Hello and Welcome,
These are the Dog Days of
summer. No matter how you do it, the rule is to stay cool. A crisp refreshing
Rosé can go a long
way to achieving that goal. It is the perfect summer accessory for your
poolside table, or alfresco dining.
Pinot in Pink is a Rosé of
Pinot Noir fermented in stainless steel after limited juice exposure to the
skins. The result is a light bodied and refreshing wine with purity of fruit, a
rich mid-palate and a lingering finish. After all, this is Pinot Noir!
Here is a refreshing summer
wine that respects you for who you are, whenever you can find the time. Perhaps
you are dockside with oysters and a tantalizing Granita, or along the river
with fresh strawberries, cheese and a baguette. Surely, the evolving colors and
shapes of the ever-changing sunset complement your style.
And if you are ready for a
little summer intrigue, we would like to introduce you to the Bellpine Pearl Rosé. Bellpine Pearl is a
pale Rosé made from gently pressed wings of Pinot Meunier and Pinot Noir. We
were on our way to making a sparkling wine and stopped here.
Both Pinot Meunier and Pinot
Noir clusters have small fruiting tendrils or “wings”. These wings typically
flower about a week or so after the main cluster. And as you would expect, they
ripen about a week or so after the main cluster.
We leave them to slow down
sugar accumulation. Then just before harvest time we thin the wings off.
However, we found the flavor and acid profile of these Pinot Meunier and Pinot
Noir wings to be perfect for an elegant, stainless steel fermented dry Rosé.
Kindest Regards,
Dena & Ernie
About Amalie Robert Estate:
It was the spring of 1999 when
we happened upon Bob and his Montmorency cherry orchard. We had been studying
soils and climate in the Willamette Valley and doing our level best to evaluate
as many wines as we could. It didn’t take too long before Ernie said, “Bob, I
got here too late. You have your cherry orchard sitting on top of my vineyard.”
We chose the Willamette Valley
because it was the last best place on the planet to grow Pinot Noir. All of the
other planets had one issue or another - soils, climate or the proximity to
established markets were some of the most significant drawbacks.
And so it began. April of 1999
is when we became cherry growers for just long enough to bring in the harvest.
From there on out, our singular focus was to develop our 60 acre property into
a world class vineyard and traditional winemaking operation that we would own
and operate ourselves.
The benefit of starting with a
cherry orchard is that you are not buying someone else’s vineyard and their
deeply rooted mistakes. You have the opportunity to make your own mistakes -
and learn from them. From those humble beginnings we decided on our own
rootstocks, vineyard spacing, trellis design, varieties of wines to grow and
their specific clones. We learned how to farm wine to showcase the inherent
qualities of our vineyard. We had help from some great and patient mentors
including Bruce Weber, Dick Erath, Mike Etzel, Steve Doerner, and many, many
others.
When it came time to design
the winery, we only wanted to build one, so we found the best architect with
the most experience in the Willamette Valley and that was Ernie Munch. Aside
from the aesthetics and site placement, the guiding principle was gravity flow.
Our crown jewel is the 1,200 tons of below grade concrete that maintains our
naturally climate conditioned barrel cellar and the 500 or so barrels entrusted
to mature our wines.
And what about the name? Amalie
Robert is a combination of Dena's middle name, “Amalie” (pronounced AIM-a-lee)
and Ernie's, “Robert.”
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