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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%

Clones - 777, 667, 115

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

Soil Types - Laurelwood

Alcohol – 13.8%

Total Acidity - 5.8 g/L

pH - 3.49

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AROMA  black plum, forest floor, saddle leather, forest floor

FLAVOR  wild cherry, anise, vanilla, cola, red plum

FINISH long, structured, with nice acidity

SUGGESTED FOOD PAIRINGS venison, mushroom risotto, wild boar chili, lamb chops, pork roast

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