Grapes were hand-picked and brought directly to the winery in 1/2-ton totes in perfect condition. They were then put onto a belted incline, and de-stemmed into two-ton, open-top, stainless steel fermenters. The must was cold-soaked for five days. Fermentation was complete in 10 days, then the wine was pressed back into two-ton tanks, settled overnight and racked into French oak barrels. The wine aged in French oak for 16 months, racked into neutral French oak after 10 months. It was then blended and bottled unfiltered and unfined and bottle-aged for a minimum of 12 months before release.

Varietal Composition - 100% Pinot noir

Vineyards - Twelve Oaks Estate 67% - Anne Amie Estate 33%

Clones - 115, P4, Wadenswil, 667, 777, 114, 828, 114

Oak - aged 16 months in French oak, 37.6% new, 25.7% 1-year, 36.7% neutral

Soil Types - Laurelwood - Willakenzie

AVA – Willamette Valley

Alcohol – 13.3%

Total Acidity – 5.6 g/L

pH – 3.56

AROMA sassafras, red cherry, blackberry, briar, stems, dust, smoke, baking spice

FLAVOR wild blackberries, black currant, dark cherry, baking spices, black plum, cola

FINISH structured with refined tannins and good acidity

SUGGESTED FOOD PAIRINGS chargrilled octopus, beer can chicken, grilled Branzino, smoked brisket, rack of lamb, grilled kale salad with Ricotta and plum, sautéed morels, flat iron steak, bitter artichoke