Pinot Noir Carbonic Maceration

Here’s where we say some trite shit like “often imitated, never replicated”, but honestly, it’s kinda true. Andy has been making Pinot Noir Carbonic Maceration since 2015 and every year it just keeps getting better. The goal is a red wine that behaves essentially like a white wine, with low tannins and phenolic grip, but with flavors of raspberry, rhubarb and strawberry on the palate. Pair it with nothing or pair it with nearly everything, but always try to give it a little chill before serving.

Winemaking: Three different vineyards in the Willamette Valley in near equal parts, under carbonic maceration for 5 to 7 days, depending on flavor development in tank. Wine was pressed to taste and natively finished fermentation in stainless steel. 22ppm of SO2 was added post malolactic fermentation was completed. No SO2 at bottling.