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 seven to 10 days. Fermentation was complete in 20 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 and was bottled unfiltered and unfined. It was then bottle-aged for a minimum of 12 months before release.

Varietal Composition - 100% Pinot noir

AVA – Willamette Valley

Vineyards -Twelve Oaks 100%

Clones - P4, 828, Wadenswil 2A, 777, 667

Oak - aged 16 months in French oak, 71.4% new, 14.3% 1 year, 14.3% neutral

Soil Types - Laurelwood

Alcohol – 13.3%

Total Acidity - 6.0 g/L

pH - 3.61

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