Country-neutral wine evidence
Adelsheim Pinot Noir 2019 Wine (75cl)
Adelsheim Pinot Noir 2019 Wine (75cl) is recorded as 2019 red wine made from Pinot Noir. BottlePicker combines the recorded bottle identity with structured wine evidence; retailer prices remain separated by country and currency.
| Producer | Adelsheim |
|---|---|
| Vintage | 2019 |
| Wine style | red |
| Grape | Pinot Noir |
| Bottle size | 750ml |
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Bottle · grape · place
What is in this wine, and where it grows
The wine
Adelsheim Pinot Noir 2019 Wine (75cl) is recorded as a 2019 red wine made from Pinot Noir.
Typical grape profile: Pinot Noir — Red fruit (cherry, cranberry, red plum), earthy and floral notes, silky texture. The finished bottle can differ with vintage and winemaking.
The vineyard evidence
No verified vineyard or named parcel is linked yet. BottlePicker therefore does not assign a soil, elevation or site temperature to this bottle from its regional name alone.
Soil structure and vine density
No site-specific soil or planting-density record is available for this bottle.
Growing-temperature context
For general cultivar-level heat guidance, see the Pinot Noir growing profile. BottlePicker does not apply a generic range to this bottle without a verified vineyard link.
Source-supplied bottle description
Retained as supporting identification copy; the structured facts and evidence links above are kept separate.
This premium pinot noir displays bright aromas of pomegranate and raspberry on the nose and the palate as well as a light touch of nutmeg and cinnamon. Elegantly textured with seamlessly integrated with silky, textural tannins. Ninety-four percent of the grapes used in this wine were sourced from 10 of Adelsheims estate vineyards: 53% from the Chehalem Mountains and Ribbon Ridge American Viticultural Areas (AVAs), 16% from Yamhill Carlton, 22% from the Eola-Amity Hills,and 3% from the Dundee Hills. The remaining 6% was derived from non-estate vineyards throughout the Willamette Valley. After hand-harvesting, the grapes were gently de-stemmed into open-top fermenters, followed by a four to six day cold soak for greater flavour and colour extraction. The grapes were then inoculated with a commercial yeast and punched down two or three times per day during their 7 day fermentation. After pressing, the wine was transferred into traditional small French oak barrels (20% new) where it was aged for approximately 10 months.
Evidence boundary
This page combines the recorded bottle identity with linked source records. An exact region-name match supplies regional context but does not prove that this bottle carries the protected designation. A vineyard is only shown as bottle-level evidence when a wine-to-vineyard link exists. BottlePicker does not infer a vineyard, soil or site climate from a retailer title.