A very complex rendition of Willamette Valley pinot noir, with juicy finishing acidity, balanced tannins and a hint of oak. Red berry and spice on the nose, with long tannins on the finish. The multiple clones grown in the volcanic soils of the Chehalem Mountains and Eola Hills vineyards bring pleasing complexity.
Alcohol: 13.4%
pH: 3.65
Acidity: 5.4 g/L
Bottled: July 18, 2023
The grapes were destemmed to small fermenters and punched down by hand. Most fermenters were pressed at dryness. No racking was necessary, with the wine aging sur lie and aged in French oak for 10 months.
|
My Account