Fruit comes from two organically and sustainably farmed vineyards, one in the coastal range of Willamette Valley, the other in sub-AVA of Ribbon Ridge in the Willamette Valley. 100% Pinot Noir was direct pressed on stems in long cycles over the course of 12 hours. One ton of the fruit received a cold soak of 24 hours before going into the press. Fermentation occurred naturally in neutral French oak barrels, was racked to tanks and filtered with low SO2 (35PPM before filtration) to block malolactic at bottling.
Tastes like strawberry watermelon fruit salad with the texture of the finest Hermes scarf.