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Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. They were meticulously hand sorted on a shaker table into 2-ton open top, stainless steel fermenters, which were then sealed with a stainless steel lid. About 25% of the grapes were left as whole cluster. The must was cold-soaked for seven to ten days without oxygen contact, which was followed by fermentation that was completed in about a week. This is followed by an extended maceration without oxygen contact, where the wine is evaluated daily for softening of tannins and roundness of palate. The wine was on the skins for a total of around 28 days. After draining the fermenters by gravity, the free-run and light pressings were combined and settled for 48 hours. The wine was then racked by gravity into a mixture of new and used French oak barrels. The wine was aged on lees in French oak barrels for 10 months until bottled and then aged in bottle for 6 months before release.

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Varietal Composition - 100% Gamay Noir

Vineyards - Twelve Oaks Estate

Soil Types - Laurelwood

AVA - Chehalem Mountains

Alcohol – 13.1%

Total Acidity – 6.0 g/L

pH - 3.34

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AROMA black cap raspberry, black tea, potting soil, tobacco, violets, blueberry, cocoa powder

FLAVOR black currant, tart blackberry, coffee, cocoa nibs

FINISH long, acid driven, with a beautiful rusticity

SUGGESTED PAIRINGS roast black cod with lentils, chicken tagine, slow roasted root vegetables, hanger steak, Thanksgiving dinner, moules frites, goat cheese tart

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