COMPOSITION:
100% Pinot noir from two rare selections
Alcohol: 13.9%
pH: 3.51
Production: 269 cases (750 ml)

CELLARING:
Under optimum cellar
conditions, this wine will certainly
improve through 2018, perhaps
through 2028.

“This, our second single vineyard bottling
from Boulder Bluff Vineyard, displays juicy
and rich dark fruit characteristics - black
cherry, black currants, and black raspberry -
along with earthy notes of cocoa, cedar, and
brown spice. The wine strikes a nice balance
with firmness of texture and a rich mouthfeel.
Try it paired with grilled salmon or meats,
domestic and wild fowl, or hearty vegetarian
entrees.”
Dave Paige, Winemaker

WINE BACKGROUND:
• Lynn and Jack Loacker, co-owners of Adelsheim Vineyard, purchased this 9.91-
acre vineyard in the Chehalem Mountains in 2000.
• Three Pinot noir blocks were used in this bottling:
- The first selection came to us in 1974 from Oregon wine pioneer Charles
Coury and was the original material planted at our Quarter Mile Lane
Vineyard.
- The second was selected by Gary Andrus and planted in 1995 at Archery
Summit’s Red Hills Estate.
- The third was French Clone 777, brought from Burgundy to Oregon State
University in 1987 under the instigation of David Adelsheim.
• This 2008 vintage Boulder Bluff Pinot noir is our second single vineyard wine
from this property.

GROWING SEASON:
• The 2008 growing season began slowly with a cooler than normal spring for the
months of March and April. Buds began to open around April 26th, giving the
growing season a bit of a delayed start.
• Temperatures picked up considerably in May and the vines accelerated shoot
growth, but bloom was still slightly later than normal.
• The favorable conditions surrounding bloom near the end of June continued
well into August. Veraison became apparent in mid-August, followed by gorgeous
ripening conditions in September.
• Hand-picking occurred on September 29 and October 1.
Vineyard
• Boulder Bluff Vineyard is adjacent to our oldest vineyard, Quarter Mile Lane,
in the Chehalem Mountains AVA (American Viticultural Area).
• This vineyard is sited between 485 and 625 feet above sea level on a steep
southwest slope. It is a very warm site due to its orientation and the many
basalt boulders on the property which hold the heat.
• The soils are basaltic-origin, clay-loam soils, which store enough moisture to
get the grapevines through our annual summer dry spells without irrigation.

WINEMAKING:
• After being hand-harvested, the grapes were gently destemmed into open top
fermenters, followed by a four to six day cold soak for greater flavor and color
extraction.
• The grapes were then inoculated with a commercial yeast and punched down
two or three times per day during a 6 day alcoholic fermentation.
• After pressing, the wine was transferred into traditional small French oak
barrels (29% new) where it was aged for approximately 10 months.
• This wine was bottled on August 12, 2009.

Visit Large format bottles to see additional products in this category.