Pronounced aromas of muddled cherry, dried rose petal and exotic spice. The palate follows through, layered with flavors of black cherry, black raspberry, spice, tobacco and florals. The whole cluster driven structure provides a firm backbone, however is approachable in it's youth. This wine was pieced together in the cellar from a selection of barrels that all underwent various styles of whole cluster fermentation.
95 Points Prince of Pinot & 93 Points Vinous
Lurid red. An exotically perfumed bouquet evokes fresh red fruits, incense and candied flowers, and a spicy nuance builds as the wine opens up. Juicy and energetic in the mouth, offering sweet raspberry liqueur, cola and spicecake flavors that pick up a smoky mineral flourish on the back half. Plays power off delicacy with a smooth hand and finishes impressively long and floral, featuring fine-grained tannins and resonating spiciness. -- Josh Raynolds of Vinous
75% La Belle Promenade Vineyard AVA: Chehalem Mountains • Elevation: 700-820 Ft. • Exposure: North East/South West Soils: Volcanic (Jory/ Nekia) • Native Yeast Fermentation • Farming Practices: Dry farmed/ Organic Principles - La Belle Promenade is 33 acres of volcanic soils, with the western portion of the site consisting of a thick layer of fractured basalt. The vineyard was planted in 2014 to 26 acres of Pinot Noir, 5 acres of Chardonnay and 2 acres of Pinot Meunier. Due in part to its high elevation, this site allows for great diversity in concert with our other estate vineyard. 25% Flanerie Vineyard AVA: Ribbon Ridge • Elevation: 250-350 Ft. • Exposure: East • Soils: Marine Sedimentary (Willakenzie Series) • Native Yeast Fermentation • Farming Practices: Dry farmed/ Organic Principles - The Flanerie Vineyard, planted in 2003, sits facing due east on the southern edge of the Ribbon Ridge AVA. The terrain is comprised of a thin layer of topsoil over a deep seam of marine sedimentary motherock. These dry farmed vines produce intense wines with dark fruit and unique meaty/ savory signature.
Bottled September 2017 | 100% Whole Cluster | 3.79 pH | 5.5 g/L TA | 14.2% ABV | 12 Months in Oak Barrels (25% New)
Only 10 cases produced