This is a predominantly Tone & Backbone wine, but it shares structural nuances of Smooth & Silky as described in the tasting note below.
Tasting Notes
Straddling Tone & Backbone and Smooth & Silky, there are notes of bramble, and red and black cherry fruit, followed by flavors of rose, herbal tea, and forest floor in the long, mineral-driven finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Pinot Noir is arguably the most revered grape variety in the world with origins in Burgundy, France where the best expressions can still be found. Pinot Noir is not only a tough grape to grow, it also shows miniscule differences in terroir arguably more than any other grape variety. Stylistically, it is generally higher in acid and lower in tannin but can vary depending on the location, and winemaking technique. It is very versatile with food, and shows a range of flavor from red and black fruit, floral, spice, earth, and mineral qualities.
LVI is our proprietary brand where our focus is to partner with the best winemakers around the world. The name, LVI, alludes to the Roman numeral equivalent of 56, a playful nod to the taste56 brand. Our first project is a collaboration between Rose & Arrow and taste56 with the goal of creating a Pinot Noir that speaks to the special terroir of the Willamette Valley in Oregon, the result of the Missoula floods and volcanic activity which occurred thousands of years ago.
James Fantaci, our Founder & CEO, blended this wine from barrel in July 2023. He worked alongside Felipe Ramirez, the winemaker at Rose & Arrow, and Pedro Parra, the famed terroir specialist. Our Pinot Noir is a blend of four tiny neighboring vineyard sites, 60% of which feature more dark fruit with an earthy quality indicative of vines grown on volcanic soils complemented by 40% of the blend made from higher-pitched red fruit and minerality from vines grown on sedimentary soils.
The ultimate blend is a testament to importance of terroir. Each site was within the same overall vineyard within a stone’s throw from each other, but each site was identified because of differing soil compositions features the unique respective qualities of each to create a wine of depth, energy, and a sense of place.
Red Cherry
Forest Floor
Mineral
