10 months in 25% new French oak
2013 Pinot Noir Estate
Aromas of dark berry fruits and cherry cola with hints of mint lead into more berry notes on the palate, with a structured, long finish.
Sourced from own-rooted and grafted vines planted between 1985-95 and consisting of the three heritage clones of Pinot Noir: Wädenswil, Pommard, and Gamay Beaujolais plus later plantings of Dijon 115, 667, & 777. Our estate bottling is a reflection of the philosophy of winegrowing pioneers in the Willamette Valley.
The grapes were harvested by hand, sorted, and destemmed. Then, the fruit underwent a five day cold soak. After fermentation began, the must was pumped over and punched down twice daily until dry. After fermentation was complete, the must was pressed, combining press fractions. The wine settled overnight then was racked to 25% new French oak barrels and aged for ten months.