2023 Pinot Noir
The 2023 Estate Pinot Noir displays a bright ruby-red color that leads to a refined, rhubarb-driven nose. Initially discreet, the aromatics gradually open to reveal subtle spices such as clove and white pepper, along with delicate red fruit notes.
On the palate, a soft texture is supported by moderate acidity and finely grained tannins. The classic and expressive flavors of red cherry and rhubarb fill the mouth and confirm, without doubt, the wine’s identity as a finely crafted Pinot Noir. A few years of cellaring will only enhance the intrinsic qualities of this already well-balanced wine.
Alcohol: 14.0%
Bottling Date: July 2024
Varietal: Pinot Noir
Vintage: 2023
Enjoy pan-seared duck breast with cranberry maple sauce, or braised
lamb shanks. On the lighter side, roasted root vegetables with brown
butter and hazelnuts, or a beet, goat cheese, and walnut tart.
The 2023 Estate Pinot Noir displays a bright ruby-red color that leads to a refined, rhubarb-driven nose. Initially discreet, the aromatics gradually open to reveal subtle spices such as clove and white pepper, along with delicate red fruit notes. On the palate, a soft texture is supported by moderate acidity and finely grained tannins. The classic and expressive flavors of red cherry and rhubarb fill the mouth and confirm, without doubt, the wine’s identity as a finely crafted Pinot Noir. A few years of cellaring will only enhance the intrinsic qualities of this already well-balanced wine.
South facing, our Southern Oregon Vineyard Estate is located at the northern end of the Rogue Valley. With elevations ranging from 700 to 1800 feet, the primarily ancient volcanic and alluvial fan soils provide well drained, nutrient rich soils which are ideal for growing premium wine grapes.
Harvested from higher-elevation slopes known to produce the most balanced Pinot Noir, the fruit benefits from naturally cooler conditions, which contribute to optimal phenolic ripeness and greater overall balance. Early morning picking, combined with careful destemming (51% clone 90, 31% clone 777, & 18% clone 667), is followed by transferring into stainless steel vats for a cold soak. As fermentation begins, the wine is gently aerated at moderate temperatures to encourage the extraction of soft tannins and color. Once the desired mouthfeel is achieved, the wine is gently pressed and transferred into French oak barrels. A short aging period of 10 months, with 25% new oak, preserves freshness and fruit purity while adding subtle oak influence and texture, without overpowering the wine’s natural tension.
