S.</li>
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<LI>SKU: 17921
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