A blend of sustainably-grown Pinot Noir from the Willamette Valley. 30% whole-cluster fermentation, with wild-yeast ferments. No sulfur used at the crush pad. Aged in neutral French Oak for 10 months. No additives, this wine is unfixed and unfiltered. Drinking beautifully in its youth, this pinot exudes a red-fruit-forward expression. Soft on the palate, yet exhibiting a long finish, the 2019 Pinot Noir is ready to drink now, but can certainly be aged for up to 10 years, if not longer.
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Sourced from Coventina Vineyards in Southern Oregon's Rogue Valley AVA, a Certified Organic site. 30% whole-cluster. Fermented with native yeasts. Aged in neutral French oak for 10 months, this wine has natural grip. Inky, deep blue-and-black fruit with aromas of earth, tobacco leaf, and anise. Drinking beautifully in its youth, but capable of being laid down for many years to come. Low-sulfur, unfined, and unfiltered.
Direct-pressed and settled into neutral French oak, with no sulfur used at the crush pad. Barrel-fermented. Occasional batonnage through malo-lactic to build mid-palate weight and tension. Unfined and unfiltered. Bright acidity with nuances of citrus zest, stone fruit and wet stone.
A 50-50 split between Tempranillo and Pinot Noir, this blend is meant to be enjoyed as a country table wine. The Tempranillo—from Southern Oregon—brings depths and tension; the Pinot Noir—from the Willamette Valley—brings bright fruit and acidity. Native-yeast fermented. Low sulfur. Unfined and unfiltered. Notes of blackberry and pomegranate, clove and fresh tobacco. Drink now…Pinkies in.