About this winery
Sokol Blosser is one of the pioneering estates of the Oregon state wine industry. In 1971 when Bill Blosser and Susan Sokol Blosser began converting an old prune orchard into a vineyard they became one of five bonded wineries in the region. In the ensuing decades Oregon’s wine industry has grown (today there are over 500 wineries), changed and blossomed with Sokol Blosser at the forefront. Leading by example in their quest to produce exceptional wines while also promoting social and...
See the SOKOL BLOSSER detail page for more information on this brand
Notes about product
The spring of 2018 was warmer than the average over the previous 10 years, and fairly dry. Bud break happened in mid-April and Bloom in early June, which can be a treacherous undertaking as the spring weather can mess up a healthy flowering. A giant hail storm descended on the Dundee Hills in early June, but luckily none of the Sokol Blosser Estate crop was ruined. The summer started like one giant furnace; July was a hot month and had a lot of above 90 degree days. Just when it seemed like the hot weather would not stop, August came and more moderate weather with it. This helped slow the ripening down, and even cooler weather in September allowed the grapes to hang longer, resulting in riper fruit without additional sugar accumulation.
To capture and showcase this elegant fruit profile, Evolution Pinot Noir is both fermented and aged in stainless steel. A small yet impactful amount of oak staves were submerged in the stainless steel tanks for 3 months during
aging. The wine was sampled throughout the aging period to determine when the impact of the staves has reached its critical point and then removed.
This wine exhibits aromas and flavors of bright red and jammy fruit characteristics, pie cherry and a hint of toasty oak. In the nose, this food friendly pinot noir expresses notes of chocolate covered cherries, rose petal, and a hint of baking spice. The mouthfeel is round and rich at first sip with some good tannins which soften with acidity in its long finish. Pairs wonderfully with wood-fire pizza or Thanksgiving roasted turkey.