The Pinot Noir Willamette Valley blend is enjoyable at an early age, presenting full, soft flavors of dark fruit and spice, consistent year after year.
Pinot Noir grapes were hand picked from Durant, Andersen, Temperance Hill, Aurora and Ponzi Estate Vineyards. Yields were 1-2T/acre. All of the fruit was hand sorted and lightly crushed - leaving 70-80% whole berries. Fermented in 1.5 ton or 6 ton open-top fermenters, peak temperatures reached 90 degrees. The fermenters were either treaded or manually punched down twice a day (for 12-20 days) before lightly pressing. This wine was aged in French oak barrels (30% new), for 11 months without racking. It was bottled by gravity without filtration or fining and was aged in bottle for four months before its release.