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Home , Carbonic maceration

2015

Tasting Notes OF As refreshing as liquid fruit salad in a glass, this is soft salmon in color with aromas and flavors of watermelon, ripe strawberry and white peach that are brought to life through a juicy mid-palate, refreshing acidity and well-rounded finish of minerality and citrus. Peak drinkability 2016-2018.

Vintage Facts 2015 whole clusters (including the stems) are gently conveyed into stainless steel The 2015 began with warm weather tanks that have been filled with CO2 gas. conditions in the winter that continued

Yeast is then added and the lid closed tightly Whole Cluster throughout spring and summer. Yet, light to exclude any excess oxygen. takes scattered showers in late August and a place when aromatic and taste characters return to normalcy in September gave are ideal and tannins are still gentle. After a break to what was an intense growing pressing, fermentation finishes over a 7 - Technical Data season. The result was concentrated, 10 day period in stainless steel tanks. The balanced fruit throughout the state. pH is monitored closely during malolactic Grape Type: Pinot Noir fermentation until the desired balance is The 2015 vintage started with bud break in achieved. Clones: Dijon 114, 115, 667 and 777, March, two to three weeks early depending Pommard and Wadenswil on the site. The early trend continued Food and Serving Suggestions with higher than normal temperatures Think picnic and dishes with seasonal Appellation: Willamette Valley through spring, which created exceptional spring and summer ingredients. Nicoise conditions for bloom, flower and fruit set. Salad, Antipasto Platters, Prosciutto and As spring gave way to summer, conditions Soil Type: A variety of Willamette Melon, and Pan-Roasted Chicken with continued to be warmer than usual and Harissa Chickpeas. Valley soils including Jory (iron rich consequentially grape clusters were far volcanic), Laurelwood (windblown, larger than typical. Growers had the choice Wording for Wine List glacial loess), Nekia and Missoula to slow down ripening by leaving extra Flood sediment and Pisolites fruit on the vine for balance. As September A liquid fruit salad in a glass with vibrant gave way to standard weather patterns, aromas of bing cherry, blackberry and Date: September 17 - the decision to hang extra fruit allowed cocoa with a hint of earthiness. Juicy, well-rounded mouthfeel, light, fruity and October 19, 2015 it to mature more gradually and develop extraordinary flavors that harmoniously mouth-watering. balanced against acids. Harvest Statistics Brix: 23.5°- 25.0° Harvest started in September and in full Titratable acidity: 5.8 - 8.2 g/L swing by the second week of September, pH: 3.2 - 3.6 making 2015 one of the earliest harvests on record. The growing conditions from bud Finished Wine Statistics break through harvest paved the way for Alcohol: 14.1% virtually pristine fruit with minimal signs of Titratable acidity: 7.72 g/L disease and no fear of pest or bird effects. Some sites did experience sunburnt . pH: 3.68 Courtesy of the Board. Resveratrol: 5.7 Micromoles/L

Fermentation: Carbonic Notes in Stainless Steel The stylistic vision of this wine is to capture pure Pinot Noir fruit with beautiful depth Bottling Date: February - March 2016 and structure through whole cluster fermentation and carbonic maceration. Our winemaking philosophy demands Cases Bottled: 2,500 attention to detail from to bottle. The for this wine are chosen to complement this unique style of wine. The

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