Colene Clemens Dopp Creek Pinot Noir 2021
Located where the Chehalem Mountains converge with Ribbon Ridge, Colene Clemens 122-acre property was acquired in 2005 by Joe and Vicki Stark and first planted in 2006. With an elevation of 350 to 650 feet, this rocky, south-facing hillside is composed of marine sedimentary and volcanic basalt soils. Completely dry-farmed, their 62-acre vineyard consists of five different clones: Wädenswil, Pommard, Dijon 115, Dijon 114, Dijon 667, and Dijon 777.
The farming practices can best be described as sustainable; utilizing organic farming whenever possible. The Starks are firm believers in taking care of the soil, practicing crop reduction for low yields, and hand harvesting the fruit at its optimal physiological ripeness.
The Starks hired Stephen Goff, after working six vintages as Assistant Winemaker at Beaux Frères, in 2008 as the Winemaker and Vineyard Manager for Colene Clemens. Stephen has been the only Winemaker and Vineyard Manager at Colene Clemens, and he oversees all winery and vineyard activities. He is responsible for the planting and development of more than half of Colene Clemens 62 planted acres.
Dopp Creek represents the broadest combined expression of the Colene Clemens Estate, and embodies their most approachable and versatile wine. The 2021 Dopp Creek opens with a bright, red-fruited nose, like a sun-warmed ripe raspberry. On the palate this wine is focused and bright, with a supple texture and soft tannins that showcase flavors of red fruit, a dash of warm spice, and hints of dark chocolate and coffee beans towards the finish. Drink now, or if you can wait, watch this wine age gorgeously over the next five years.
The 2021 growing season was another warm and dry one, but certainly not the warmest of recent memory. Harvest began on September 13 and continued through the 17, after which we took almost a week off due to a small shot of rain, and resumed picking the 23 through the 26. Once in the winery, the fruit was 100% destemmed into small stainless steel tanks and began a 4—5 day cold soak. Following this, tanks were gently warmed, and fermentation by indigenous yeast began and continued for 10-14 days. Throughout primary fermentation, the tanks were gently punched down by hand twice daily. Once fermentation was complete, the wine remained in tank for 5-7 days of extended maceration, after which it was drained and the skins and seeds went to press to very gently to procure the remaining juice. Both the free-run juice and pressed juice went directly to barrel without settling. After aging for 11 months in 32% new, 20% 1 year, 29% 2 year, 18% 3 year, and 4% 4 year old French oak barrels, the wine was blended in September and bottled in December of 2022.
A juicy and tasty pinot with aromas of dark cherries, sliced mushrooms, chocolate strawberries, cardamom and nutmeg. Medium-bodied, creamy and well-balanced, with fine-grained tannins and a bright finish. Drink now or hold. - James Suckling, 93 pts
