2011 Ayoub Wines Pinot Noir Estate Vineyard

“The first part of the 2011 Pinot Noir Estate Vineyard was picked in October, and the second part at the beginning of November,” relates Ayoub. Vintage-typical citrus oils and amalgamation of freshly crunchy and distilled red berries reach an extraordinary degree of pungency and penetration here both aromatically and as projected onto the palate. There isn’t a lot of color but there is a striking sense of primary juiciness and levity – in those respects, too, very vintage typical. Yet at the same time there is a subtle suggestion of creaminess reinforced by hints of vanilla and toasted pecan from the barrel – whose influence, however, in no way precludes an energetic onrush of sap. Red currant and sour cherry are steeped with their pits and seeds; mingled with lemon and tangerine rind; and dusted with cardamom and black pepper, then pick up black tea smokiness and saliva-liberating salinity en route to a mouthwatering, mouth-shaking and eye-opening finish. AThis is typical estate wine,” suggests its author. “It was delicious in barrel, but after it goes into bottle it says ‘come back and see me in a few years’.” He suggests waiting 7. If this wine really is in any sort of evolutionary trough whatsoever, then a truly awesome show must await those who hold some bottles. I suggest savoring periodically through at least 2022. (There are 360 cases.) I met Mo Ayoub this year at his four-acre property of dozen year-old, clonally diverse vines (dry-farmed since 2005) high in the Dundee Hills, and the array of wines I tasted – including two older vintages for the first time; several for the second; and stunning collections from 2011 and, in barrel, 2012 – left me in no doubt that his fanaticism is paying off in some of the most exciting wines produced anywhere in North America not to mention the Willamette Valley. “Paying off” might, though, have been a painfully poor choice of words, because taking the aforementioned fanaticism and the low yields, extreme selectivity, and labor intensiveness it implies together with the prices Ayoub asks (wishing to retain a perhaps equally fanatic devotion among his clients), it’s clear he can’t be putting much, if anything, on the bottom line. In fact, any returns are presumably what he’s plowing into a significant expansion of the tiny cellar attached to his house as well into securing the option and then planting – with Chardonnay as well as Pinot – a new, impressively situated site near (and larger than) his existing estate, a spot that it’s amazing could have remained unplanted until now. (Possibly the steepness deterred potential farmers.) All this, plus – as noted in my extended introductory notes for Issue 202 – Ayoub still makes his living as an engineer in California. It awes and exhausts (as well as worries) me just thinking about him, and I hope he can soon devote his attentions entirely to his calling as a vintner. When he testifies: “I never worked by butt off harder than in 2011,” I’m exhausted just thinking about what that might, coming from his lips, imply. By Ayoub’s reckoning, the skins were thinner not to mention more disease-prone than in 2010. Even after stringent selection of what made it to the fermenter, he was still left with two barrels of Pinot that he rejected for his “Memoirs” blend. AI have no idea what I’m going to do with them yet,” he said. “Probably it’ll be like 2007 when I ended up pitching two down the drain.” Most of the 2011 musts were chaptalized to arrive at around 13% finished alcohol. As usual here, the fruit underwent close to a week of cold soak; and fermentation temperatures were kept on the low side. Both whites and reds were bottled already in September, 2012. The amicable but redoubtable Robert Brittan, incidentally, continues to offer Ayoub consultation. Tel. (503) 554-9583