Pinot Noir Carbonic Maceration

The red coating of a freshly dipped candied apple, the sensation that Fall is here when it’s actually the first days of Spring, slightly under ripe strawberries, your favorite t-shirt with a slightly heavy vintage flannel over it, county fairs, powdered sugar sprinkled on something savory

Description
Taste / Feel:The red coating of a freshly dipped candied apple, the sensation that Fall is here, when it’s actually the first days of Spring, slightly under ripe strawberries, your favorite t-shirt with a slightly heavy vintage flannel over it, county fairs, powdered sugar sprinkled on something savory

Vineyard(s):
700 - 800ft elevation, own-rooted, dry-farmed, Pinot Noir on loess soils. Farmed without glyphosate, herbicides, or pesticides. Cover crop of native plants / flowers, poppys, root vegetables and edible leafy greens. 2. Organically-certified 400 - 500ft elevation, dry-farmed Pinot Noir on loess soils associated with Washington County, OR 3. 400 - 500ft elevation dry-farmed Pinot Noir of various suitcase clones on loess soils farmed lutte raisonnée

Fermentation:
Full carbonic maceration for 7 - 10 days in stainless steel. Drained, dug and pressed back to stainless to finish fermentation. No temperature control, fining, or filtration