The grapes were fermented and macerated in open vats for a period of 10 to 16 days, depending on the taste and texture of the juice and wine. The grapes were mostly destemmed. Fermentation was conducted in the classical way, naturally without added yeast, and with punch down's and pump over's. After pressing, the wine was aged in wood sent from Joseph Drouhin's own Burgundy inventory. The percentage of new oak varied depending on the texture of each individual lot of wine, never exceeding 40%.
We experienced very good weather conditions for our first vintage in Oregon. It was rather cold, but more importantly dry. We processed fruit, all purchased, between October 3rd and October 17th. The grapes were very healthy with ripe stems, skins and pips.
Classic purple hue. Refined Pinot Noir nose: the bouquet is reminiscent of a subtle blend of aromas including cherry & blackberry, with a hint of roasted coffee and balsam scent. The well-balanced combination of supple tannins, good alcohol and acidity level assures a harmonious aging potential. The taste is long on the palate with a complex finish.