Our 2017 Pinot Noir is sourced from our vineyards in the cool Willamette Valley in northern Oregon. Nestled between two mountain ranges and influenced by the Pacific Ocean, our vineyard soil is rich, deep and well-draining. Blended from several different vineyard lots and clonal selections, our Pinot Noir is 99% estate grown and picked at optimum ripeness, with an average sugar at 24.8 Brix at harvest. The fermentation lasted about 7 days, then we pressed directly to tank to complete malolactic fermentation. The wine is sur lees aged 10 months in a combination of 30% new French and 30% new American medium toasted oak. The results are complexity with bright-creamy fruit and concentrated mouthfeel.