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Coleman Vineyard

Coleman Vineyard Coleman Vineyard is located in the Coast Range foothills of Yamhill County in the Willamette Valley, was initially planted in 1991. The vineyard consists of 13.5 acres of Pinot Noir, clones Pommard, Dijon 114, and Dijon 115, along with 9 acres of Pinot Gris. The site is 300-500 feet elevation with silty clay loams on a fractured volcanic basalt base. The vineyard is close to the Van Duzer corridor, an opening through the Coast Range mountains to the Oregon coast, providing hot summer days with afternoon winds cooling the evening temperatures significantly. We believe this temperature variation, along with the volcanic soils, contribute to the phenolic characteristics and brightness of the wine, providing a structure for aging and signature dark cherry, intense color and flavors. Because of these unique influences, the coastal foothills of McMinnville has filed for an appellation in the Willamette Valley, tentatively known as 'McMinnville'. Our family farm is dedicated to conserving the land for the health of our family, our wines, and for future generations. With this in mind, we strive to cultivate our soil under sustainable land management practices. We use cover crops, compost, and in-row cultivation to produce a natural cycle of nutrition and organic matter in the vineyard.

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Address Web Social
22734 Latham Road, McMinnville, OR, US, 97128 Email: colemanvineyard@msn.com
Phone: 503-843-2707 Web: www.colemanvineyard.com
Fax: 503-843-3845
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Products



  GLACIAL ROCK LATE HARVEST PINOT GRIS
  Pinot Gris Estate
Stainless steel fermented with three selected yeast strains to maintain a crisp, fruity style. There is no malolactic fermentation, and a slight hint of residual sugar balances the bright palate and mineral backbone. For both sipping or enjoying with meals, this is a Pinot Gris that appeals to a broad range of palates. The fruitiness in the wine is a bridge for beginning palates who have mainly experienced sweeter white wines and would like to broaden their wine experience. The mineral phenolic backbone characteristic of Coleman Vineyard Pinot Gris appeals to more experienced drinkers and those who look for particular wines to pair with food.
  Pinot Noir Barrel Select
Our first release! A small amount was cellared and is available in limited quantity. Fermented in small lots with 10% whole clusters, aged sixteen months in fifty percent new French oak. These grapes were harvested at there ultimate ripeness at yields of 1.75 tons/acre.
  Pinot Noir Estate
  Pinot Noir Estate
  Pinot Noir Estate Reserve
Lush red and black berries, spices, and a hint of smoke balanced with vanilla oak and a lingering finish. The Pinot Noir Estate Reserve is a blend of Coleman Vineyard clones Pommard, Dijon 114, and Dijon 115. The grapes were cropped to yields of approximately 1.8 tons/acre, hand-sorted, and then fermented whole berry with selected and native yeast strains in very small temperature-controlled batches. Aged for eighteen months in 70% new French oak, it is a culmination of our most distinct barrels.
  Pinot Noir Estate Reserve
Quite approachable with dark cherry fruit and a hint of spice. The Estate Pinot Noir 2002 is farmed and crafted with the same quality standards as our Pinot Noir Estate Reserve wines, cropped to two tons/acre, hand-sorted and fermented in small lots. To highlight the fruit and structure of this wine, we use four selected yeast strains and twenty percent new French oak. The hint of spice is complemented by 16 months of French oak barrel aging. This Pinot Noir has enough intensity to qualify it for a Wednesday night casual dinner or a Saturday night dinner party. The brightness of this wine marries well with cheese fondue, red pasta sauces, salmon, barbeque meats, pork roasts, and wild mushrooms.
  Pinot Noir Estate Reserve
Lush, ripe, with red and black berries, spices, and a hint of smoke balanced with vanilla oak and a lingering finish. The Pinot Noir Estate Reserve is a blend of Coleman Vineyard clones Pommard, Dijon 114, and Dijon 115. The grapes were cropped to yields of approximately 1.4 tons/acre, hand-sorted, and then fermented whole berry with selected and native yeast strains in very small temperature-controlled batches. Aged for eighteen months in 83% new French oak, it is a culmination of our most distinct barrels.

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