Nicolas-Jay is a Pinot Noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and renowned music and media entrepreneur, Jay Boberg, lend ther individual talents and shared dedication to the winery, where traditional French winemaking meets Oregonian terroir.
The fruit is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of Pinot Noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills, and our expressive Bishop Creek vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic, and live certified vineyards.
Harvest & Vinification
Warm, sunny, dry weather created the ideal harvest conditions in 2014. Winemakers and growers were able to hang fruit until their optimal ripeness and maturity without impending rain and disease pressure. Clusters were hand-picked and gently placed in 2 layers in small 1/8th ton cherry bins, protecting the fruit from compaction so that they arrive at the winery intact for hand-sorting. 5-7 day cold soak; slow, native fermentation. Gentle pump-overs twice daily; pigeage 1-3 times daily. Pressed gently and barreled down after 24-36 hours of settling. 15 months elevage in 33% new French oak. Bottles December 2014
unfined and unfiltered.
Willamette Valley Pinot Noir
Harvest: Nicolas Jay works closely with vineyard managers and growers to ensure picking each and every vineyard block at the most ideal time. All decisions are guided first and foremost by flavor development, which leads to balanced wines that are expressively true to the vintage. The fruit is harvested in small bins (traditionally used for cherry harvesting) in order to guarantee that the grapes remained pristine. These bins allow the grapes to be layered only a few clusters on top of one another, ensuring whole, ripe berries make it safely to the winery for destemming. Then, each lot is gently and carefully sorted, making certain nothing below standards makes it into the small fermentation vats.
Vinification: Long, native fermentations are nurtured over an average of 21 days per lot, encouraging suppleness and complexity by gentle aeration and extraction through pump-overs and constant sensory analysis. The grapes are delicately pressed at low pressures so as not to harden the mouthfeel, but rather to celebrate the purity of fruit and the silky tannins the fermentation style achieved.
Harvest Dates: Early to mid-September
Aging Process: Aged for 15 months in French Oak (About 30% new wood)
Grape Varietal: 100% Pinot Noir
Alcohol Content: 13% by Vol
“Blending grapes from four different sub-AVAs, this shows a sleek and detailed mix of fruit—strawberry, plum and cherry—married to just the right amount of new French oak (one third of the barrels).”-93pts, Editor’s Choice, Paul Gregutt, Wine Enthusiast
“A lovely and delicately complex wine, with expressive violet and raspberry aromas and harmoniously layered cherry, floral tea and stony mineral flavors that glide through a long finish.” 91pts, TF, Wine Spectator
“Intense aromas of fresh raspberry, cherry and five-spice powder; a sexy floral nuance…Sweet and seamless on the palate, showing very good heft and focus to the sappy red berry, rose pastille and spicecake flavors.”-92pts, Josh Raynolds, Vinous
**LISTED IN WINE SPECTATOR’S “TOP 100 WINES OF 2016″**
“Broad, expressive and light-footed, this brims with cherry, plum licorice, and cashew flavors that keep singing on the focused finish. Drink now through 2024.”-93pts, Harvey Steiman, Wine Spectator
“…complex, highly perfumed bouquet evokes ripe red fruits, cola, Asian spices and rhubarb, plus a suave floral topnote…This is quite an impressive wine for a “basic” bottling, much less a freshman effort.”-92pts, Joshua Raynolds, Vinous
“A stunning debut for this new boutique…Deep and penetrating fruit flavors of blackberry and raspberry are buttressed by ample, proportionate acids and tannins. There’s a graceful touch of fresh herb, along with black tea and clean loam.”-94pts (Editor’s Choice), Paul Gregutt, Wine Enthusiast