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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 destemmed 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 bottled unfiltered and unfined and bottle-aged for a minimum of 12 months before release.

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Varietal Composition - 100% Pinot noir

Vineyards - Twelve Oaks Estate 100%

Clones - Wadenswil 2A, 828, 777, P4, Musigny

Oak - aged 16 months in French oak, 34.7% new, 23.8% 1 year, 41.5% neutral

Soil Types - Laurelwood

AVA – Chehalem Mountains

Alcohol – 13.3%

Total Acidity – 5.8 g/L

pH – 3.53

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AROMA cocoa nibs, dark cherries, madrone tree, black plums, red velvet cake, anise, maple, bramble

FLAVOR dark chocolate, dark cherry, roasted chicory, black currant, black plum, baking spices

FINISH long, with ample tannins and acidity

SUGGESTED FOOD PAIRINGS Bolognese, duck with cherries, pumpkin risotto, caramelized onion and celery root tart, bison rib eye, delicata squash ravioli with brown butter and sage

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