2016 Pinot Noir Willamette Valley
Aromas of blackberries, pepper, cloves, peat moss, and tea with hints of licorice and violets. On the palate, this wine is nicely balanced, with integrated tannins, and powerful flavors of boysenberries, raspberries, and cola. Clove, allspice, and a hint of licorice linger in the long finish.
The grapes were harvested by hand, sorted, and the first third was layered whole cluster into 1.5-ton bins, filling with destemmed fruit. Fermentation began after a six-day cold soak. During active fermentation, the vats were pumped over and punched down twice daily and pressed at dryness. The wine settled overnight and aged in 20% new French oak barrels. The wine was racked and blended the following spring, discarding the heavy lees, and returned to barrel to age until bottling in September.
Food Pairing Notes
Truffle cheese, rosemary almonds