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Home , Carbonic maceration

2015

Tasting Notes PINOT As refreshing as liquid fruit salad in a glass, this is deep ruby in color and opens with vibrant aromas of bing cherry, blackberry and cocoa with a hint of earthiness. Flavors mirror aromas with a fruit-forward and sweet entry, juicy mid-palate that flows into a soft, well-rounded finish accented by bright acidity. Peak drinkability 2016 - 2019. Whole Cluster

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 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 - season. The result was concentrated, 10 day period in stainless steel tanks. The Technical Data balanced fruit throughout the state. pH is monitored closely during until the desired balance is Grape Type: Pinot Noir The 2015 vintage started with bud break in achieved. March, two to three weeks early depending Clones: Dijon 114, 115, 667 and 777, on the site. The early trend continued Food and Serving Suggestions Pommard and Wadenswil with higher than normal temperatures through spring, which created exceptional This versatile wine is wonderful by itself Appellation: Willamette Valley conditions for bloom, flower and fruit set. or with BBQ, sushi or gourmet burgers. As spring gave way to summer, conditions Try serving this Pinot Noir chilled on a hot continued to be warmer than usual and summer evening. Soil Type: A variety of Willamette consequentially grape clusters were far Valley soils including Jory (iron rich larger than typical. Growers had the choice Wording for Wine List volcanic), Laurelwood (windblown, to slow down ripening by leaving extra A liquid fruit salad in a glass with vibrant glacial loess), Nekia and Missoula fruit on the vine for balance. As September aromas of bing cherry, blackberry and Flood sediment and Pisolites gave way to standard weather patterns, cocoa with a hint of earthiness. Juicy, the decision to hang extra fruit allowed well-rounded mouthfeel, light, fruity and Date: September 17 - it to mature more gradually and develop mouth-watering. extraordinary flavors that harmoniously October 19, 2015 balanced against acids.

Harvest Statistics Harvest started in September and in full Brix: 23.5°- 25.0° swing by the second week of September, Titratable acidity: 5.39-8.26 g/L making 2015 one of the earliest harvests on pH: 3.1-3.55 record. The growing conditions from bud break through harvest paved the way for Finished Wine Statistics virtually pristine fruit with minimal signs of Alcohol: 14.1% disease and no fear of pest or bird effects. Some sites did experience sunburnt . Titratable acidity: 6.48 g/L Courtesy of the Board. pH: 3.80 Resveratrol: 5.7 Micromoles/L Notes Fermentation: Carbonic 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: 36,000 attention to detail from to bottle. The for this wine are chosen to complement this unique style of wine. The

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