In 2016 I decided to try something new with Pinot Noir, as the traditional punchdown / pump-over style seemed to be ubiquitous in the Willamette Valley, and I wasn't sure what more I could add to the conversation in regards to this style. With the success of The Marigny Carbonic Pinot Noir, I decided to take this concept further with a 40 day carbonic maceration of Pinot Noir (with a couple bins getting a small amount of Pinot Gris co-fermented), followed by 14 days of foot treading to extract tannin and secondary flavors.
This could have been the end of the winery, as I went all in on this style for barrel-aged red wine. Thankfully the results are quite stunning. On the nose the fruit jumps right out of the glass, but on the palate we find this wine to be soft yet stoney, which Tyler says represents me pretty accurately.