In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and rotator barrel fermentations. For the open-top tanks, we favored punch-downs, whereas the closed-top tanks received pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received a minimum of two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and ambient yeasts carried out the fermentation. In total, we utilized 30% whole clusters, and 30% of the wine went through an extended maceration. The wine was aged for 11 months in 25% new French oak.
A potpourri of ripe cherry, strawberry, and huckleberry with violet, rose petal, sandalwood, cinnamon, underbrush, and cedar layering the aromatics. A fresh minerality shines on the bright and linear frame underpinned by well-proportioned structure and noteworthy length. The lively palette of fresh strawberry, macerated plums, and baker's spice opens to cocoa powder, earl grey tea, toasted fennel, and cola. The finish leaves impressions of black cherry, coffee, and tobacco.