Willamette Valley, Oregon. The soil is mostly volcanic origin with some alluvial deposits in the Willamette Valley.
We harvest our Pinot Noir grapes at about 22.5 Brix and then gently de-stem them before the maceration phase. Our macerations take about a week, to avoid harsh tannic flavors. The maceration ends with pressing and a
full malolactic fermentation. After a rough filtration, the
wine is put in contact with oak for at least 10 months.
Color: Medium ruby red.
Bouquet: Strawberry, rose hips and cranberry.
Taste: Red berries, soft and elegant with flavors of bright cherry and pomegranate. Closer to a European wine than a California Pinot Noir in taste.
Ideal with grilled salmon, duck, mushroom risotto and pork loin.