In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and barrel fermentation. For the open-top tanks, we favored punch-downs, whereas the closed-top tanks received pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received a minimum of two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and ambient yeasts carried out the fermentation. In total, we utilized 15% whole clusters. The wine was aged for 11 months in 20% new French oak barrels.
90 points - Vinous
Vivid red. Aromas of cherry cola, blackberry and woodsmoke are lifted by floral and peppery spice notes. Densely packed but lively on the palate, offering dark berry and bitter cherry flavors and showing supple texture. Tightens up slowly with air, showing good clarity and thrust on a long, spice-tinged, gently tannic finish.