2024 Tasting Notes Willamette Valley Pinot Noir

$55.00

2024 Tasting Notes Willamette Valley Pinot Noir

Name: 2024 Tasting Notes Willamette Valley Pinot Noir
Brand: Ponzi Vineyards
SKU: 24PN803P
Price: 55.00 USD
Availability: InStock

A Drae Slapz x Ponzi Vineyards Collaboration.

We believe great wine deserves a great soundtrack.

Wine is the reason we gather. Community is the point. This is your invitation to listen closely, taste thoughtfully, and be fully present.

Tasting Notes, by Drae Slapz, explores the relationship between sound, culture, and taste. This Willamette Valley Pinot Noir was crafted to create a conversation. Blended together by Drae and Ponzi Vineyards, it carries the same intention Tasting Notes brings to every room: approachable enough to welcome anyone, serious enough to reward attention.

Sip, listen, and let it blend.

TA: 6.1 g/LpH: 3.49Volume: 750 mLABV: 13.5

$55.00

Shipping calculated at checkout.

Winemaker Notes

The 2024 vintage demanded patience — and rewarded it. Hand-sorted fruit, native fermentation, five days of cold soak before things got going. Ten months in barrel, mostly new French oak, then a slow move to neutral to let the wine settle into itself. What we got back: spice, structure, and layers that keep revealing themselves the longer you sit with it — the same way a good track does on the third listen.

Pairings

Braised Short Ribs

Shrimp & Grits

Honey Fried Lion’s Mane Mushrooms

Honey Butter Cornbread

Peach Cobbler with Vanilla Bean Ice Cream

Occasions

Sunday Dinner

Date Night

Girls’ Night In

Celebrating Big Wins

When the Playlist Gets Serious

In the vineyard

2024 opened slow. A cool spring delayed budbreak — our Avellana Pinot Noir blocks broke around April 1st, with full emergence not until April 22nd, and low diurnal swings brought more variability across our clonal massale selections.
Bloom stretched across a wide window through late May and June as cool conditions held, producing a diverse fruit set across the vineyard. July turned hot, with several spikes but nothing past 105°F — a ceiling that let the vines keep photosynthesizing and building cells instead of shutting down. Spring's water reserves fueled vigorous canopy growth that shaded clusters through the heat. August cooled off, with intermittent rain and slow, even ripening that built phenolic maturity without losing balance. September into October stayed cool and dry — strong acid retention, extended hang time, an unhurried harvest. Some of the highest-quality fruit we've seen at Ponzi.

IN THE CELLAR

Fruit was hand and optical-sorted, then moved to open-top stainless steel for a five-day cold soak ahead of native fermentation. We worked the caps with punchdowns through the soak, shifted to pumpovers twice daily at peak ferment, then back to punchdowns as the wine finished near 12 brix. Malolactic completed in barrel, where the wine aged ten months in roughly 40% new French oak before moving to 100% neutral oak — enough new wood for structure, not enough to crowd the fruit. The result: spice built into its bones, tannins present but never demanding, and a finish that keeps going.