Willamette Valley Vineyards Estate Pinot Noir

This wine exemplifies the classic “Willamette Valley style” with aromas of red fruits including cherry, raspberry and cranberry accented by notes of florals and baking spice that create an elegant bouquet. On the palate, the wine is round and full-bodied with a silky mouthfeel and flavors of dark fruit, earth, game and minerality. Exceptionally balanced with seamlessly integrated tannins, balancing acidity and a lingering finish. The Estate Pinot Noir expresses the terroir of the estate vineyards – the original planting by Founder Jim Bernau at the winery in the Salem Hills, Tualatin Estate planted by Oregon wine pioneer Bill Fuller in the foothills of the Coastal Range and Elton planted by Dick and Betty O’Brien on the east face of the Eola-Amity Hills. The methodology includes attention to detail from vineyard to bottle. Picked at peak ripeness, the fruit was gently destemmed, with approximately 90% of the berries remaining intact for intra-berry fermentation, which adds lively fruit forward characteristics. Prior to fermentation, the must underwent a seven day pre-fermentation cold soak which provides complexity, color and mouthfeel. On the seventh day, the must was inoculated with commercial yeast. After 8-12 days of fermentation in small fermenters, punched down by hand, the must was pressed out and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it underwent complete malolactic fermentation. Aged 10 months in barrel, 10% new French oak, 90% neutral. Complex aromas of red and bramble fruits including cherry, raspberry and blackberry accented by notes of florals and anise spice to create an alluring nose. On the palate, round and full-bodied with a silky mouthfeel and flavors of dark fruit, cedar, baking spice and signature earth. Exceptionally balanced with seamlessly integrated tannins, balancing acidity and a lingering finish.