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Subject: 2004 Le Cadeau Pinot Noir Rocheux

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Winetex

Austin, Texas

Master of Wine
Posts:10573

03/21/2007 9:08 PM
Another winner. A very interesting concept to have three wines made from the same vineyards with three different winemakers. The wines present quite differently but ultimately the same "right stuff" is there. 2004 Le Cadeau Pinot Noir Rocheux - USA, Oregon, Willamette Valley (3/21/2007) 91 with upside potential. Of the three cuvees this one had the most weight, length but unfortunately oak. We really liked the earthiness of this wine along with the sophisticated style. Balanced but not quite ready to drink. [~$40; Decanted 30 minutes and needed it; next bottle up in 2008] (91 pts.) Posted from CellarTracker

winebrat

Sacramento, Ca.

Barrel Sampler
Posts:2326

03/22/2007 4:23 AM
love the wines as well, but I believe the Tres Sabores winery started this idea years ago with Zinfandel.

"Everyday is worthy of a glass of sparkling wine" - Andrea Immer MS

Winetex

Austin, Texas

Master of Wine
Posts:10573

03/22/2007 9:21 AM
No doubt it's a cool idea if your vineyard sources are good. A little more info from the back of the bottle: The Rocheaux fruit comes from the rocky west side of Le Cadeau Vineyard; this cuvee was created in consultationn with Harry Peterson-Nedry and the winemaking team of Chehalem Winery.

DukeRiley

McMinnville, OR

Barrel Racker
Posts:1982

03/23/2007 12:50 AM
Having pulled a number of rocks out of that vineyard, I can attest to the fact that it is very rocky. I just wish that Tom had planted a little chardonnay over there...

Heater Allen Brewing www.heaterallen.com

Tom Mortimer User is Offline

Grape Destemmer
Posts:72

03/24/2007 10:30 PM
Rick, Chardonnay keeps calling to me! I'm likely out of space at Black Hole Vineyard, but I'm considering another project that might get me some Chardonnay. Winetex, The '02 had oak on the tail-end for a long time; it is now fully integrated. The Rocheux is "a pup"; in 12 - 18 months I believe it will be nicely integrated. The amazing thing is how much weight this wine has put on-- when it came out of the tank and went into barrel, it was pink and watery. We weren't sure we had a viable cuvee... and then it just got bigger, and bigger, and richer, and bigger... I'm not sure where it ends, but it has turned out to be a pretty good wine. My best guess is that in 12-months it will be really nice. Tom Le Cadeau

Tom Mortimer User is Offline

Grape Destemmer
Posts:72

03/24/2007 10:38 PM
Winebrat, The notion of individual cuvees from certain sections of the vineyard is something that grew out of a clear sense that there were multiple things happening on the site, and wanting to capture those elements individually to see what they were all about. We really didn't set out to be "innovative" with the three cuvee concept, especially because folks like Al Brounstein at Diamond Creek, and Hendry have done parcel or block-designated wines for years. In some respects, what we're doing is not substantially different than, for example, Pisoni or Shea, where vineyard designated wines from their fruit are made by a variety of winemakers. The only difference is that I have captured the winemakers under the Le Cadeau label, vs. their own labels, or other labels. That said, it really helps to understand why I'm doing what I'm doing if you visit the vineyard. Between the clones, soils, and "aspect" of the site, it is clear that there's easily room for 3-cuvees from the site. Beginning in '06 there will be a fourth cuvee, and I'm equally excited about that wine. Tom Le Cadeau

Seamus Campbell User is Offline

Portland, Oregon

Grape Sorter
Posts:375

12/21/2007 12:58 PM
Opened and decanted for 45 minutes. Broad nose of cooking spices. As this warmed a bit, it went through a phase of intense sour dill and red cranberry and raspberry flavors. At cellar temperatures this was a little short. With air and warming it developed into a rich, warm-bodied wine with good length, balanced acid, and moderate tannin. Black cherry fruit developed as the wine evolved. I could imagine someone being offput by the strong dill, but I really liked this wine.

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