Pinot Noir Carbonic Maceration

Feels:

Cherry Slushies, Strawberry Rhubarb Pie, Fresh Arugula Tossed in Fruity Olive Oil 

Pairs:

Wood-fired Pizza, Tomatoes with Flake Salt, Cheeseburgers  

Techniques:

7 to 14 days of carbonic maceration in stainless steel. One lot pressed back to stainless steel on full solids with multiple other lots pressed to older, neutral-flavored French oak. Assembled and racked to stainless steel one month before bottling. 

Serving Temperature:

45 - 55° Fahrenheit 

Viticulture:

Farmed with one site organic Certified Organic by Oregon Tilth and two sites farmed organic without certification 

Labs:

4/10/2025
Titratable Acidity 5.6 g/L 
pH 3.45 
Volatile Acidity (Acetic Acid) 0.44 g/L 
Free Sulfur Dioxide (FSO2) 2 mg/L 
Total Sulfur Dioxide (TSO2) 30 mg/L
Molecular SO2 (MSO2) < 0.10 mg/L 
L-Malic Acid < 0.10 g/L 
Glucose + Fructose 0.1 g/L 
Ethanol 12.11 % vol