Willamette Valley Vineyards Pinot Noir
Stewardship of the Land: Est. 1983. This whole cluster Pinot Noir was fermented from uncrushed Pinot Noir grape clusters. This technique retains the fresh fruit quality of the varietal and creates a wine which is delicious and accessible upon its release. This wine is an excellent companion with barbecued meats and vegetables, grilled fish, pizza, sushi and spicy Asian Cuisine. These vines were tended by hand and cluster-thinned to increase flavor intensity. All of our vineyards are certified sustainable - Live (low Input Viticulture and Enology) and salmon safe. Pinot Noir, a thin-skinned winegrape, develops a natural defense against botrytis (mold) in our moist, cool climate - the antioxidant resveratrol. Thank you for recycling. Technical: Pinot Noir Clones: 114, 115, 667, 777. Pommard and Wadenswil. Soil Type: Willamette Valley soils including Jory (iron rich volcanic(m and Laurelwood (windblown glacial loess) and Missoula Flood sediment Harvest: September 27 - October 18, 2013. Brix at Harvest: 20.7 - 24.1 degrees. Fermentation: Carbonic Maceration. Resveratrol: 12.3 micromolar. Peak Drinkability: 2014 - 2016. www.WillametteValleyVineyards.com. Alc. 12.5% by vol. Produced & Bottled by Willamette Valley Vineyards.