“I’m looking for more ripeness and softer tannins,” says Luisa Ponzi of her 2011 Pinot Noir Tavola, Aand this year we got that in our lower-elevation sites, avoiding some of the bitterness that some of the older (vine) sites got. I pressed more gently and fermented at lower temperature. This was also the first year in which I tried using some enzymes,” namely on this wine. Juicy boysenberry and black raspberry are indeed sweetly ripe and their feel on the palate soft. Hints of leather and game add well-integrated intrigue, and this disappoints only very slightly for not being longer in finish. Still, it will reward at table over the next couple of years.
Pronounced aromas of black cherry, burnt sugar and vanilla lead to flavors of fresh plums and spice. Silky tannins are nicely featured on the lingering finish.
Estate fruit was blended with grapes sourced from vineyards in the Dundee Hills, Yamhill-Carlton and Eola Hills. The fruit was sorted, destemmed and macerated for an extended period, fermented in 1.5-3 ton fermentors using native yeasts, punched down twice a day and aged for 11 months in French oak (25% new). After the best barrels were selected for Tavola, the wine was racked and bottled by gravity without fining or filtration.