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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 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.

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Varietal Composition - 100% Pinot noir

AVA – Chehalem Mountains

Vineyards -Twelve Oaks Estate 100%

Oak - aged 16 months in French oak, 40% new, 60% 1 year

Soil Types - Laurelwood

Alcohol – 14.3%

Total Acidity - 5.6 g/L

pH - 3.53

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AROMA  rich dark cherry, dark chocolate, pomegranite

FLAVOR  violets, chocolate and stewed cherries

FINISH  long and mouth filing, with silky tannins a nd great cidity

SUGGESTED FOOD PAIRINGS herb-dusted pork loin, brown butter truffle pasta, grilled buffalo sausage

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