VINIFICATION: This Pinot Noir saw a 7-day cold soak before beginning fermentation, after which it received two punch-downs daily. After completion of the primary fermentation, the wine was gently pressed to tank, allowed to settle for 48 hours, and then transferred to a mix of new and neutral French oak barrels for 10 months of aging. Finally, the wine was bottled without fining or filtration.

VINTAGE: The 2016 growing season was warm and dry in the Willamette Valley. Having achieved a balance of sugar and phenolic ripeness, this Eola Springs Vineyard fruit was harvested on September 14th without the threat of rain.

IMPRESSIONS: AROMAS – Mixed berry compote, cherry blossom, and wet slate. TASTE –Flavors of ripe raspberry wrapped in minerality and fine-grain tannins. LENGTH – A medium-length finish of 10-15 seconds with vibrancy and silky tannins. This Pinot is poised to age gracefully but is surprisingly generous in its current youth.