2016 was one of the rainiest years on record in Oregon- bringing nearly 50% more precipitation than average. When it was cold, passing hail storms shredded leaves and caused cluster damage. When it was hot, increased temperatures led the vines to create lighter and looser clusters. The result of that struggle can be tasted can in the final product.
The harvest date for each Halem Heights vineyard site is selected when the acidity and sweetness of the grapes at that location are in perfect balance. Each site was evaluated scientifically and with some good old-fashioned grape tasting to maximize the flavor profile of the vineyard before harvesting.
With our 2016 Pinot Noir vintage, we let the must ferment with the skins as long as possible to acquire the desirable flavors, colors and additional tannins. Body and aroma elements are developed during this process to make the 2016 vintage more structured and complex.
Fermentation took place in 1.5 ton fermentation tanks for 13- 21 days. The wine was then transferred or “racked” into oak barrels selected for their specific flavor profiles. The clarified wine was then racked into yet another vessel and prepared for future aging and bottling.
After the clarification and final racking, we aged our 2016 Pinot Noir a full ten months in oak barrels to soften the flavor profile of the wine before bottling. After aging, our wine was bottled with first-rate Diam 10 corks in premium Burgundy glassware. Each bottle is labeled with gold embossed textures and gold foil on the neck.