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 then destemmed into 2-ton open top, stainless steel fermenters. The must was cold-soaked for seven to ten days, which was followed by fermentation that was completed in about a week. This is followed by an extended maceration, where the wine is evaluated daily for softening of tannins and roundness of palate. The wine was on the skins for a total of 21-28 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 and then blended and bottled.

Varietal Composition - 100% Pinot noir

Vineyards - Anne Amie Estate 39.3% - Twelve Oaks Estate 60.7%

Clones - 113, 114, 115, 667, 777, 828, Calera 90, P4, P5, Wadenswil 2A, Musigny 100

Oak - aged 10 months in French oak, 21.7% new, 19.3% 1-year, 59% neutral

Soil Types - Willakenzie & Laurelwood

AVA - Willamette Valley

Alcohol – 13.6%

Total Acidity – 5.6 g/L

pH - 3.56

AROMA red cherry, strawberry, sassafras, cardamom, fig

FLAVOR red cherry, clove, baking spice, fig, cassis, cola

FINISH long with smooth tannins and acidity

SUGGESTED FOOD PAIRINGS rotisserie chicken, sweetbreads, oven roasted vegetables, duck confit, lamb sliders, venison, chanterelle risotto, cassoulet, roast sturgeon, bouillabaisse