Winemaking: Six months of Carbonic Maceration on Pinot Noir from Yamhill-Carlton. Never pumped over or punched down. Pressed in late February of 2017 and in neutral barrels for two and a half years before racking into stainless for bottling. 12ppm SO2 added at bottling. Otherwise, the wine received no other sulfur additions. No fining or filtration.
Aroma / Taste: Incredibly unique. Dark fruits soaked in liquor, gingerbread, old furniture, plus vague notes of star anise and soy sauce combine into this wine which was 3.5 years in the making. Plenty of palate grip without being too intense blend together with softer notes acquired via extended élevage.