Winemaking: 40 days of Carbonic Maceration on Pinot Noir (and a very slight amount of Pinot Gris co-fermented), followed by a few days of foot treading to achieve texture and grip. In neutral barrels for 15 months. 12ppm SO2 at bottling. No fining or filtration.
Aroma / Taste: Fresh baked blackberry pie, currents, bright cherries, and newly chopped firewood combine with soft yet present tannins to build a bridge between, Beaujolais, Burgundy and the Willamette Valley. Perfect harmony between fruits, acid and stems. A true crowd pleaser. Serve with literally anything you might want to have red wine alongside.
