Lemelson Vineyards Thea’s Selection Pinot Noir 2015 | 93 Points of Organic Farmed Splendor
Lemelson Vineyards Thea’s Selection Pinot Noir 2015 presents medium ruby-garnet in color. Vibrant nose of fresh red cherries, wild strawberry, with crushed violets, red rooibos tea, perfumed spice notes, and fresh thyme. Vibrant on the palate showing finely packed, yet supple tannins, refreshing acidity. The finish is long and harmonious, showing off perfectly ripe fruit, with a hint of spice. Drink now-2029.
93JS | There is a wealth of dried lavender on the nose of this pinot noir as well as herbs, vanilla, and red plums. The palate is nicely fresh but with plenty of red apple fruit, grainy tannins, and a fruity, chewy finish. Drink Lemelson Vineyards Thea’s Selection Pinot Noir 2015 in 2020.
90Vinous | Lemelson Vineyards Thea’s Selection Pinot Noir 2015 displays a deep vivid red. Aromas of black raspberry, cherry pit, and pungent flowers pick up hints of licorice and succulent herbs with aeration. Juicy and broad in the mouth, offering bitter cherry and dark berry flavors that pick up a spicy nuance and become more energetic on the back half. The floral note repeats on a long, gently tannic finish that shows no rough edges.
Lemelson Vineyards began as a dream — a dream to create a winery that celebrates innovation in technology, sustainability in agriculture, and tradition in winemaking. Eric Lemelson started Lemelson Vineyards with the intention of building something that would not only serve our consumers, but also the longevity of the pristine state that he calls home. Utilizing organic farming methods and gravity flow production, we craft estate grown Pinot noir, Pinot Gris, Chardonnay, and Riesling from some of the finest vineyards in the Willamette Valley.
Since the inaugural release of the 1999 vintage in October 2001, Lemelson Vineyards is dedicated to producing some of the world’s finest Pinot noir. So, Eric Lemelson fell in love with Pinot noir’s subtle flavors and distinct textures early in the 1990s. He planted his first vineyard in 1995, five years after moving to a Yamhill County farm. Two years later, realizing that he loved the work involved in growing wine grapes, he planted an additional 30 acres of Pinot noir and began planning for construction of a sophisticated, gravity-flow winery.
Winemaker Matt Wengel
While graduating with honors from the UC Davis Viticulture and Enology program was just the start for Matt. After completing several harvests in Sonoma County, he journeyed to South Africa, where he swam with Great White sharks off the coast while making wine in Stellenbosch at Warwick Estate. Later he learned Spanish in the Bio-Bio Valley in Chile, while getting to know Chilean winemakers and the wonderful local culture.
Matt next came home to the U.S. to work in upstate New York and Hunt County. While aspiring to almost freeze to death making ice wine and delicious, crisp dry Rieslings. He then returned to California to a position at Stags Leap Winery in Napa Valley. However, before moving to Oregon, he most recently worked at Clos Pegase. There, for a few more years as associate winemaker and made various other Sonoma County brands on the side. Matt has always wanted to come to Oregon and is loving making beautiful wines at Lemelson Vineyards. Lemelson’s commitment to terroir-driven, minimalist intervention winemaking from organically farmed estate vineyards is his dream-come-true job.