Vineyards
100% Dundee Hills Pinot Noir, picked September 21 - October 13, 2005.

Fermentation
Two-days of pre-fermentation maceration followed by an eight-day fermentation in one-ton and three-ton open top fermenters, punched down three times a day. After fermentation was complete, the fermenters were sealed and left for a 22-day post-fermentation maceration. The peak temperature during fermentation was 80 degrees F.

Aging
Aged in French oak barrels for 16 months. Barrels were selected from 14 different cooperages, with 42% being new.

Production
2,561 cases were bottled in March 2007 with an alcohol of 14.0%.

Winemaker Notes
At this stage in this wine’s development the flavors and aromas are mostly fruitbased: predominately black cherry and raspberry, with a toasty mocha component from the oak. There is an excellent balance of sugar, acid, and tannins reflected in the wine. Here is what our Pinot Noir is all about – balance and elegance, good concentration and length and tannins that are soft, smooth, and polished.

Food Pairings
Wild salmon, Ahi tuna, wild game, duck, filet mignon, pork tenderloin, rack of lamb.