Viticultural Practices: Some vineyards are certified organic; all vineyards are sustainable and dry farmed.
Winemaking Notes: Grapes are hand harvested, hand sorted, and 100% de-stemmed. Grapes are inoculated with the winery’s proprietary yeast. Fermentation takes place in 1.25 ton open top fermenters. Grapes are pumped-over twice daily for the first 3 days then punched down twice daily. Pressing occurs after 18 to 21 days on skins. The wine settles over night and is racked to barrel for aging.
Tasting Notes: The Willamette Valley blend is always the first look at bottled Pinot from the vintage. 2013 was an interesting growing season, starting off early and warm all the way through the summer then hitting a significant cool down followed by epic rain. About two-thirds of the fruit was picked before the rain. Then picking paused for a week and resumed harvesting after things dried out. The wine is very reminiscent of the 2010; it is lively and fresh with bright red cherry, cranberry, cinnamon and slight chewiness on the finish.