95 Points -
"Medium ruby, the 2021 Pinot Noir Warrior Princess is lifted with wild herbs and spiced with clove, raspberry, and orange oil. Medium-bodied, it has fine tannins and fresh acidity throughout, with a bright and ripe nature, including notes of fresh herbs, grenadine, and lifted menthol." - Audrey Frick, jebdunnuck.com, July 2023
Tasting Notes
The wine has a deep ruby hue with complex aromas of Chinese five spice, sandalwood, and potpourri; the framework of the wine’s aromatic profile is dark blueberry, red plum, and blackberry. Focused aromatics are followed by complex flavors of fresh cherry, berry liqueur, violet pastille, allspice, and juniper. Fine-grain tannins shape the persistent, spiced finish.
Historic Acclaim
2021: 95 Points, A.F, jebdunnuck.com, July 2023
2019: 95 Points, A.F, jebdunnuck.com, August 2022
2018: 94 Points, L.P.-B., Robert Parker's Wine Advocate, January 2021
2017: 92 Points, L.P.-B., Robert Parker's Wine Advocate, February 2020
2016: 93 Points, L.P.-B., Robert Parker's Wine Advocate, February 2019
2015: 94+ Points, L.P.-B., Robert Parker's Wine Advocate, December 2017
Vineyard & Vintage Character
The 2021 Warrior Princess Pinot Noir is sourced from the Eola-Amity Hills in the Willamette Valley, coming from the renowned Zena Crown Vineyard. The site is situated near the Oregon ghost town of Zena, in the hills between Eola and Amity, Oregon. Our blocks are planted to several clones, including Pommard, Dijon 667 and 777.
The soils are predominantly basalt-based Jory series, which is volcanic in origin, mixed with marine sedimentary rocks and alluvial material. This soil tends to produce wines characterized by high tone blue and black fruits, with earth, allspice and tea components both in aroma and flavor. The wines have a firm tannin structure with density and weight.
The wines retain good acidity because of the influence of the Van Duzer corridor, which allows cool afternoon breezes to reach the Eola-Amity hills from the Pacific Ocean.
Wine Details
Oak: 100% French oak, 27% new
Time in oak: 15 months
Yeast: Uninoculated
Alcohol: 14.3%
TA: 5.7 g/L
pH: 3.53
Cases produced: 442