The grapes were picked by hand into small boxes holding a maximum of 25 lbs. - this is important to insure than none of the fruit is crushed before it gets to the winery. Everything we do in the winery is intended to preserve the unique qualities that nature provided for us in the vineyards. As always. we did not inoculate with yeasts, preferring to rely on the indigenous yeasts to conduct a long. natural fermentation. Classical Burgundian winemaking methods are used, with punching-down of the cap by hand once or twice per day. The wine was aged in French oak barrels, of which less than 20% were new. The secondary, malo-lactic fermentation took place in barrel, also without inoculation. The wine was gravity racked after malo-lactic fermentation was complete in the spring, and was bottled in late January 2002. Pinot-philes continue to debate which Oregon vintage is their favorite - the powerful '98s, the elegant and spicy '99s, or the lush and balanced 2000s. The 2000 vintage gave us what may be the most complete wines all-around - with big ripe fruits, velvety-textures, and superb finesse. Our 2000 Pinot is perhaps a mythical cross between our '98 and '99 - and may ultimately be the best of these three great years.
CLIMATE & HARVEST: Another dry, warm year in the northern Willamette Valley. This was the third year in a row blessing us with superb grape-growing and harvesting conditions.
2000 has given us finely sculpted and textured wines. The harmonious structure and lovely volume of our 2000 Pinot should age quite well, even though the wine is, to my personal taste, delicious to drink today. It is a refined Pinot Noir that should compliment all kinds of lighter dishes, not to mention an array of ripe and soft cheeses.