It’s not often you come across a white pinot noir, which is why we strive to make our wine with a delicate touch to allow the unique properties of this red grape to come through as a white wine. We hand-pick our pinot noir grapes typically about a week earlier than when we pick for our red wines to preserve acidity. Then they are whole bunched pressed very gently which allows us to minimize maceration and have little color pick-up. All of the color and most of the tannin in red wine comes from the skin so if you press right away and press lightly you can extract the clear juice, creating a beautifully light-in-color white wine with red wine characteristics. Finally, we allow it to settle out in a tank overnight and then it is clean racked to ferment in stainless steel at a low temperature to retain aromatics. Like our white wines, it’s sur lee aged and bottled in the spring.
Pear, honeydew, golden raspberry
We experienced a beautiful spring resulting in a nice even bud break. Summertime in the valley was warm and unusually dry but September brought much needed rains that quenched the thirst of vines that were beginning to show signs of stress. Following the rains, we had a handful of weeks with warm (but not hot) days and cool evenings. Harvest was compact and plentiful producing grapes with rich tannins, full flavor development and lots of acidity. These wines are showing balance and elegance. 2018 will prove to be a banner year for the Willamette Valley with wines drinking fine in their youth, but with the ability to improve with age in the bottle.
Vineyard Sources: 69% Willamette Valley 31% Eola-Amity Hills