Joe Dobbes, owner and winemaker is a busy guy. His passion for wine fuels endless energy. He has been making wine in Oregon for over 20 years and his passion increases with each vintage. Driven to perfection Joe is a consummate winemaker and dedicated to Oregon wines, even though his calling began in France. Jovino Pinot Noir represents an expression of Oregon's most celebrated varietal, pinot noir. The grapes are sourced from multiple Oregon AVA's (American Viticultural Areas). It was created specifically in response to overwhelming requests to produce a restaurant-only brand of Oregon Pinot Noir. Joe took into consideration a combination of factors. Buyers needed a wine that was just right a delicious wine that exhibited all of the gorgeous, desirable qualities of an Oregon Pinot Noir without the price tag. Therefore, the Jovino label was introduced in limited quantities to a few select high-end restaurants in 2006. The wine is elegant, rich and food-friendly. It has impressed many and the demand continues to increase with each vintage.

Wine maker notes

Each specific vineyard was farmed to approximately 2 tons per acre with one cluster per shoot in order to maximize exposure for full ripening. Each site contributes particular nuances that lend a multi-layered complexity to the blend. Grape clusters were de-stemmed with approximately 70% whole berries intact in the fermenter. The must underwent a six-day pre-fermentation cold soak at 45-50 degrees prior to heating to initiate indigenous fermentation. Each lot was punched down three times per day and pressed out between ten and sixteen days total fermentation time. The young wine was introduced to barrel within sixteen hours of pressing and was racked twice prior to bottling nine months later.

Technical notes

Acidity: 5.40 g/Liter pH: 3.52 Barrel Aging – 10 months in French oak barrels Vineyard Source – 90% Willamette Valley, 6.5% Rogue Valley, 3.5%Umpqua Valley