Van Duzer Corridor AVA, Willamette Valley, Oregon.
The soil is mostly volcanic origin with some alluvial deposits in the Willamette Valley.
We harvest our Pinot Noir at about 23.5 Brix, de-stem before maceration and perform gentle, in the top of tank Pulsair cap management technique. Our fermentations take about a week to avoid harsh tannic flavors. After pressing and malolactic fermentation, the wine ages 10-16 months in barrels and tanks before blending and bottling.
Color: Medium ruby red.
Bouquet: Strawberry, rose hips and cranberry.
Taste: Red berries, soft and elegant with flavors of bright cherry and pomegranate.
Ideal with grilled salmon, duck, mushroom risotto and pork loin.