The fruit for the 2004 Orogeny Green Valley Pinot Noir was hand harvested early in the
morning. The grapes were then hand sorted and destemmed. We fermented the whole berries
in small, five-ton, open-top fermenters with a cold soak ranging from five to seven days.
During this soak we punched down the cap three times a day to bring out the color, spice and
fruit characteristics. We aged the wine in 100 percent French oak.
Focused aromas of raspberries and cherries with cinnamon spice overtones lead to luscious,
mouthfilling flavors of berries, cherries and a touch of vanilla. The finish is velvety, with silky tannins. This wine pairs deliciously with game, lamb and steak with wild mushroom sauce.