Appassionata, Fortissimo, 2013
Appassionata, Fortissimo, 2013
- 75cl
- 13.5%
- Red Still
- Pinot Noir
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Optimal drinking window: Now - 2035
Appassionata Estate started as a passion project for the acclaimed German winemaker Ernst Loosen. Driven by his lifelong love for the world’s great Pinot Noirs, Erni was drawn to Oregon nearly thirty years ago. Through numerous visits, during which he collected wines and made lasting friendships, he recognised the unique potential of the Willamette Valley.
The 2013 Fortissimo is a full-bodied wine of great depth and concentration, with a long, satisfying finish. It can be enjoyed now for its youthful vigour but also has the potential to age gracefully.
The 2013 is now entering what we'd call its sweet spot — the primary fruit has softened and the oak fully absorbed, while the secondary earthy and savoury notes are becoming increasingly expressive. Over the next three to four years it will develop further complexity, with dried fruit and forest floor qualities becoming more prominent. From around 2029 it will likely begin to plateau, offering a quieter, more contemplative style. By 2035 the fruit will start to recede and it would be wise to have finished the last bottle before then.
What the critics say:
"Soft ruby rose in colour, crushed rose petals on the nose, rose buds, redcurrant, so softly spoken and yet with concentration and lift. At the tertiary stage now 10 years old, forest floor and black truffles, gently stretching out on the finish, beautiful. Winemaker Timothy Malone, owner Ernie Loosen, Bob Bertheau former winemaker for Ste Michelle for almost two decades, and long term friend and collaborator with Ernie Loosen, now consultant."
"The current release of the Fortissimo Pinot Noir, at 10 years on. It's an exercise in ageability that shows the calibre of Pinot Noir coming from the Willamette Valley. It was a nearly perfect vintage until late September rainfall caused some disease pressure and difficulty harvesting in the muddy vineyard rows. However, all of that feels like ancient history in this elegant and accomplished Pinot Noir. Still so well knit together at over a decade, this Pinot Noir shows elegant aromatics, with sweet red berries combined with cloves and forest floor. The palate shows finesse and still carries plenty of structure; sweet cherry flesh, rooibos, and pomegranate show depth and complexity through the finish."
Tasting Notes
AppearanceDeep ruby with a garnet rim, still vibrant for its age with good clarity.
NoseDark cherry and blackcurrant lead, underpinned by forest floor, dried rose petal, and a light dusting of sweet spice from well-integrated oak. There's a flinty, iron-edged quality.
PalateMedium to full-bodied with silky, fine-grained tannins and a core of dark fruit that carries real precision. The acidity is fresh and alive — a hallmark of the 2013 vintage — giving the wine genuine length and definition. There's a savoury, earthy quality on the mid-palate that adds interest.
FinishLong and mineral, with dried herbs and a faint graphite note that lingers well after the fruit has faded.
We think this wine would go well with
Serve at 16-17°C — cool enough to keep the acidity lively, warm enough to open the fruit. Decant for at least 30-45 minutes; the wine has had time in bottle but benefits from a little air to fully express itself. A large-bowled Burgundy glass is the right choice here, giving the aromas room to gather and the wine space to breathe as you drink.
The 2013 vintage in Willamette Valley threw producers a curveball with a growing season that started promisingly but kept everyone on their toes. Spring arrived early and warm, pushing budbreak ahead of schedule, but then Mother Nature applied the brakes with a cooler, wetter summer than usual. September saved the day with dry, warm weather that allowed for extended hang time, though harvest stretched well into October for many producers who waited for full ripeness.
What emerged was a vintage of restrained power rather than the exuberant fruit-forwardness of warmer years. The Pinot Noirs show lovely precision and mineral backbone, with red fruit that speaks quietly but persistently, whilst the Chardonnays display crystalline acidity and citrus drive that makes them thoroughly food-friendly. We find these wines drinking beautifully now but reckon they've got the structure to reward patience until 2028 or beyond. Not the showiest vintage from the Valley, but one that grows on you with each glass.
FAQs
What does Appassionata Fortissimo taste like?
Dark cherry and blackcurrant with forest floor, dried rose, and an iron-edged minerality. The tannins are silky and the finish long and savoury.
When is the best time to drink this wine?
It's drinking well now and will continue to do so until around 2035. The 2013 vintage produced wines built on freshness and structure rather than weight, so there's no rush, but equally no need to wait.
What food should I serve with this wine?
Classic Burgundian pairings work beautifully here: beef bourguignon, coq au vin, or a rack of lamb. If you want to go local, Époisses cheese is surprisingly good alongside old-vine Gevrey Pinot Noir.
How should I serve this wine?
Serve at 16-17°C in a large-bowled Burgundy glass. Decant for 30-45 minutes before pouring to let the aromas open up fully.
Is this wine worth cellaring?
Yes, if you have the patience. It's already rewarding but has more to give over the next several years. We'd plan to drink it between now and 2035, with the window from 2027 to 2032 likely being its finest hour.
OUR GROWERS
Appassionata Estate
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