Pinot Noir
OR - Willamette Valley - Willamette Valley
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Titratable Acid
5.3
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Bottling Date
10/17/2023
Elegant, nuanced, aromatic pinot with aromas of dark cherry, red raspberry, cranberry and peppery spice. Well balanced with silky texture and mature tannins. Grapes were hand-harvested and de-stemmed, leaving about 80 percent of the berries uncrushed, then fermented for two weeks before a gentle press. Indigenous yeasts and malolactic fermentation. Wines were barrel-aged with fine lees, then bottled unfined and unfiltered. At harvest (10/6-10/23/2022): Brix – 21.9-23.4; pH – 3.19-3.49; TA 5.8-6.3. At bottling (10/17/2023): alc. – 13.4; pH – 3.62; TA – 5.3. 2,170 cases made.