Colene Clemens Dopp Creek Pinot Noir 2018

The fruit for Dopp Creek is 100% de-stemmed into small stainless steel tanks and begins with a 4-5 day cold soak. Following this, tanks are gently warmed, and fermentation by indigenous yeast begins and proceeds for 10-14 days. During primary fermentation, the tanks are gently punched down by hand twice daily. Once fermentation is complete, they allow for 5-7 days of extended maceration in tank before draining the tanks and pressing the skins, stems, and seeds very gently to procure the remaining juice. Both the free run juice and pressed juice then go directly to barrel without settling. After 10-12 months in French oak—28% new; 30% 1-year old; 32% 2-year old; 10% 3-year old—the wine is then blended and bottled.

Dopp Creek represents the broadest combined expression of Colene Clemens Estate, and is their most approachable and versatile wine. Engaging from the moment you pop the cork, rich red fruit and savory herbs lead to a mouthwatering palate of dark fruit and baking spice, with juicy, supple structure supporting it through a clean finish. This wine drinks impressively now, but having a few bottles in the cellar for four to six years won’t hurt either.

Long-time Pinot Noir lovers and Oregon natives, Joe & Vicki Stark, own Colene Clemens Vineyards and Winery.  It is their goal to do everything possible to make the very best Pinot Noir that they can. No compromise has been made in vineyard preparation, farming practices and wine making. Winemaker and vineyard manager Steve Goff has utilized the most diligent, time-tested and non-invasive protocols in both the vineyard and winery to further this goal. After working six vintages at Beaux Frères as the assistant winemaker, Steve joined Joe and Vicki in 2008.