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As refreshing as liquid fruit salad in a glass, this wine is deep ruby in color and opens with lively aromas of bing cherry, blackberry, and baking spices with a hint of cocoa and earth. A vibrant entry and juicy mid-palate features flavors that mirror aromas with the addition of strawberry puree and raspberry fruit leather. A well-rounded and plush finish, accented by bright acidity, carries flavors far beyond the sip.
The stylistic vision of this wine is to capture pure Pinot Noir fruit with beautiful depth and structure through whole cluster fermentation and carbonic maceration. Our winemaking philosophy demands attention to detail from vineyard to bottle. The vineyards for this wine are chosen to complement this unique style of wine. The whole grape clusters (including the stems) are gently conveyed into stainless steel tanks that have been filled with CO2 gas. Yeast is then added and the lid closed tightly to exclude any excess oxygen. Pressing takes place when aromatic and taste characters are ideal and tannins are still gentle. After pressing, fermentation finishes over a 7 - 10 day period in stainless steel tanks. The pH is monitored closely during malolactic fermentation until the desired balance is achieved.
FOOD & SERVING SUGGESTIONS
Our most versatile Pinot Noir for food pairing, this wine lends itself well to sweet and tangy BBQ dishes, Asian cuisine like teriyaki short ribs or sushi, wood-fired flatbreads and gourmet burgers. Try serving slightly chilled on a hot summer evening.
Grape Type: Pinot Noir
Appellation: Willamette Valley
Soil Type: Jory and Nekia (iron rich volcanic), Nekia, Laurelwood (windblown, glacial loess) including Pisolites and Missoula Flood sediment
Clones: 114, 115, 667, 777, Pommard and Wadenswil
Brix: 23.1° - 25.8°
Titratable acidity: 5.3 - 6.65 g/L
Finished Wine Statistics
Titratable acidity: 5.4
Resveratrol: 3.9 Micromoles/L
Fermentation: Whole Cluster Fermentation in stainless steel tanks
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