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 partially destemmed into two-ton, open-top, stainless steel fermenters with a fair amount of whole cluster included. 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 12 months before release.

Varietal Composition - 100% Pinot noir

Vineyards - Anne Amie Estate 100%

Clones - P4, 115, Wadenswil 2A

Oak - aged 16 months in French oak, 23.9% new, 35.8% 1 year, 40.3% neutral

Soil Types - Willakenzie

AVA - Yamhill-Carlton

Alcohol – 13.2%

Total Acidity – 5.6 g/L

pH - 3.49

AROMA red cherry, black plum, forest floor, stems, baking spice, cola, leather

FLAVOR wild cherry, anise, blackberry, tar, horehound, black pepper

FINISH long, structured with nice acidity

SUGGESTED FOOD PAIRINGS venison, rib eye, lamb shank, wild mushroom and burrata bruschetta, pork collar, fresh egg tagliatelle with parmesan, wild boar chili, oeufs en meurette, salmon