Winter gave way to a cool and wet spring, resulting in an April bud break in the Willamette Valley. With warming in May and June, vineyards produced more clusters and larger clusters per vine. Gentle handling and de-stemming at the winery retained freshness and preserved the texture sought after in Pinot Noir. The juice was fermented on the skins for 15-20 days at 80-90F, then gently pressed to stainless steel for settling. The wine was then aged in a mixture of oak and stainless steel for seven months before being racked clean prior to blending and bottling.
Food Pairing Notes
Versatile and food-friendly, this Willamette Valley Pinot Noir pairs exceptionally with oven-baked salmon, sage and butternut squash ravioli or roast pork with a cranberry glaze.