Pinot Noir
Sourced from the Chehalem Mountains and greater Willamette Valley, our Pinot Noir bursts with dark cherry and black raspberry, with a silky texture and balanced acidity that keeps it bright and food-friendly.
Bursting with dark cherry and black raspberry.
Glides across the palate with a silky, smooth texture.
Balanced acidity keeps it bright and food-friendly from first sip to last.
Two sites, one signature.
Fruit is split between the volcanic red soils of the Chehalem Mountains and the Laurelwood loess soils of the wider Willamette Valley, hand-picked at 350'–600' elevation from vines averaging 20 years old.
- Sourcing
- 50% Chehalem Mountains · 50% Willamette Valley
- Elevation
- 350'–600'
- Clones
- Pommard, 777, 115, 667
- Farming
- Dry-farmed, hand-picked
- Whole Cluster — 25%
- Maceration — 14 days on skins
- Aging — 25% new French oak, 10 months
- Fining — None
Hands-off, on purpose.
Twenty-five percent whole-cluster in open-top fermenters, extended maceration, and ten months in barrel — mostly neutral oak — let the fruit speak without much interference. No fining.
- Grilled salmon
- Mushroom risotto
- Roasted duck
- Composition — 100% Pinot Noir
- Alcohol — 13.5%
- RS — Dry
- Closure — Screwcap