The fruit came from the Pommard and Waidenswill clones of Pinot Noir from the Shea Vineyard. The vines were planted in 1989 and 1990 and cropped to two tons per acre. We used 5% whole cluster in the fermentation. Otherwise the clusters were completely destemmed. The wine was placed in 2/3 new French oak barrels for 11 months.

This is a concentrated and intense wine, from one of the top vineyards in Oregon. A complex mix of fruit and earth flavors are now emerging along with an elegance and velvety texture characteristic of wines from Shea Vineyard. It is a wine of which we are quite proud.