Iron Gate Auctions
Timed Auction

IronGate Fine Wine Auction

Tue, Feb 6, 2024 10:00AM EST - Tue, Feb 13, 2024 08:00PM EST
  • 2015
  • 750ml
  • USA
  • Oregon
  • Willamette Valley
  • Pinot Noir
  • Red
  • DD4504
  • DD4509
Lot 1215

2015 Hope Well Pinot Noir - 750ml - 6 bottle(s)

Estimate: CAD$480 - CAD$700

Bid Increments

Price Bid Increment
CAD$0 CAD$20
CAD$500 CAD$50
CAD$1,000 CAD$100
CAD$2,000 CAD$200
CAD$3,000 CAD$250
CAD$5,000 CAD$500
CAD$10,000 CAD$1,000
CAD$20,000 CAD$2,000
CAD$50,000 CAD$5,000
CAD$100,000 CAD$10,000
This lot is comprised of 6 bottle(s) of 2015 Hope Well Pinot Noir - 750ml. Estimate for this lot is between $480 - $700 with a reserve of $360. The bottles in this lot come from collection 11452.

Condition

3 Cm

All lots are located in Calgary, Alberta, Canada.  Confirmation of pickup or delivery of Iron Gate Commercial Auction winnings must be made within 60 days of auction close. Thereafter, your winnings will be subject to storage fees, including a $75 setup, subsequent $5.00/case/month and $1.25 per bottle fee for inventory services. If no contact has been made within two years, auction winnings will be considered abandoned.

 

It is the responsibility of the buyer to make all arrangements for insuring, packing and removing the property purchased and any assistance by the Auctioneer, or the employees of, agents or contractors in packing and removal shall be rendered as a courtesy and without any liability to them. The Auctioneer shall not be liable for any errors or omissions or damage caused by packers and shippers, notwithstanding the fact that the Auctioneer may have recommended such shippers or packers to the purchaser.

This consignor is based in Alberta and is selling the collection left to her by a family member. The collection, consisting mainly of top California producers, was amassed throughout his life and stored in a climate-controlled cellar.
Winemaker notes- Grapes were harvested 106 days after bloom as flavors peaked and still had good ‘cut’ (natural acidity) and allowed an ambient soak with no dry ice and less than 20 parts SO2. This was to allow the good guys to begin primary fermentation naturally. Once fermentation began, the must was given one gentle pump-over to homogenize. I avoid aggressive cap management, so punch-downs are more like gentle press-downs, with just two pump-overs at peak temperature. The wine was pressed when nearly dry, and allowed to creep through the last gram of sugar in barrel as it started malolactic fermentation. 2015 was a very warm year, so I barreled after 12 months to preserve the freshness and energy of the moment.