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Willamette Valley Pinot Noir

<br><br>The stylistic vision of this wine is pure Pinot Noir fruit with a soft juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle: picked at peak ripeness, the fruit is gently destemmed with approximately 70% of the grape berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must undergoes a four day cold soak extraction to improve fruitiness<br>and mouthfeel. After 3-5 days the must is inoculated with yeast and allowed to warm up to peak fermentation temperature of 88 degrees F. Fermentation takes place for approximately 10 days in small lot ¾ ton, 11/2 ton and 10 ton vessels. Three times daily, we gently mix the cap back into the juice for greater flavour and colour extraction. This is done by hand punch down in the smaller fermenters. In the 10 ton fermenters, the cap is mixed back into the fermenting juice through a process call pneumatage where blasts of air are introduced at the bottom of the fermenter causing the skins to be drawn back down the inside wall of the fermenter. A light pressing takes place at under 1%<br>sweetness before the juice is allowed to settle in stainless over night. The following day the new wine is barreled with light fluffy lees where it finishes primary fermentation and undergoes malolactic fermentation.<br>

The stylistic vision of this wine is pure Pinot Noir fruit with a soft juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle: picked at peak ripeness, the fruit is gently destemmed with approximately 70% of the grape berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must undergoes a four day cold soak extraction to improve fruitiness
and mouthfeel. After 3-5 days the must is inoculated with yeast and allowed to warm up to peak fermentation temperature of 88 degrees F. Fermentation takes place for approximately 10 days in small lot ¾ ton, 11/2 ton and 10 ton vessels. Three times daily, we gently mix the cap back into the juice for greater flavour and colour extraction. This is done by hand punch down in the smaller fermenters. In the 10 ton fermenters, the cap is mixed back into the fermenting juice through a process call pneumatage where blasts of air are introduced at the bottom of the fermenter causing the skins to be drawn back down the inside wall of the fermenter. A light pressing takes place at under 1%
sweetness before the juice is allowed to settle in stainless over night. The following day the new wine is barreled with light fluffy lees where it finishes primary fermentation and undergoes malolactic fermentation.

Notes

Bright aromas of raspberry and cherry are complimented by sweet tones ofbrown sugar and nutmeg, as well as muskier notes of sandalwood, clove and tobacco. Opens with rich red fruit flavours of black cherry backed by a hint of sandalwood. The round mouthfeel features refined and velvety tannins and nicely balanced acidity, leading to light black pepper spice and tart strawberry on the finish.

Buying Information
Bottle Size:	Vintage:	Type:	Case Size:	Bottle Price:	Buy Bottle	Buy Case
75cl	2008	Red	12	£24.65	BUY	BUY

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