
They harvest by hand and gently de-stem into temperature-controlled, open-top fermenters. These are punched down once per day during a 4-6 day cold soak, then two or three times per day once the fermentation begins. Decisions about fermentation temperatures and the point of pressing are made with a view to maximizing extraction of fruit flavors while avoiding extraction of bitter tannins. Once in barrel (all French oak, 20% new) the wine underwent malolactic fermentation and 10 months of aging before the blend was assembled. As always, throughout the process methods were aimed at increasing complexity while preserving the intensity of fruit.
The result? A lovely wine for a reasonable price. Classic Oregon Pinot Noir!
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