With cherry cordial, dried strawberries and dark chocolate on the nose, this fruit-forward wine’s cherry, cranberry and black currant flavors lead into a supple finish of spiced tea, orange peel and leather.
Our Willamette Valley Pinot Noir is made with 100% estate grown fruit from all six of our vineyard sites: The Winery Estate, Mount Richmond, Five Mountain, Clay Court, Goodrich and Windhill. These sites are comprised of both Pommard and Dijon plant material, with multiple clones represented.
To make our Willamette Valley Pinot Noir, fruit from each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in french oak barrels. After 10 months of aging in French oak, the wine we choose for our Willamette Valley Pinot Noir is carefully blended to produce the most approachable, well-balanced Pinot Noir we make.
Wine Spectator Review:
Plump and generous, with raspberry and cranberry flavors that are accented with forest floor, clove and other dusky spices, finishing with refined tannins. Drink now through 2032. 20,000 cases made.
