2013 Willamette Valley Reserve Pinot Noir
The Reserve barrels were carefully chosen for their expression of their vineyard of origin and their aging potential.  In 2013 the wine started in the vineyard. Even with the strain of a challenging season, one fermentor Dijon 777 stood out. Five barrels from this fermentor were blended with one barrel of the old-vine Pommard and one barrel from our 115 block. The wine displays spicy red-raspberry, red currents, and earthy spice aromas.  These aromas are complemented by hints of black currents, vanilla sweetness, coffee from the oak, and a predominant floral character.  On the palate the wine is mouth-filling and supple, possessing rich fruit and enough acidity in the long finish to make a balanced and complete wine.  At harvest the individual lots were given an approximately five-day cold-soak prior to fermentation.  Each lot fermented separately with a combination of indigenous yeast and a commercial yeast imported from Burgundy.  The fermentation lasted an average of 18 days for each, and pressing occurred at dryness.  At pressing, the wine was sent directly to barrel to maintain a maximum amount of lees.  There it completed an indigenous malo-lactic fermentation.  In May it received an inert gas racking from barrel to barrel.  The finished wine was bottled in late April 2015, without fining or filtration, to allow the wine’s character to fully show through.  The 2013 blend was aged in 28% new wood and 14% one-year old, with the balance coming from neutral wood. $36/bottle; $367.20/case.

Finished wine pH: 3.47
T.A.: 6.40 g/l
Alcohol: 12.9%
171 cases & 3 cases of magnums produced