2017 Pinot Noir Willamette Valley
The grapes were harvested by hand, sorted, leaving 2/3 of the clusters whole, and destemming the remainder. The fruit was kept cold for five days. Once fermentation began, the must was pumped over and punched down twice daily, and pressed when dry and the cap began to soften. After settling, the wine was racked to barrel and aged for 10 months until bottling.