Ninety-four percent of the grapes used in this wine were sourced from 10 of Adelsheims estate vineyards: 53% from the Chehalem Mountains and Ribbon Ridge American Viticultural Areas (AVAs), 16% from Yamhill Carlton, 22% from the Eola-Amity Hills,and 3% from the Dundee Hills. The remaining 6% was derived from non-state vineyards throughout the Willamette Valley. After hand-harvesting, the grapes were gently de-stemmed into open-top fermenters, followed by a four to six day cold soak for greater flavor and color extraction. The grapes were then inoculated with a commercial yeast and punched down two or three times per day during their 7 day fermentation.After pressing, the wine was transferred into traditional small French oak barrels (20% new) where it was aged for approximately 10 months.
This Pinot noir displays aromas of cocoa, pomegranate, and raspberry on the nose and the palate as well as a light touch of nutmeg, cinnamon, and allspice. Elegantly textured with seamlessly integrated, silky, polished tannins.
Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.