Rich aromas of dark berries, wild flowers, roasted sweet spices with hints of soy and orange blossoms introduce layered, complex flavors of dark berries, earth, roasted fig, and caramelized fruits. Finishes with a backbone of ripe tannins and balanced acidity.
Wine Advocate 90 points - I cant say whether this wine was as savage and brash last year as its 2011 counterpart is today (though Id find that hard to believe), but Vlossak only showed me his 2010 Pinot Noir Freedom Hill this July because he deemed it unready to debut when I visited with him in June of last year. Sour cherry and cranberry are shadowed by high-toned kirsch and mingled with a remarkably sardine-like combination of maritime mineral and savory animal notes. A faint note of caramelized resin points to the influence of oak (otherwise notably absent from the St. Innocent bottlings Ive tasted from this site or from Momtazi) but the palate here is quite fine-grained in contrast with the 2011s youthful astringency and the finish is as penetrating and persistent as it is intriguing. I suspect this will be worth following through at least 2018; though if you were going to serve it today Vlossak and I concur on this it would make quite a meat-tenderizer. (Your tongue might even be the meat that gets tenderized ;- ) (Oct 2013)
St. Innocent Winery was founded in 1988 by Mark Vlossak, the current winemaker and president. Mark’s interest and education in wine began early his father was a wine importer and he was fortunate to taste wine on a daily basis. As an amateur, he produced sparkling wine in 1985-87 and apprenticed with Fred Arterberry, Jr. at Arterberry, Ltd from 1987-1988 and was the winemaker for Panther Creek Cellars from 1994-1999. St. Innocent produces small-lot, handmade wines that are meant for food. St. Innocent has an interest in the Zenith Vineyard (formerly O’Connor Vineyard) in the Eola-Amity Hills where they now have 16 acres of Pinot Noir planted. The winery also works closely with 8 different growers, leasing specific blocks of vineyards to produce terroir-specific wines. A new winery at the Zenith Vineyard was completed in time to receive the 2007 vintage harvest. This 17,500 sq. ft., four story, gravity facility features underground barrel rooms, a temperature controlled crush floor, and a 900 sq. ft. tasting room.
|Pommard and Wadenswil clones are planted on well draining, silty clay loam. Fermented in small stainless steel tanks and aged 16 months in French oak (31% new).