2010 Ponzi Reserve Tops the List

Posted Mon, October 29, 2012 in All Posts

The November issue of Wine Spectator reveals 92 points for the 2010 Ponzi 40th Anniversary Pinot Noir Reserve, topping the list of Oregon wines featured.

"Light and refreshing, with delicate zingy acidity under ripe currant and plum flavors, persisting gently and expressively on the transparent finish. Drink now through 2018."

2011 Ponzi Pinot Gris was also reviewed:

"A fresh white, with lively and distinctive nectarine and citrus flavors, lingering easily on the finish. Drink now."

 

Wine Spectator | November 30th, 2012 issue

Oregon Wine Discussed on BlogTalk Radio

Posted Mon, October 29, 2012 in All Posts

Enobyte's Marc Hinton talks about the Oregon wine industry on BlogTalk radio. Listen for the shout out to Ponzi Dolcetto- one of the state's unique varietals produced.

Listen now

Luisa gets a little help during harvest

Posted Wed, October 24, 2012 in All Posts

Winemaker Luisa Ponzi's canine assistant, Enzo is on his best behavior while she brings fruit into the winery.

Weekend Recap: Harvest Tours

Posted Mon, October 22, 2012 in All Posts

We were so pleased to share Ponzi Harvest with visitors from around the country this past weekend. Four tours through the four-level gravity-flow facility were offered to guests, with insightful commentary from Direct Sales Manager, Jeff Mathews.

The tour led groups through the winery, and the stages of the winemaking process. Lucky guests saw fruit brought into the crush pad and processed, fermentor punch downs and barreling. 

Following the tours a harvest lunch was served featuring seasonal ingredients, paired with Ponzi wines.


 

Harvest Update

Posted Mon, October 22, 2012 in All Posts

Harvest can often be grueling, with long hours and plenty of physical work, but in years like 2012, a beautiful vintage makes it all worthwhile. At this point, most of the Pinot noir has been processed and is now receiving manual punch downs twice daily throughout fermentation. Pinot lots that have completed the primary fermentation are then gently pressed and feed by gravity to the barrel room. Pinot enjoys 12 hours in a settling tank before making its way to barrel. Just a handful of barrels have been filled, dozens go!