2016 Fullerton Wines Five Faces Pinot noir
500 cases produced
Native yeast fermentation, 30% whole cluster
Sourcing grapes grown on both volcanic and sedimentary soils, Fullerton Wines used Pinot noir clones 113, 114, 115, 667, 777, Pommard, and Wädenswil for this Willamette Valley cuvée. With no fear of the complicated, winemaker Alex Fullerton used a combination of open-top, closed-top, and rotator barrels during the fermentation process. Allowing native yeasts to work their magic, 30% of the grapes were pressed whole cluster, along with another 30% underwent extended maceration. Extra skin contact imparted more color and additional flavors before being aged in 25% new French oak barrels for 11 months. The finished wine is versatile and very food-friendly!
I loved the aromatics of this Pinot! While it had classic Willamette Valley Pinot noir notes of red cherries and forest floor, I also smelled raspberries, blueberries, figs, and bacon fat.
Well-structured with a level of acidity that runs evenly from start to finish, I tasted those red cherries from the bouquet. Other fruity flavors emerged– tart cranberries, red plums, and pomegranates– combined with white pepper and cherry cola. This Pinot had a broad, fat mouthfeel with cat tongue-like tannins that ended in a mocha and nutmeg spice finish.
Food pairing suggestions:
Truffle quail with fingerling potatoes, pasta with portobello mushrooms, caramelized onions and goat cheese, or seared tuna tataki quinoa bowls.
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Check out our tasting notes on other Fullerton wines:
2017 Fullerton Wines Five Faces Chardonnay
2019 Fullerton Wines Fizzy by Nature Viognier