The crown jewel of what I've been working toward in the last couple years: a methode champenoise wine made from high elevation Oregon fruit. Fruit source on this wine comes from the Sisu Vineyard in the Yamhill-Carlton AVA. Wine is 100% Pinot Noir direct-pressed as Blanc de Noir with zero skin contact, but retaining the slightest rosé / amber color. The fruit was picked by myself and the owners of the vineyard.
As always, initial fermentation for this wine is native yeast with elevage for six months in three neutral French Oak barrels and one third fill French Oak barrel, where full malolactic fermentation occurred.
Wine was placed in tirage in March of 2016, and was disgorged on February 28th, 2018, for a total of twenty-four months on lees.
10LT of topping wine was held back in stainless steel and dosed with 30ppm SO2 at bottling. Otherwise, this single vineyard, single vintage wine is entirely sulfur free.