Winter gave way to a cool and wet spring, resulting in an April bud break in the Willamette Valley. With warming in May and June, vineyards produced more clusters and larger clusters per vine. Gentle handling and de-stemming at the winery retained freshness and preserved the texture sought after in Pinot Noir. The juice was fermented on the skins for 15-20 days at 80-90F, then gently pressed to stainless steel for settling. The wine was then aged in a mixture of oak and stainless steel for seven months before being racked clean prior to blending and bottling.
2017 Willamette Valley Pinot Noir
Brimming with fresh blackberry and plum aromas, our Willamette Valley Pinot Noir gains earth and herb nuances with time. Ripe red plums and red cherries dominate the smooth palate, accented by a dash of herbs.
100% Pinot Noir
100% Willamette Valley
8 56442 00560 4
Versatile and food-friendly, this Willamette Valley Pinot Noir pairs exceptionally with oven-baked salmon, sage and butternut squash ravioli or roast pork with a cranberry glaze.
“While the dark blue and purple fruit perfumes the glass, this bouncy textured red is light and lithe on the tongue. Fresh, with hints of earth. Spiced blackberry and licorice add depth to the mouthfeel and coffee-mocha and sassafras add a savory touch.”
92 POINTS, THE TASTING PANEL
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